Rye Vegetarian Steamed Buns
Overview
When cooking, I like to combine several ingredients to cook, so that I can absorb a variety of nutrients at one time. This time I used 5 kinds of ingredients to make the fillings for the vegetarian steamed buns. The fillings are rich in texture and black flour is added to make the whole steamed buns nutritious and delicious. My little girl likes to eat them. I will compile and share the making process with everyone. I hope you will like it too.
Tags
Ingredients
Steps
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Place the white flour and rye flour in a larger bowl.
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Dissolve the yeast powder in warm water at 30 degrees Celsius to activate the activity of the yeast!
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Pour the yeast water into the flour and stir it up with chopsticks, then add warm water little by little and stir until it becomes fluffy.
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Use your hands to knead the dough into a smooth dough without over-kneading.
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Cover and leave in a warm place to ferment for more than an hour. You can use an oven to ferment. If you don't have an oven, you can boil a pot of warm water at 50 degrees Celsius. Put the basin of dough into the pot for fermentation. You can't put it directly into the water. You need to put a shelf on it.
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During the fermentation time of the dough, prepare the filling. Vermicelli, fungus and mushrooms need to be soaked in advance and then chopped into small pieces. Carrots should be cut into short thin strips, and shallots should be finely chopped.
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Add oil to the pan, add beaten eggs and fry until slightly golden, then stir well with chopsticks.
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Drain the eggs and set aside.
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Get a pot, add oil and sauté the shallots until fragrant.
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Add dried shiitake mushrooms and fry until fragrant.
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Add the fungus and stir-fry. At this time, stir-fry over low heat, because the fungus will snap and be careful to get splashed all over.
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Add carrot shreds and stir-fry over high heat until soft.
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Continue to add the vermicelli and stir-fry. Because the vermicelli is more absorbent, you can add some water appropriately.
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Add an appropriate amount of salt, remember to taste the saltiness, the vegetables you usually stir-fry will be slightly saltier.
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Add soy sauce to taste.
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Put the eggs in, sprinkle some pepper and stir-fry evenly.
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After taking the fried vegetables out of the pan and letting them cool for later use, I secretly ate a handful of them, it was so delicious haha.
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The dough has fermented and is twice as big as before. Use your hands to make a hole in the middle of the dough so that it does not shrink back.
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When you pull up the dough with your hands, you can see a honeycomb structure, which means the dough is fermenting well.
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Sprinkle the dough with dry flour, knead the dough slightly to release the air, then roll it into strips and divide it evenly into three sections with a knife.
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Take a piece of dough and roll it into thin strips, then cut it into even pieces with a knife. Remember to cover the remaining two pieces of dough to keep them moist.
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Take a piece of dough and flatten it with your hands, then roll it out slightly with a rolling pin.
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Use a rolling pin to roll the dough thinly from outside to inside.
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Put the filling on the rolled dough, and use your hands to pinch the folds around the dough, as shown in the picture, pinch from one side in one direction. This requires a lot of practice, and the wrinkles I've made so far are not perfect and just barely, haha.
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This is what it looks like when wrapped! Haha, this is the most beautiful bun I have ever made.
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Brush the steamer with a layer of cooking oil to prevent sticking.
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Put the buns in one after another, leaving space between the buns to avoid sticking together, because the buns have to ferment again,
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The buns are out of the pan, eat them while they’re hot!
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Thin skin, big filling, delicious!
