Delicious pasta-------Chicken, radish and fungus buns
Overview
The buns are for the old grandmother to eat. She is afraid that the pork is too oily, so she makes some new chicken buns and adds some vegetables to make them more nutritious.
Tags
Ingredients
Steps
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Use 100ML of warm water to mix 3G of yeast in advance, then let it sit for about 10 minutes, slowly pour it into the flour, stir it clockwise with chopsticks into a whisker shape, and then start kneading the dough with your hands! Kneading it until smooth is still very convenient.
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Put it into the pot, cover it with a lid, and put the bread in the bed tightly. The general fermentation time is about 3 hours, four hours is better. Then poke it in the middle with your hand, and a hole will appear. Haha, it’s successful.
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While waiting for fermentation, soak the chicken breasts, carrots, and fungus, and then mash them. I used a blender directly, which may not taste as good, but it’s quick~~
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Put all the stuffing ingredients together, beat in an egg, add some water, add the seasonings, stir evenly in a clockwise direction to stir the meat.
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Then prepare to make buns, take out the fermented dough, then start to deflate the dough, knead it a little, then roll it into long strips and divide it into portions. The ones I pack are relatively small, usually around 30G per dose. The bun skin should not be too thin, it should also be thick in the middle and thin on the edges.
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When making buns, boil water in a pot, and the water will boil when the buns are wrapped. After the water is boiled, add the buns for 15 minutes, then turn off the heat and simmer for 3-4 minutes. Open the lid and take it out of the oven~~~
