Midpoint Legend—Shiitake Mushroom and Vegetable Buns
Overview
A bowl of white porridge, a plate of fermented bean curd, and 2 vegetable buns. It’s a wonderful breakfast. The fermentation will continue today. Some people have a headache with fermented pasta. Indeed, it is not stable, but please don’t be afraid. As long as you have more patience, care, and perseverance, you will be able to control it. Let’s get to the point
Tags
Ingredients
Steps
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First make the filling. The ingredients are: green vegetables, soaked mushrooms, dried five-spice tofu,
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First chop the green vegetables, mushrooms and dried tofu into fine cubes
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, then pour the chopped green vegetables into the container and sprinkle some salt
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, stir it, then leave it for 5 minutes, squeeze the vegetables with your hands to remove the moisture
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Then wrap the vegetables with gauze,
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Squeeze the water out of the green vegetables until they are as dry as possible
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, squeeze it well and put it into a dry container, then pour in the shiitake mushrooms and dried fragrant dices, add salt, MSG and sugar to taste, then add an appropriate amount of white sesame seeds, pour in sesame oil and mix well
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Now let’s make the dough. Ingredients: 500g flour, 6g yeast, 20g sugar, 10g lard, 240g water,
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Mix all the ingredients together and mix well,
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Then knead the dough until smooth, cover with gauze, and let rise for 15 minutes
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After 15 minutes, take out the dough and continue kneading it until the dough is smooth, then roll it into a long strip,
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Divide it into several small portions, and then roll out the dough that is thick in the middle and surrounded by all sides,
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Wrap in vegetable stuffing,
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Just wrap it up and seal it. I use the Shanghai Nanxiang steamed bun method
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After wrapping, cover the steamer basket and let it rise until it is a circle bigger than the original size before steaming it for 15 minutes
