Whole wheat vegetarian buns

Overview

Today I’m going to talk about using Chinese cabbage to make steamed buns, without adding meat, and combining it with some other ingredients to make steamed buns with vegetarian fillings. It’s delicious and not afraid of adding meat. It’s so delicious. The reason why Chinese cabbage is delicious is that it has enough moisture, is crunchy and sweet, but its moisture becomes a drawback when making stuffing. Only by removing the moisture from the Chinese cabbage can the stuffing be delicious. Otherwise, not only will it not taste good, but it will also break easily when wrapped. So how do you make it? This step is indispensable, come and find out.

Tags

• staple food
• home cooking
• breakfast
• lunch
• dinner
• all-purpose flour
• cabbage
• chicken essence
• corn oil
• egg
• onion and ginger
• thirteen incense
• tofu
• whole wheat flour
• yeast
• carrot
• salt
• white pepper

Ingredients

Steps

1. 1 First, let’s knead the dough. Whole-wheat flour doesn’t have much gluten, so it’s more suitable to knead it with all-purpose flour to form a dough that won’t break easily. The yeast is dissolved in warm water, and then added to the mixed flour to knead it into a dough. Then let it ferment in a warm place until there are many honeycomb holes inside.

   

2. 2 Wash the cabbage, cut into small pieces, and grind in a food processor.

   

3. 3 Peel the carrots, cut into small pieces, and grind in a food processor.

   

4. 4 Beat the eggs, add oil to the pan, fry the eggs until they are well-formed, and set aside.

   

5. 5 Cut the tofu into small pieces and blanch it in water so that the tofu does not break easily.

   

6. 6 Chop green onion and ginger and set aside.

   

7. 7 The cabbage should be kneaded with a little salt first to get out the moisture of the cabbage itself. Pinch it with your hands. Remove the water and leave the cabbage. Add the seasonings except salt and stir evenly.

   

8. 8 Then add other ingredients and salt and stir evenly, so that the vegetarian filling is ready.

   

9. 9 After the dough has fermented, take out the dough and knead it repeatedly, then divide it into dough balls of suitable size, roll them into disk shapes, and start making buns.

   

10. 10 Once the bread is wrapped, do not put it in the pot to steam immediately. Put it aside and cover it with a clean cloth to rise for a while, about 20 minutes. Then put it in the pot under cold water. After the steam is put on, start the timer. It will be ready in about 16-18 minutes.