Whole wheat three-shredded vegetable buns

Overview

Today’s buns can be said to be both healthy and nutritious. The bun wrapper is made of whole wheat flour, a healthy whole grain! Last time I made steamed buns with whole wheat flour, neither of the little guys liked it. The texture of whole wheat is rough. The most important thing is that these two brothers only like to eat buns with fillings. So this time I simply made buns with whole wheat flour into bun wrappers. Let’s see if you still eat the whole wheat buns with fillings. Then I used milk to knead the dough. The total amount of flour this time was 300 grams. I originally thought that 150 grams of milk would be enough. I thought milk would be thicker than water, so I weighed 160 grams. Unexpectedly, when I kneaded the dough, I found that the dough was still a bit hard. I guess it was because the whole wheat flour added in it was more absorbent, so I added about 10 grams more milk. The filling is fried with enoki mushrooms, carrots and potatoes. After frying, I left it to cool by the kitchen window. The aroma wafted over with the unique breeze of late spring and early summer, which made my mother who was sitting in the living room drinking tea with me greedy. She kept saying that it smells so good! Flammulina velutipes, whose scientific name is Trichopodium velutipes, is also known as enoki mushroom, intellectual mushroom, etc. Because its stipe is slender and resembles velutipes, it is called enoki mushroom. Flammulina velutipes has a high medicinal and dietary effect. It contains a complete set of essential amino acids for the human body, among which lysine and arginine are especially rich in content, and the zinc content is relatively high. It has a good effect on enhancing intelligence, especially the height and intellectual development of children, and is known as the wisdom-enhancing mushroom. The nutritional value of carrots and potatoes is well known, so I won’t go into details. In fact, I didn’t specially choose these three vegetables to make the stuffing of steamed buns today. I just happened to have them at home, so I used local materials to make whatever I had. It's just that my pleat-making skills haven't improved at all. Every time I do it, I can't do it well. Every time I do it, I just want to just roll it into a round shape. Anyway, as for steamed buns, they only need fillings. But every time I really knead it, I was unwilling to overcome this level, so I kneaded it with great effort, but after kneading it, the stuffing was exposed, the stuffing couldn't be squeezed tightly, and the stuffing was not completely wrapped. There were also some stuffing that was kneaded, but the stuffing was exposed after it woke up. This was really everything, and it made me quite speechless. Forget it, it’s not like we’re making something sold outside, we’re just eating it ourselves. As long as it tastes good, pinch the wrinkles and keep working hard next time! People make buns and steamed buns for the main meal. We make buns for snacks, so we can't blame us for getting fat. This time, Father Bear said, you always bake and get too angry. Make a few buns for snacks for the children so that they don't get too angry. Okay, that makes sense. Steamed buns are much easier to make than bread. It saves the time of the second batch and is much faster than bread. And now that we have a bread machine, we don’t have to knead the dough ourselves. We just weigh the ingredients and put them into the bread machine, start the program, and then we can do our own thing. Just wait for the kneading to finish and turn off the bread machine to let it ferment naturally. After it was done, Xiaoyang ate one while it was hot. If it was not enough, he wanted more. Dahang came back from school and ate two in one go. I said, do you still need to eat? Really

Tags

• staple food
• home cooking
• enoki mushroom
• potatoes
• sugar
• whole wheat flour
• yeast powder
• carrot
• chopped green onion
• milk
• pepper
• plain flour
• salt

Ingredients

Steps

1. 1 Warm the milk slightly, just lukewarm. Too hot will scald the yeast. Add yeast powder and let it sit for about 5 minutes

   

2. 2 Mix plain flour, whole wheat flour and sugar evenly

   

3. 3 Pour the rested milk yeast powder liquid into the inner barrel of the bread machine, then pour in the mixed flour and sugar

   

4. 4 Start a dough mixing process and observe the dryness and wetness of the dough before judging whether to add more milk. After the dough mixing process is completed, turn off the bread machine, cover it, and let it ferment naturally inside

   

5. 5 Wash and cut the enoki mushrooms into small pieces

   

6. 6 Grate carrots and potatoes into thin strips

   

7. 7 Chop green onions into finely chopped green onions

   

8. 8 Heat oil in a pan, add chopped green onions and stir-fry until fragrant

   

9. 9 Stir-fried shredded carrots and potatoes

   

10. 10 Stir-fry enoki mushrooms

    

11. 11 After frying until fragrant, add a little water, turn to medium heat and simmer until cooked

    

12. 12 Stir-fry until the soup dries up, add appropriate amount of salt and pepper, stir well, put into a bowl and let cool and set aside

    

13. 13 The dough can be fermented until it is 2-2.5 times in size (I over-risen it a bit)

    

14. 14 Divide the dough into evenly sized pieces

    

15. 15 Take one part and roll it into a round piece that is thin around and thick in the middle

    

16. 16 Spoon a spoonful of vegetable filling into the middle of the dough

    

17. 17 Start pinching

    

18. 18 Tighten the mouth

    

19. 19 Wrap everything in turn, put cold water in the pot, put the buns in, cover the lid, don't turn on the fire, and let it rise for another 20 minutes

    

20. 20 After it has risen, turn on high heat, steam for 15 minutes and then turn off the heat. Do not open the lid. Steam for 3 minutes before opening the lid again (look, a lot of stuffing is exposed)