vegetarian steamed stuffed bun(su bao zi )

vegetarian steamed stuffed bun

Introduction:

"As a child, I like to make my own food and take pictures, but I can only upload a little bit in the space. Go to the gourmet world, register immediately, because you can communicate with everyone! A lot of steamed buns have been made, but it's the first time for me to make steamed buns. It's my first work. I always buy steamed stuffed buns outside, but I feel strange. I can't make white noodles myself. It's better to make your own insurance. I'm vegetarian, so I make vegetarian buns. In fact, vegetarian buns are not necessarily worse than meat, as long as the taste comes out. And it's simple. It took me three hours to finish my work. "

Production steps:

Step 1: I've been making steamed bread and buying self-made flour. In fact, I advocate buying flour. It's better to make medium gluten flour.

Step 2: yeast. It's available in the supermarket. What I bought is a 1.5 pack, which can be used for a long time.
Soak it in warm water (30-35 ℃) for 10 minutes before use, and let it ferment first.
Don't use too much warm water, just cover the water with yeast.

Step 3: beat the sugar on the egg and add some water for later use. Water should also be appropriate, depending on the amount of flour, not too much waste, because there is still water in yeast.

Step 4: mix noodles: put yeast water and eggs into the flour, keep using chopsticks, and put some water on the side. When it's almost done, knead the noodles with your hands until the surface is complete and the hands and dishes are clean. Rub it for 5-8 minutes.
Then cover it with plastic wrap and let it ferment. It can be put in a warm pot in winter.

Step 5: the material starts! First, soak the dried shrimps, put them aside, take them out when they are soft, and cut them into small pieces.
The dried shrimp can be soaked for a long time in advance.

Step 6: wash the mushrooms, dry them slightly and cut them into grains. Wash the corn and put it aside.

Step 7: cut the spinach into small pieces. You can first use hot water slightly under the dish, to refuel, and the time is short, about 30 seconds on the line. It can also be cauterized and cut raw.
The picture is a mixture of dried shrimps!

Step 8: sliced radish, used to pad the bun, so as not to stick to the bottom of the pot!
You can also use drawer cloth or other vegetables instead.

Step 9: in order not to let the stuffing out of water, we don't care.
An hour later, the face became very big, twice as big as it had just been, and it was honeycomb inside.
That's OK! Take it out, rub it again and again with some force, and squeeze out the air.
When kneaded into smooth dough again, it can be divided into small portions!

Step 10: next step: because I didn't take a picture, I'll talk about it in detail. Put aside the dough after kneading and cover it with a damp cloth or plastic wrap.
Mix all the stuffing together, add some sesame oil, salt, pepper and soy sauce, and mix well.
You will smell the fragrance! Don't mix the stuffing too early. It's hard to make it when it comes out of water.

Step 11: because I'm the only one, there are no photos of the process.
No matter the size of steamed buns, the skin should be thick in the middle and thin around. But! Don't make it too thick!
2. It's my first time to make steamed buns. I don't know how to make the shape on them. However, you only need to hold the leather in your left hand, put the stuffing in your right hand, and then slowly rotate with your thumb, index finger and middle finger to wrap the stuffing around the edge; while pressing the stuffing in gently with your left thumb.
White radish slice down!
3. After a circle, you will find that the steamed buns are finished by accident. I'm very happy to learn from practice!
I succeeded the first time, you must have no problem! Dare to try.

Step 12: 1. Put the water in the steamer first, so as not to make it whole later.
2. Put down the finished products, arrange them in order, and leave gaps.
3. Steam in cold water for 15-20 minutes!
4. When it's time, steam for 5 minutes without boiling. In order to avoid the cold contraction of the skin.

Step 13: Deng Deng Deng ~ ~ how lovely the fresh steamed buns are.

Step 14: this bag is full of stuffing. Ha ha, but it's still beautiful. I'm very happy for the first time.
It's soft and elastic. It's ripe.

Step 15: steamed buns are not pure white, because they have eggs.
If you want some egg flavor, you can put two.

Step 16: can't help but choose a bite, the filling is still very fragrant, but the skin is a little thick. So if you want to make steamed buns, don't make the middle too thick when you make leather.

Step 17: because of the party the next day, I made more than ten. Unexpectedly, my friends are delicious.
It's really fragrant, maybe.

Materials required:

Flour: 300g

Spinach: 200g

Corn: 70g

Lentinus edodes: right amount

Egg: 1

Dried shrimps: 5

White radish: half

Yeast: 0.3 g

Sugar: right amount

Salt: right amount

Pepper: a little

Sesame oil: appropriate amount

Soy sauce: a little

Oil: right amount

Note: 1. When adding yeast, be careful. It's best to use a spoon first, and then put the right amount into warm water. Don't pour it directly! The leather is not thick, but it can't be too thin, otherwise the bag will break. 3. Don't add seasoning too early. 4. When it's time, remember to steam!

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Su Bao Zi