Steamed dumplings with whole wheat flour(quan mai mian zheng jiao )

Steamed dumplings with whole wheat flour

Introduction:

"In order to lose weight, I changed to eat whole wheat flour, but it seems that I haven't touched it for a long time. It happened that the white flour in my family had finished these two days, and I thought of steaming dumplings with whole wheat flour. It's nutritious and delicious. "

Production steps:

Step 1: prepare raw materials.

Step 2: turn the yeast powder into yeast water.

Step 3: yeast water slowly into the flour, knead into smooth dough, covered with plastic film for fermentation.

Step 4: at room temperature about 20 degrees, ferment to twice the size of the dough, and form a honeycomb inside.

Step 5: tear the cabbage into a single piece, blanch it with boiling water, and then cool it.

Step 6: fry the eggs in oil until they are small.

Step 7: soak the vermicelli in cold water in advance, and then soften it.

Step 8: cut up all the ingredients and squeeze out the water after cutting the cabbage.

Step 9: pour the cut ingredients together and mix them. Add two teaspoons of salt, one teaspoon of soy sauce, one teaspoon of sesame oil and three teaspoons of vegetable oil.

Step 10: mix the ingredients and seasonings evenly to make them tasty.

Step 11: take out the fermented dough, knead it smooth and let out the gas.

Step 12: knead the dough into long strips, slightly thicker than the strips when making dumplings.

Step 13: cut the strip into small pieces with a knife.

Step 14: roll the small powder into a round cake with a rolling pin.

Step 15: take a small spoon of filling and put it in the middle of the round cake.

Step 16: knead the edge into a big dumpling shape.

Step 17: put the steamed dumplings into the steamer, wake up for 10 minutes and steam them. Turn off the steam 25 minutes after steaming.

Materials required:

Whole wheat flour: 250g

Cabbage: half a tree

Eggs: two

Black fungus: Several

Vermicelli: right amount

Xiao Cong: one

Yeast powder: 2 teaspoons

Salt: two teaspoons

Raw soy sauce: a spoonful

Vegetable oil: 3 teaspoons

Sesame oil: 1 teaspoon

Note: yeast powder should be boiled at about 20 degrees with warm water. If the water is too cold, it is not easy to ferment. If it is too hot, it will burn the yeast to death, and it will not ferment. When blanching the cabbage, you need to boil the underwater pot, move quickly, and catch it as soon as it changes color. After a long time, it will be too soft and greasy to eat. Don't take off the cover immediately after the steaming dumplings are turned off. The steaming dumplings are easy to retract when encountering cold air. It's better to continue to simmer for two minutes after turning off the fire and then take off the cover.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Quan Mai Mian Zheng Jiao