Steamed stuffed bun with white radish and three fresh vegetables(bai luo bo san xian su bao zi )

Steamed stuffed bun with white radish and three fresh vegetables

Introduction:

"As the saying goes: eating radish in winter is better than ginseng. In winter, the shadow of radish is indispensable for stew and hotpot on the dinner table, and radish is indispensable for cold expectorant and cough relieving. How can we lose it for breakfast? There's no more nonsense. Let's make this delicious radish stuffed bun, which is full and delicious, and will not make you fat

Production steps:

Step 1: add water to flour, yeast, 1 teaspoon sugar (to promote yeast fermentation), appropriate amount of salt (no more than 2G), mix to form a dough, wake up for 10 minutes, then knead the dough until smooth, cover it with plastic film and warm it to remove fermentation.

Step 2: rub the white radish, put a little salt to promote its water, squeeze out the water, clean the sea rice, soak the Auricularia auricula, fry the eggs and shred them.

Step 3: put a little vegetable oil in the pan, heat the pan, add chopped sea rice, add chopped black fungus after the smell of sea rice comes out, turn off the fire after one or two minutes, add shredded radish, shredded egg, a little pepper, a little sugar, appropriate amount of salt and sesame oil, stir well, and the stuffing of steamed stuffed bun is done.

Step 4: dip your finger with a little flour and insert it into the dough. After pulling out the dough, the dough around your finger print will neither rebound nor sink, indicating that the dough is fermented.

Step 5: ferment the dough, exhaust and divide into 12 portions.

Step 6: roll the dough into a thick one in the middle and thin one around, and wrap it in the stuffing.

Step 7: baozi is not very beautiful, my weakness!!!

Step 8: put a wet cloth or oil on the steamer to prevent it from getting stained, put in the wrapped bun, cover it and wake up for 20 minutes.

Step 9: wake up the steamed stuffed buns, boil them in high heat, then turn to medium heat, turn off the fire in 15 minutes, then keep them stuffy for 3-5 minutes, uncover the cover, and the steaming three fresh turnip steamed buns will be ready. No, please come to me^

Materials required:

Common flour: 350g

Water: 185g

Yeast: 5g

Eggs: 2

Haimi: right amount

Auricularia auricula: right amount

Sugar: right amount

Salt: right amount

Pepper: right amount

Sesame oil: appropriate amount

Vegetable oil: right amount

Note: and the surface must live through, do basin smooth hand smooth surface light, only smooth and delicate surface can make noisy soft smooth bun, otherwise... Only rough pockmarked bun waiting for you^

Production difficulty: unknown

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo San Xian Su Bao Zi