Steamed buns with three vegetables(quan mai san si su cai bao zi )

Steamed buns with three vegetables

Introduction:

"Today, this kind of bun is healthy and nutritious. Steamed buns made of whole wheat flour are healthy coarse grains! The last time I made steamed bread with whole wheat flour, neither of the two kids liked it. The taste of whole wheat is rough. The most important thing is that the two brothers only like to eat steamed buns with stuffing. So this time, I'll make steamed buns with whole wheat flour. I'll see if you can eat steamed buns with stuffing. Then milk and noodles were used. This time, there were 300 grams of flour in total. Originally, I wanted to use 150 grams of milk. Because the milk was thicker than water, I weighed 160 grams. I didn't expect that the dough was still a little hard when I mixed the flour. It was estimated that the whole wheat flour added in it was more absorbent, and about 10 grams more milk was added. The stuffing is fried with Flammulina velutipes, carrots and potatoes. After frying, it was put in the kitchen window to cool. The fragrance came with the special breeze in late spring and early summer. My mother, who was sitting in the living room with me drinking tea, was greedy and kept saying, "the fragrance is dead, the fragrance is dead!" Flammulina velutipes Flammulina velutipes is also known as Flammulina velutipes, intelligent mushroom and so on. It is called Flammulina velutipes because its stipe is slender and looks like Flammulina velutipes. Flammulina velutipes has a high medicinal and food therapeutic effect. It contains all the essential amino acids for human body, especially lysine and arginine, with high zinc content. It plays a good role in enhancing intelligence, especially in children's height and intelligence development. It is called "Zengzhi mushroom". The nutritional value of carrots and potatoes is well known. In fact, today we don't choose these three kinds of vegetables to make the stuffing of steamed buns. It happens that we have them at home. We use local materials. What can we do. It's just that I don't improve my skill of kneading pleats at all. I can't knead them well every time. I just want to knead them directly. Anyway, there's only stuffing in steamed buns. But every time I really knead it, I was not willing to overcome it. So I tried to knead it, but after kneading it, it was not tight, it was not completely wrapped, and it was kneaded well, and it was revealed again after I woke up. It was really everything, and I was quite speechless. Come on, it's not for sale. We can eat it by ourselves. It tastes good. Just pinch the pleats. We'll continue to work hard next time! When people make steamed buns and steamed buns, they all rush to solve the main meal. When we make steamed buns, it's for making snacks, so we can't complain that we've grown fat. This time, father Xiong said, "you're always baking. You're too angry. You make some steamed buns for children's snacks, but you don't get angry.". Well, that's right. Baozi is much better than bread. It saves the time of second serve. It's much faster than bread. Now that we have the bread maker, we don't need to mix the flour by ourselves. We can weigh the materials, put them into the bread maker, start the program, and then we can be busy with our own business. Just wait for the end of the flour mixing, turn off the bread maker and let it ferment naturally. After that, Xiao Yang ate one while it was hot, but he didn't want it. After school, do you really want to eat in one breath

Production steps:

Step 1: heat the milk a little and keep it slightly warm. If it is too hot, the yeast will be scalded to death. Add yeast powder and let stand for about 5 minutes

Step 2: mix common flour, whole wheat flour and sugar

Step 3: pour the still milk yeast liquid into the inner barrel of the bread maker, and then pour in the mixed flour and sugar

Step 4: start a dough mixing process, observe the dry and wet conditions of the dough, and then judge whether to add milk. When the dough mixing process is over, turn off the toaster, cover it and let it ferment naturally

Step 5: wash Flammulina velutipes and cut into small pieces

Step 6: rub carrots and potatoes into thin threads

Step 7: cut scallion into scallion

Step 8: add oil in the pot, heat up and stir fry the scallion to get the fragrance

Step 9: stir fry shredded carrot and potato

Step 10: stir fry Flammulina velutipes

Step 11: stir fry the flavor, add a little water, turn to medium heat and simmer

Step 12: stir fry until the soup is dry, add some salt and pepper, stir well, put in a bowl and let cool

Step 13: ferment the dough to 2-2.5 times the size

Step 14: divide into small even sized dough

Step 15: take one of them and roll it into a thin disc with a thick center

Step 16: spoon the stuffing in the middle of the dough

Step 17: start pinching

Step 18: pinch tight

Step 19: pack all in turn, put cold water into the pot, put the bun in, cover it, don't open fire, and wake up for another 20 minutes

Step 20: turn on the fire after waking up, steam for 15 minutes, turn off the fire, don't open the cover, steam for 3 minutes, and then open the cover (see, a lot of stuffing is revealed)

Materials required:

Flour: 200g

Whole wheat flour: 100g

Milk: 170g

Sugar: 40g

Yeast powder: 3 G

Carrot: a section

Potatoes: 2 (small)

Flammulina velutipes: a handful

Scallion: right amount

Salt: right amount

Pepper: right amount

Note: the amount of water added to the dough should be adjusted according to the water absorption of the flour. Do not open the cover immediately after turning off the heat. Let it steam for a few minutes, and then open it. In this way, the skin of the bun will be smooth and not look bad

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Quan Mai San Si Su Cai Bao Zi