Whole wheat vegetarian bun(quan mai su bao )

Whole wheat vegetarian bun

Introduction:

"It's hot in summer. I like light food. This kind of vegetarian bread with porridge is very good! It's also very simple! "

Production steps:

Step 1: mix the dough evenly, knead more to make the dough smooth, and then ferment at room temperature.

Step 2: prepare the filling, chop the ingredients and put them into a small bowl.

Step 3: add the seasoning in 3 and stir evenly.

Step 4: put the fermented dough on the chopping board and exhaust.

Step 5: divide into about 14 doses, each about 27 grams.

Step 6: press the palm flat, press a few more times, you don't need to roll the skin.

Step 7: pack the stuffing, hold the stuffing with one hand and pinch the fold with the other.

Step 8: close up, a small bun is ready.

Step 9: put the steamed stuffed buns on the oil paper, put them into the steamer for secondary fermentation for about 20 minutes, start steaming, first fire, after painting, turn to medium fire, about 7 minutes, turn off the fire, and then simmer for 3 minutes!

Materials required:

Whole wheat flour: 200g

GAOJIN powder: 50g

Cabbage: 120g

Sweet potato fans: a little

Mushroom: 4

Auricularia auricula: 4

Dried shrimps: right amount

Ginger powder: appropriate amount

Sour cowpea powder: 1 teaspoon

Soy sauce: moderate

Salt: right amount

Thirteen spices: appropriate amount

Pepper: right amount

Chopped peppers: a spoonful

Note: knead time to slightly longer, so that the surface will be smooth and gluten.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Quan Mai Su Bao