Steamed buns with corn flour and dried vegetables(yu mi mian gan cai bao zi )

Steamed buns with corn flour and dried vegetables

Introduction:

"I like to eat dried vegetables. It's used to wrap steamed buns or cook dried vegetable noodles. It's very fragrant. Dried vegetables are specially dried for us by my aunt. When we collect radish in winter, we take the tender leaves of radish, wash them, steam them thoroughly on the cage, and then spread them on the roof to dry. When you eat it, soak your hair with seeds and add pork. It's really fragrant. "

Production steps:

Step 1: 1. Dough material.

Step 2: 2. Pour water into flour and make smooth dough. (the amount of corn flour is relatively small. This time, we didn't use boiling water to heat it. The finished product is OK. If the amount of corn flour is relatively large, we need boiling water to heat it first.)

Step 3: 3, filling map, dried vegetables need to bubble in advance.

Step 4: 4. Chop the pork, add salt, soy sauce and pepper, mix well.

Step 5: 5. Chop the dried vegetables and onion.

Step 6: 6. Mix with the meat stuffing, add salt, soy sauce and 13 spices.

Step 7: 7. Make a good dough.

Step 8: 8. Divide the dough into small dosage forms after exhausting.

Step 9: 9.

Step 10: 10. Pack the stuffing.

Step 11: 11. Make a big bun according to the way you like. My willow bag. Put oil on the cage and put steamed buns on it. 12. In this season, the normal temperature fermentation is very good, that is to say, let the steamed buns serve for two times. After steaming on the cage, 20 minutes after boiling water, virtual steaming for three minutes, boil.

Materials required:

Corn flour: 40g

White flour: 260g

Milk powder: 20g

Yeast: 4 g

Water: 160g

Dried vegetables: moderate

Onion: right amount

Streaky pork: moderate

Salt: right amount

Soy sauce: moderate

Thirteen spices: appropriate amount

Old style: moderate

Pepper: right amount

Cooking oil: proper amount

Note: I use a small amount of streaky pork, can be increased, steamed stuffed bun is particularly fragrant.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yu Mi Mian Gan Cai Bao Zi