Seaweed vermicelli plain bun(tai cai fen tiao su da bao )

Seaweed vermicelli plain bun

Introduction:

"It's still made in the early days of moss. I always think it's too homely to pass it on for you to taste. Now that spring is over, I hope you can try this kind of stuffed bun again in spring. It's simple and delicious."

Production steps:

Step 1: dissolve the baking powder in water, add flour and dough, and ferment for about 2 hours to form a honeycomb.

Step 2: clean the moss.

Step 3: bring the water to a boil, add the moss and scald it slightly, then cool it in cold water.

Step 4: soften the vermicelli.

Step 5: remove the water from the moss and chop it.

Step 6: soak the soft noodles and chop them.

Step 7: put in the basin and add the shrimps.

Step 8: put onion powder, peanut oil, salt, chicken essence, stir well, and the filling is ready.

Step 9: knead the dough, pull it into a small dosage form and press it flat.

Step 10: roll it into a round skin.

Step 11: pack in the stuffing.

Step 12: knead the bun in a circle.

Step 13: steam on the grate for 25 minutes.

Step 14: hot steamed buns out of the pot.

Step 15: delicious....

Materials required:

Lichen: 500g

Vermicelli: 50g

Flour: right amount

Yeast powder: right amount

Dried shrimps: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Peanut oil: right amount

Note: steaming on cold water, according to the size of the bun to set the time, as long as the bun is not too small, 25 minutes is more suitable.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Cai Fen Tiao Su Da Bao