Steamed bun with mushrooms and vegetables(xiang gu qing cai bao )

Steamed bun with mushrooms and vegetables

Introduction:

Production steps:

Step 1: melt the yeast with water.

Step 2: add sugar to the flour.

Step 3: add yeast water and edible oil.

Step 4: stir into flocs.

Step 5: knead into a smooth dough by hand and ferment in a warm place.

Step 6: ferment to twice the size, poke it with your fingers and it will not rebound.

Step 7: prepare the raw materials and soak the mushrooms. There are 10 mushrooms here, and 5 are actually used.

Step 8: blanch the dried beans, and use 2 pieces.

Step 9: blanch the vegetables.

Step 10: blanch and cool in ice water to keep the vegetables green.

Step 11: dice all three materials. The vegetables should be squeezed dry before cutting.

Step 12: add seasoning and stir well.

Step 13: knead the fermented dough again to exhaust the air. Knead to the size before fermentation.

Step 14: take about 50g of dough and roll it into a large wafer.

Step 15: put in the filling.

Step 16: wrap the bun. It's a bit ugly.

Step 17: put it on the wet drawer cloth, cover the steamer and wake up for 10 minutes.

Step 18: steam with cold water for 15 minutes. It's out of the pot.

Materials required:

Flour: 250g

Water: 130g

Sugar: 10g

Yeast: 3 G

Oil: 5g

Vegetables: 200g

Mushroom: 5

Dried beans: 80g

Salt: 3 G

Pepper: right amount

Oyster sauce: a little

Note: 1, I put less vegetables, should put 400 grams. 2. The sugar in the stuffing should be increased or decreased according to your own taste. 3. After steamed bun, do not open the lid immediately, so as not to affect the appearance of steamed bun. You can first half open the lid of the pot, and slowly exhaust the hot gas.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Qing Cai Bao