Steamed buns many friends like to eat it, it is noodle food, characterized by fluffy and soft taste, eating is easy to digest and absorb, adults and children can eat, do not have to worry about gastrointestinal burdens. The filling inside different buns is not the same, the southern bun likes cooked meat filling, but everyone still likes fresh meat buns, the meat is juicy, and it is very enjoyable to eat. Meat stuffed buns are loved by everyone, but the vegetarian stuffing is also addictive, mainly because it is not greasy to eat, and it is very fragrant, and I want to eat it again after eating.
Everyone loves to eat buns, and of course they want to make their own. For friends in the south, not good at pasta means that it is difficult to make buns well. Many friends are afraid of the first step of noodles, because they do not know the fermentation time, always according to the recipe, half an hour in the summer, half an hour in the winter, and then half an hour in the winter and then steaming again in the winter. In fact, the fermentation time is not determined according to the time, but according to the temperature and humidity, and the temperature is high, it will ferment faster. It is also affected by humidity. The first time to do friends do not recommend sending twice, after learning to make noodles, obviously the first fermentation success, the second awakening is not in place, steamed out of the collapse, not fluffy at all.
Steamed buns are most afraid of making noodles in advance, especially for novices, the best for novices is to make a fermented bun, and after the filling dough is done, directly wrap. After the raw blank is wrapped, it can be fermented, and after becoming fat, it is directly steamed, ensuring that it is white and soft, and it collapses at all. Novice friends can try this method! If you like it, give it a try! I will share a fermented vegetarian bun recipe below, if you are interested, read on!
【Required Materials】
A handful of vermicelli, a handful of leeks, an appropriate amount of dark soy sauce, 5 grams of yeast, 5 grams of sugar, 150 ml of warm water, 300 grams of flour, 5 grams of lard, a handful of ham, salt, pepper, oyster sauce, five-spice powder, sesame oil.
【Preparation steps】
1. Prepare a handful of vermicelli and heat the blisters in advance.
2. Prepare a handful of leeks, wash them, then remove the old parts of the roots and cut them into small pieces.
3. Cut the foamed vermicelli into small pieces with a knife, pour an appropriate amount of soy sauce into it to color, then add some oil, stir well and set aside. The color made by the old smoke is bright, looking at the appetite, refueling it will not lump together.
4. Add 5 grams of yeast to the bowl, add 5 grams of sugar to promote fermentation, then add 150 ml of warm water, stir well, and melt the yeast and sugar.
5. Prepare another 300 grams of flour, use the yeast water and noodles in front, stir from side to side, stir into a flocculent shape, then add 5 grams of lard, add some lard to make the surface white and bright.
6. Start to form the dough, do not rush to knead smooth, cover with lid and relax for 5 minutes.
7. Leek cm oil lock moisture. Add salt to the back and you won't get out of the water.
8. Add the vermicelli, add some diced ham sausages, you can not add what you don't like, and the shrimp skin can also be added. Add salt, pepper, oyster sauce, five-spice powder, sesame oil. Stir well and the filling is ready.
9. After the dough is loose, take it out and knead it for another five minutes, smoothing the surface.
10. Then roll into long strips and divide into equally sized dough seeds.
11. All arranged round, slightly press flat for later.
12. Roll out into thin round slices and add the right amount of filling into it.
13. Wrap it up again, wrap it up if it will wrap the pleats, and wrap it according to the way you can wrap it.
14. Put all the work in the steam drawer. Close the lid and let it ferment to 1.5 times larger.
15. About 40 minutes or so, you can see that the raw blank has obviously become larger, white and fat, pick it up and float lightly. Cover and steam on high heat, steam for 10 minutes after the water is boiling.
16. Time to simmer for 5 minutes before opening the lid, otherwise it will retract the wrinkled skin.
Tips:
1. The leeks are added in advance to lock the water, otherwise the salt added to the back will produce serious water, resulting in sticky hands when wrapping, and the paste is everywhere.
2. The state of fermentation is to look fat, pick it up lighter, smell sour on it.