In winter, try to make this bun, the multigrain dough is soft and gluten, the filling is incomparable, so satisfying!
"Eat more, drink more water, and strengthen your body's resistance!" This seems to be everyone's mantra. No matter what time of day, eating well must come first and always be the most important.
In the cold winter, it is necessary to add enough energy to the body, and the three meals must be timely and the nutrition should be good.
For northerners, pasta is an indispensable staple food, and the buns and dumplings are never tired of eating, and they will always be made in different styles.
Today I made buns with white noodles and whole wheat flour mixed noodles, with soft skin and fresh filling, and it is too good to eat in winter.
The buns are delicious, not on the pleats! The delicious buns are, of course, the filling and the first taste. However, the dough cannot be ignored, it must be soft and tendonous. Although the white dough is eye-pleasing, delicate and delicious, it can make the nutrition more comprehensive and the taste will not be bad. For example, I added whole wheat flour today, and the steamed buns have a strong wheat aroma, and the taste is also soft and gluten, which is better than pure white flour.
Whole wheat flour can balance the nutrients in the body, it is easier to digest, it will not accumulate in the routine for a long time, and it will also help improve appetite; At the same time, whole wheat flour contains relatively low calories. Regular eating can also prevent weight gain.
Therefore, not only in winter, but also eat whole wheat flour all year round.
Today's bun filling is simple and simple, but it is also very special because a special ingredient, lemon, is placed.
Historically, lemons have been used to soak in water or make salads. Today, I saw the lemon slices soaked in the cup and used two slices, but I didn't expect that the steamed buns had a clear fragrance, and fresh shrimp were used for the filling, and they didn't taste fishy at all.
In winter, fungus cabbage can not be less, which is also a nutritious ingredient to enhance physical fitness. Therefore, today's buns use the existing fungus cabbage at home to match the prawns, and the whole thing is rich in nutrients, high in energy and low in calories.
Let's take a look at the recipe, it's simple and hassle-free, and it's too satisfying to eat.
Ingredients: 300g white flour, 100g whole wheat flour, 10 shrimp, 1 small bowl of fungus, 4 slices of cabbage, 1 green onion, 1 spoonful of oyster sauce, chicken essence, pepper, salt and cooking oil.
Method:
1. Prepare whole wheat flour and white flour. Today I don't add much whole wheat flour, you can use it in half proportion, come as you like!
2. Melt the yeast and dough in warm water, combine the flour into a smooth dough and make it twice as large. A total of 400 grams of flour, about 200 grams of warm water and 4 grams of yeast.
3. Lazy people use a meat grinder to operate, saving trouble. 10 large base shrimp and 2 lemons are whipped into a puree, and it can be seen that there are yellow lemon chunks in the shrimp puree.
4. Also pick and wash the fungus and crush it with a grinder. In fact, when the fungus is broken and eaten, it is more beneficial to digestion, and it is better than the nutrient absorption after we chew it slowly and swallow.
5. Crush the Chinese cabbage as well, mix a little salt to remove the water, put it together with shrimp paste and fungus, and then add chopped green onions.
6. Finally, add cooking oil, oyster sauce, chicken essence, pepper and salt and mix well to form a filling.
7. Take out the dough and make a small potion, knead it round and roll out the cake. Just master the size of the buns yourself.
8. Make stuffing to make buns, you can come whatever you want, and I also wrapped several large dumpling-like ones.
9. Steam the wrapped buns on cold water, let it rise for about 20 minutes, and turn on the fire to steam. After steaming, steam on high heat for 15 minutes.
Tips:
Cabbage has a lot of moisture, so after breaking it, mix it with a little salt, kill some moisture, and dry a little to mix the filling. When mixing the filling, first put cooking oil and mix, and then put the seasoning, so that the filling will not come out of the water.