The buns are delicious and difficult to adjust, the classic vegetarian stuffing method is widely disclosed, and the fast collection of pasta lovers is used
Today we will make [vegetarian stuffed buns], the real skin thin filling is large, the dough is noisy, the vegetarian filling tastes more fresh and not greasy, and today's ingredients are relatively rich and more nutritious;
The plan of the day lies in the morning, breakfast is the beginning of the aesthetics of life in the day, do a good job of the opening, this day will be more exciting, Chinese breakfast, must meet the Chinese's stomach, and Chinese traditional breakfast, must start from buns, steamed buns, porridge, eggs;
Buns are an ancient traditional pasta, with a variety of fillings and various practices, and vegetarian buns are a relatively healthy way to eat, because they can retain the nutrition of the ingredients, it is convenient to make, and its dishes and noodles, can be eaten directly as a staple food, more trouble-free, so it is loved by everyone.
Today Rong'er will share the method of a vegetarian bun, and changing the taste is also a good choice.
>> List of ingredients <<
Ingredients: 90g beans, 80g fresh shiitake mushrooms, 240g cabbage, 280g carrots, 4 eggs
Stuffing: light soy sauce, oil consumption, pepper, salt, cooking oil
Dough: 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of room temperature water
>> Production steps <<
1. First wash vegetables and 90 grams of beans;
80g fresh shiitake mushrooms:
240 g of cabbage;
280 g of carrots; Slice the shiitake mushrooms, shred the carrots, chop the cabbage, add 2 spoons of salt and marinate for 10 minutes;
2. Boil water in a pot, blanch the green beans after the water is boiled, and boil until all the beans float up, and blanch the shiitake mushrooms;
Finally, pour the radish into the water and blanch for 1 minute, take it out and add it all to the meat grinder and crush, 5 seconds is enough, don't beat too delicately;
3. The cabbage is also pickled, wrapped in gauze and squeezed dry;
4. Beat 4 eggs, pour oil into a hot pan, pour in the egg liquid, and fry until the eggs are slightly burned before coming out of the pan;
Put it in a larger bowl, squeeze the dried cabbage and beaten vegetables and add it;
5. After mixing well, start to adjust the filling, light soy sauce, oil consumption, pepper, salt, edible oil, stir evenly on it, do not like oil consumption can not put, the taste is added according to personal taste, the filling part is done;
6, now make the dough part, flour 400 grams, yeast 4 grams, sugar 3 grams, room temperature water 200 ml, kneading the dough, today this dough is not needed to rise twice, the only thing to pay attention to is kneading, the basic kneading after moving to the cutting board to continue kneading, kneading can be sprinkled with dry flour in an appropriate amount, until kneaded into a soft and hard smooth dough can be, I kneaded for about 15 minutes;
7. Directly rub into long strips and divide into small agents, no need to knead, flatten with the palm of the hand;
8. Now to roll out the dough, roll out into a thick edge thin dough in the middle, the shape is not particularly round and does not matter much, the main thing is to have a thick edge in the middle, and the filling will be thin and the filling will not be exposed;
This method of rolling dough is very fast, you can roll it all out together, put it on the stuffing and wrap it;
9. Put it in the steamer and start to rise, the current temperature of 30 minutes is enough, the volume becomes larger and lighter can start steaming, cold water pot, high heat for 15 minutes, turn off the heat and simmer for 3 minutes out of the pot;
The leather is fluffy, the filling is fragrant and refreshing, and the house is fragrant as soon as the cage is opened, and it is particularly appetizing at a glance!
【Thoughtful Tips】
1. All ingredients are blanched in advance, one is to remove the heavy taste of the food itself, and the other is to reduce the steaming time of the buns and cook them faster;
2. Cabbage should be salted to make water;
3. Do not beat the ingredients too broken, otherwise the taste will taste like eating vegetable dregs;
4. The dough should be rolled out into a state of thick edges in the middle, and the buns made will have thin skin and large fillings, and the filling will not be exposed.
