Spring is the time to eat grass!
I've been out with cabbage, spinach, and leeks, so I'll change the look today and try a small bun with mushrooms and rape.
Originally, I thought that the two of them were so fragrant in stir-frying, and they couldn't overturn when they made steamed buns.
I didn't expect to give me such a big surprise, very stocky small steamed buns, I ate 5 of them with Ah Zhe!
Making buns, the Chinese are very good at it, and everyone knows the steps, so I won't take them out and talk about them in detail.
But there are a few small points to stir the stuffing, and I want to talk to you about it.
First of all, when you choose the ingredients, it is best to use dried shiitake mushrooms to make them fresh and fragrant.
Blanching greens in oil and salt water can maintain the emerald green color.
Add baking soda to the filling, and the resulting vegetable package is less likely to turn yellow.
Don't blanch carrots if they can be fried, and they can be used together with shiitake mushrooms to stimulate the fragrance and retain the nutrients.
The above is all done, or according to the old method of wrapping buns, steaming first and then simmering.
The skin of the bun is noisy, the green vegetables inside look very refreshing, and the bite is particularly fragrant, it is right to say that it is the ceiling of vegetarian buns!
- Shiitake mushroom and green vegetable bun -
· Reference age ·
Babies over 15 months old who are not allergic to ingredients
· Ingredient Preparation ·
200 grams of all-purpose flour
180g rape / 120g warm water
80g carrots / 2g yeast / 5 dried shiitake mushrooms
Excipients: sugar, salt, mushroom powder, edible oil
The above ingredients are only representative of the production amount
It does not represent a meal for your baby
01
The first stage of making steamed buns is to mix noodles. Add yeast and sugar to the lukewarm water, stir until melted, and then pour flour into a basin and stir.
* Warm water can help the yeast ferment better, but it should not be too hot, which will make the yeast inactive, so it is recommended to use warm water at about 40 degrees.
02
It's still the old rule, wait until the basin is basically full of dough, and there is no obvious dry powder before kneading it into a smooth dough. If you have a hair basin, you can use a hair basin, and if you don't have it, cover it with plastic wrap, put it in a warm place, and ferment it until it is twice the size.
03
Then come to the other side dishes, boil a pot of boiling water, add a drop of salt and cooking oil, and blanch the rape.
* The oil and brine can fix the color relatively well, and it will be taken out after blanching for 10 seconds, which will affect the taste of rape for a long time.
04
Take out the blanched rape, chop it, and then squeeze out the water, so that there will not be too much juice when it is stuffed, and it is not easy to wrap.
05
Compared with fresh shiitake mushrooms, the taste of dried shiitake mushrooms is much better, soak them in warm water in advance, and cut them into cubes for later use.
06
If you want to enhance the flavor of the vegetarian filling, it is best to stir-fry it in the pan. Spray oil in a non-stick frying pan, add diced mushrooms, stir-fry until fragrant, then add diced carrots, stir-fry evenly.
07
Stir-fry the shiitake mushrooms and carrots to dry slightly, then add chopped rape to them, mix with salt, mushroom powder, cooking oil and a little sugar, and the preparation of the filling is complete.
08
It's time to take out the fermented dough, and after simply kneading it evenly and exhausting it, it is still the old way, kneading it long and cutting it into small pieces.
09
I don't need to talk about the method of making steamed buns every time, roll out the dough, stuff the filling, and finally wrap it into such a small bun and it can be put on the pot.
*This vegetarian filling is not as firm as the meat filling, so it is best to press it with a spoon when stuffing the filling to make the filling look as flat as possible.
When wrapping, the left thumb presses the filling, the right thumb is on the top, and the index finger is under the bottom of the fold. When pinching the pleats, the right hand is basically not moving, mainly relying on the left hand to turn the dough, and the right hand only needs to pinch the pleats.
In this way, you can easily make a decent little bun by stuffing the filling while wrapping it.
10
After the buns are sent to the steamer, they are not in a hurry to start the fire, and they are steamed after 10 minutes of second proofing.
11
Steam for a total of 15 minutes on cold water to turn off the heat and continue to simmer for 3 minutes. The small buns that come out of this way are white and fat, and when you break them, they are also filled with green vegetables, which makes you particularly appetizing when you look at them.
12
Seeing that it is about to move from spring to summer, the temperature is rising little by little, and many children's appetite has also been affected.
Big fish and meat are too greasy to eat, and it also adds a lot of unnecessary burden to the body.
At this time, I suggest you eat more vegetables, making steamed buns and pies are very good, fresh and tender, everyone loves to eat!
If you want to do a little more to freeze it, it's no problem, the raw embryo from the second fermentation is directly sealed and frozen.
When you want to eat it, you can steam it again, and it tastes just as good.