The buns sold outside, always worried that there will be additives, or the filling is not fresh, and the stuffing of the buns made at home is fresh, you can put as much stuffing as you want, during this time the weather is hot and you have no appetite, you want to eat a little vegetarian, then this vegetarian three fresh buns are very suitable, delicious and greasy.
Vegetarian buns have a charm, how to eat is not greasy, want to elements of buns, taste delicious and not greasy, then the practice of filling, is very critical, only the filling is done, steamed buns, will eat fragrant but not greasy, the skin is soft and tender, especially delicious, the more you eat, the more you eat, let's take a look at how I do it.
Recommended recipe: Three fresh vegetarian buns
Main ingredients: pumpkin, leeks, eggs, flour, yeast
Here's how:
1. Prepare a piece of pumpkin, first peel off the outer skin of it, scrape off the pumpkin pulp with a spoon, then add water, clean it with your hands, and then scrape it into thin wires with a tool and put it in a large bowl for later use.
2. Next, add 2 teaspoons of edible salt to the pumpkin shreds, stir it well with chopsticks, kill the water for it, make the pumpkin shreds soft, and put them aside for later use.
3. Prepare a handful of leeks, remove the old leaves for it, carefully clean it with water, then put it on the board, cut off the roots a little, and then change the knife to chop it, after all the cuts, put it aside for later use.
4. Get out of the pot, pour in an appropriate amount of cooking oil, and when the oil is slightly smoky, pour the egg liquid that is stirred in advance, pour it in, I used 3 eggs here, and wait for the egg liquid to be slightly set, quickly fry it into broken eggs, and after sfrying, put it out and let it cool for later use.
5. At this time, the pumpkin shreds are also pickled with a lot of water, squeeze out the water in them by hand, so as to prevent the pumpkin shreds from coming out when they are filled, and pour it into a large bowl with chopped leeks.
6. Pour in the crushed eggs, add an appropriate amount of salt, a spoonful of thirteen spices, a spoonful of spicy fresh, a tablespoon of oyster sauce, and finally drizzle a little sesame oil, stir evenly with chopsticks, a pumpkin and leek filling is ready, put aside and let stand for 10 minutes.
7. Prepare 300 grams of flour, add 3 grams of yeast to it, then pour 180 ml of warm water, stir while pouring water until it is flocculent, and then knead it into a smooth and delicate dough by hand.
8. After the dough is kneaded, do not need to wake up, put it directly on the cutting board, knead it into long strips by hand, then cut it into evenly sized dough, and then roll it into a dough with thick middle and thin edges.
9. Take a piece of dough, put an appropriate amount of filling in the middle, press it a little tighter with chopsticks, and then pinch the sealing place tightly, a bun embryo is ready, put them on the cage cloth, cover the pot, and let rise for 20-30 minutes.
10. After the volume of the embryo becomes significantly larger, continue to cover the lid, boil over high heat, turn to medium heat and steam for 12 minutes, then turn off the heat, simmer for another 2 minutes, and the white and fat vegetarian stuffed buns are ready.
There are two features of this steamed bun method:
First: time-saving, no need for secondary fermentation.
Second: The filling is very different from the vegetarian stuffed buns you usually eat, because of the addition of pumpkin, the bun filling tastes sweet and not greasy at all.
Conclusion: If it's hot, you'll be hungry for these three fresh vegetarian buns, teach you the correct way to adjust the filling, the skin is soft, delicious and greasy, and you won't get tired of eating it if you succeed at one time.
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