Introduction: Hi, hello everyone, welcome to the kitchen of Xiaoyuan, today's sharing is "shiitake mushroom green vegetable bun, master these 3 points, white and fat soft dough, stuffing emerald green does not change color, really fragrant"
The weather is getting colder, just want to eat something hot, make a vegan stuffed bun, filled with shiitake mushrooms and green vegetables, want the bun to be delicious, one is the dough skin, how to make white fat and soft? How can you make noodles fast in winter? There is also a filling, especially the filling used today, there are green vegetables inside, many people steamed after the green vegetables yellow, unlike the bun shop sold, the green vegetables are green and crisp, it looks very appetizing, then we do it at home, in the end which link is the problem?
(1), want to make noodles fast in winter, add some white sugar in it, help fermentation, and the taste of the dough skin will be better, you can also add some baking powder, baking powder is also conducive to rapid fermentation, the dough skin will be more white and fat and soft
(2) The green vegetables are marinated with salt in advance, and the excess juice is marinated, the salt has the effect of fixing the color, and the pickled taste is more crisp
(3) If you want to steam the filling is not yellow, you should add a little baking soda, or alkali, so that the steamed bun filling, and the same turquoise crispness before steaming, will not turn yellow
As long as you do these three points, you can also easily make a white fat soft, turquoise mushroom green bun without yellowing, the following will explain its method in detail, interested may wish to take a look!
[Shiitake mushroom greens packet]
Dough: 300 g of medium gluten flour, 160 g of warm water, 20 g of sugar, 4 g of yeast, 4 g of baking powder
Filling: 1 pound of green vegetables, a large handful of dried shiitake mushrooms, 1/2 tbsp salt, pepper, 1/2 tsp chicken powder, 1 tbsp of sesame oil, a little oil
[The production steps are as follows]:
1: Wash the green vegetables, cut into small pieces, put them in a basin, add half a spoonful of salt, grasp and mix well, marinate for 5 to 8 minutes, marinate the juice
2, then wash with water, pinch the water dry, shake the vegetables, put it in a bowl for backup 3, dried mushrooms into water to soak soft bubbles, winter can use warm water, will be faster, and then grasp and pinch, rinse clean
4, cut into small cubes, put a little oil in the pot, put the diced shiitake mushrooms into it and sauté to make the aroma, sauté it with oil, the aroma will be stronger
5, naturally let cool, and then pour into the bowl of green vegetables, and then simply adjust a flavor, add some salt, pepper, chicken powder, sesame oil, mix well after the filling is made, seasoning can also be according to preference
6, then make the dough, mix the sugar warm water yeast evenly, stir until the sugar and yeast dissolve, first open the yeast, stimulate the activity of yeast
7, in addition to the gluten flour and baking powder, baking powder is lead-free, do not worry about safety, and then use chopsticks to stir it into a flour flocculent
8, then knead the dough into a ball, use a fermentation, knead for a while, knead the dough smooth, soft and hard moderate
9: Move the smooth dough to the board, roll into strips, cut into small pieces with a scraper, sprinkle some dry powder to prevent sticking, and use the palm to slightly flatten the small sections
10: Then use a rolling pin to roll out a thin dough slice with a thick middle, and add the mixed shiitake mushrooms and vegetables
11, pinch out the pleats, do all the good work one by one, cover with plastic wrap, ferment it to twice as large, fermentation in winter, you can inject 40 degrees of warm water into the steamer, put the embryo into it, and the usual fermentation time is almost the same
12. How to judge that it has fermented well? The volume of the embryo has become significantly larger, and the edge of the embryo can be rebounded, and the embryo can be held in the palm of the hand and floated lightly, without weight
13, the fermented embryo cold water into the steamer to start the fire, after steaming began to steam for 12 minutes, do not rush to open the lid after steaming, simmer for 2 to 3 minutes, to prevent sudden contact with cold air caused by retraction
All right, friends! This issue of the food tutorial [shiitake mushroom green vegetable bun] is shared here, if you have a step in the process of reading this tutorial, please leave me a message in the message area below this article, after seeing it will give you an answer immediately, if you have better suggestions or better ways to eat, you are also welcome to leave a message in the message area to share! Of course, if you want to learn and don't have time for the time being, you can also collect it first! I am to share the food with you ~ Xiao Yuan, thank you for reading, we will see you in the next issue!