Chinese Mugwort Dried Bean Curd Buns
by Tian Tian_hz13
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The mugwort leaves are beaten into mugwort juice.
2. Put the flour, mugwort juice and yeast powder in the basin of the cook machine, and use the first and second gears to knead the noodles for about 10 minutes.
3. After mixing, cover the lid and leave to ferment in a warm place.
4. Ferment to double the size.
5. Dried tofu and mustard.
6. Dice dried tofu.
7. Dice mustard tuber.
8. Heat oil in a dry pan, add dried bean curd and mustard greens, stir fry for about 3 minutes, add salt, pepper and light soy sauce and stir-fry well, and the stuffing is done.
9. The fermented dough is divided into medium-sized doses.
10. Take a potion and knead it into a round dough piece with a slightly thicker middle and thinner around it, and put it in the filling.
11. Pleated counterclockwise to make a bun.
12. After everything is done, leave for 15 minutes for the second time, 15 minutes after steaming, turn to low heat and steam for 5 minutes, turn off the heat and steam for 5 minutes and then slowly uncover.
13. Finished product.
