Coarse Grain Vegetable Buns
1.
Put 200g corn flour in the pot, stir it into granules while scalding with boiling water. Because the cornmeal has a coarser taste, the taste can be improved after blanching.
2.
Add 600g flour. Because there is a person in my family who doesn't like to eat coarse grains, the ratio of cornmeal to flour is 1:3. This ratio can be adjusted according to your preferences.
3.
Dissolve a spoonful of sugar with a bowl of warm water at about 30 degrees, then add 6-8 grams of yeast powder, mix thoroughly, and pour it into a basin. Slowly add warm water to the basin, and stir to form most of the agglomerates while adding water. Use warm water to make the noodles rise faster.
4.
Start making dough. Since corn flour has a high water content after blanching, do not rush to add water. Knead it for a while, and then add a small amount of water to knead the dough into a smooth, non-sticky dough. Cover or leave in a warm place to ferment.
5.
Prepare the filling, cabbage (only half a piece), 4 shiitake mushrooms, and 200g dried tofu.
6.
Remove the stems and tear the cabbage into slices, slice the shiitake mushrooms, and dice the dried tofu.
7.
Blanch the cabbage and mushrooms in boiling water. Scald it and remove it to catch the coolness.
8.
Chop the cabbage and shiitake mushrooms to remove most of the water. Cut an appropriate amount of green onion.
9.
Put a little oil in the pot, sauté the chopped green onion when it is 50% hot, then pour the diced mushrooms and stir fry for a while. Add 1 tablespoon of pepper powder and appropriate amount of oyster sauce, stir and turn off the heat.
10.
Pour out the shiitake mushrooms and add the cabbage. Add appropriate amount of salt, 1 tablespoon of light soy sauce, 1 teaspoon of sugar and mix well. Because the dried tofu I sell is made with salty taste. So it was not put in when seasoning. If you use dried tofu that is not salty, you should add seasoning together at this time. And the flavor of the filling is a bit saltier than usual.
11.
Finally add dried tofu, pour in shrimp oil and mix well. The filling is now ready. The prawn sauce is fried after I bought the prawns. The recipe is described in my "Thai Shrimp Curry" recipe. If there is no shrimp oil, put sesame oil.
12.
Make the noodles twice as big, just press a hole with your fingers and not retract. Peel open to see the inside of the dough becomes a honeycomb.
13.
Knead the dough for a while to let air out. Take a part of the strip and rub it into small pieces of even size.
14.
Take a dough and knead it round and flatten it into a round cake with a thick middle and thin edges. Put the fillings on it and knead it into a small round bun. After everything is wrapped, let it stand for fifteen minutes.
15.
Fill the steamer with cold water. Put a wet cloth on top of the steamer. Place the buns. Don't squeeze too tightly. The light from the range hood turned my pale yellow cornbread into white bread.
16.
Cover the medium and small heat until the water boils and turn to high heat, and steam for 8-15 minutes according to the size of the buns. I steamed it for eight minutes. After turning off the heat, let it stand for another three minutes.
17.
You can get the buns out. smell good! It's not worse than minced meat, and it's not easy to get fat.
