Fancy Buns with Spicy Vegetarian Stuffing
1.
The flour is ready and the yeast is poured into the basin;
2.
Melt the yeast with warm water;
3.
Add the flour into the yeast water, pour a small amount of warm water several times, stir it with chopsticks to form a floc, then knead it into a smoother dough, cover it with plastic wrap, and perform basic fermentation in a warm and humid place;
4.
Cut celery and radish into small dices, put them in a basin, add half a teaspoon of salt and stir evenly, let stand for 10 minutes, commonly known as "killing water";
5.
Use your hands to squeeze the celery and radish into water. This step cannot be omitted. If you do not hold the water bag, a large amount of soup will be produced;
6.
Finely chop the green onions; when killing the water, take a small pot, pour an appropriate amount of oil, stir the green onions until golden brown, and let them dry;
7.
Pour the water-killed celery and radish into a pot of scallion oil, and then pour half a bottle of spicy shiitake mushroom sauce. The sauce is salty, so don’t add extra salt to the dish; if you don’t have this sauce, you can use other sauces. Instead; mix evenly, it is best to mix this step before the bag;
8.
The dough is twice the original size. There is a bang when you pat your hands. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking. The fermentation is successful; or when you lift the dough, there is a uniform and slender drawing underneath, with even pores. No obvious sour taste, fermentation is successful;
9.
Take out the dough and place it on a kneading mat, sprinkle a few handfuls of flour. I didn't weigh it, but based on experience, I knead in at least 100 grams of flour.
10.
Cut a piece of the kneaded dough with small pores in it, which is kneaded;
11.
Wrap a large piece of dough in plastic wrap and let it rest for 5 minutes. Sprinkle some purple potato powder on this small piece of cut off. You can also use red yeast rice powder, cocoa powder, matcha powder, green tea powder, etc. instead; use as much as you like , If you want the color to be dark, put a little more, and if you want lighter, put a little less
12.
Roll out the purple potato dough into rectangular slices, roll the white dough into equal-length noodles and place them on the purple potato noodles;
13.
Pinch the seal tightly, leaving no gaps between the dough and the noodles as much as possible;
14.
Cut into 10 doses of uniform size;
15.
Roll out the agent into a round skin with a thicker middle and a slightly thinner edge. Use the back of the knife to gently press out 6 lines. If you want more petals, press the 8 lines into a "meter" grid; as shown in the figure, the end Cut a small opening about 1 cm in length;
16.
Pinch the two small corners together to make a total of 6 small petals;
17.
Put the stuffing in the middle, a strong reminder: With this fancy method, it is better to use solid stuffing such as red bean paste and jujube paste! This kind of stuffing with soup is not recommended, haha~~, but you can use the traditional steamed stuffing method to put this stuffing;
18.
Then pinch the two adjacent small petals tightly; it looks like this after being pinched;
19.
Put the wrapped buns in a steamer covered with wet cloth. After the cloth is wet, wring out the excess water. If it is too warm, the bottom of the buns will be warm and will not rise; replace with oil paper or corn Skin, or grease on the drawer; cover the lid for 20 minutes, wait for the buns to become round and open fire;
20.
Because it is a vegetarian stuffing, after the fire is steamed, steam for 15 minutes, and adjust it according to the size of the bun; after turning off the heat, simmer for 5 minutes and then open the lid, or open the lid and close, open and close again, repeat 3-5 Second; to prevent the surface from wrinkling due to sudden cold.
Tips:
1. For the first fancy style, it is recommended to use solid bean paste filling, etc. The petals can be 6 petals or 8 petals;
2. The finished product has a smooth surface and a soft taste. The fermented dough must be kneaded more.
