Leek, Wild Bamboo Shoots, Shiitake Mushroom and Dried Tofu Bun
by Zhu Zhu_oysy
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare the ingredients (the amount in the main ingredient is two servings, I take one to make, and the other is kept in a refrigerator)
2. Put the rest of the main ingredients (except butter) into the bucket of the bread machine, and put the yeast on top
3. After kneading in the bread machine for 25 minutes, add butter and continue to stir for 25 minutes
4. When making the dough in the bread machine, prepare the fillings, stir-fry wild bamboo shoots, chop leeks, shiitake mushrooms, and dried tofu.
5. Put the chopped vegetables in the same pot, add salt chicken essence and appropriate amount of sesame oil, put on disposable gloves, and mix well
6. Stir well, ready-to-use "wild bamboo shoot filling"
7. Dough that is fermented in a bread machine
8. Take out the dough, divide it into two parts, keep the remaining part in the fresh-keeping box and keep it for other use, and knead the other part fully
9. Divide into 6 portions after kneading, then cover with plastic wrap and relax for a while
10. Take a loosened dough, shape it into a bowl, and wrap it in the filling
11. Closed into buns
12. After making them one by one, put them in the refrigerator overnight and steam them the next morning
13. It's steamed, it's a big one
14. Breakfast today
15. Although the buns are a bit open, they are soft and elastic
16. tasty
Tips:The dough for making buns does not need to be fermented for too long, let alone a second fermentation.
