Mushroom and Green Cabbage Steamed Buns that A Family Loves to Eat, The Most Every Month
1.
Add water, sugar, and yeast to the flour, stir it into a flocculent shape, then knead it into a non-sticky, non-sticky dough, and seal it for an hour and a half.
2.
Scrambled eggs, mashed and set aside
3.
Blanch the vegetables, shower and control the water for later use
4.
Blanch the shiitake mushrooms, shower and control the water for later use
5.
After drying the green vegetables and shiitake mushrooms, cut them into small cubes and put them in a large bowl with the eggs
6.
Add a small handful of shrimp peels to fresh, then add salt, oyster sauce, chicken essence, and sesame oil to taste
7.
Stir evenly to make the filling more flavorful
8.
The proofed dough becomes larger and full of honeycombs.
9.
Knead the dough, exhaust air, knead smoothly, knead into a long strip
10.
Cut into uniform size doses, and then stick dry flour on both ends of each dose, press it into a cake with the palm of your hand
11.
Use a rolling pin to roll out a bun with thin edges and thick middle
12.
Put the filling
13.
Bao Cheng Bao
14.
Move it into the steamer, seal it in a pot of warm water, and let it rise for about 30 minutes.
15.
The whole process is on a high fire. After steaming until gassing, count for 13 minutes, turn off the heat and then open the lid for 3 minutes
16.
Not only is it rich in nutrition, but it also looks online and looks full of appetite
Tips:
This stuffing is basically fully cooked, and the steaming time should not be too long. Small steamed buns should not be steamed for 10 minutes. Larger ones like mine are steamed for 13 minutes and then simmered for 3 minutes, which can effectively avoid shrinkage.
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