Mushroom Vegetarian Bun
1.
Add 2 grams of salt to the flour and mix well, add 5 grams of yeast powder to 250 grams of warm water and mix well until it dissolves
2.
Pour the yeast water while stirring and knead it into a smooth dough, cover it for fermentation
3.
Prepare the fillings when the noodles rise, wash the vegetables and mushrooms and prepare dried tofu
4.
When the water in the pot is boiled, pour the vegetables into the blanching water and take it out and let it cool.
5.
Then pour the shiitake mushrooms into the blanching water, pick up the control water and chop the dried tofu together
6.
Pour oil in a hot pan.
7.
Heat 7 minutes in oil, pour in dried tofu and mushrooms, stir fry until fragrant, add salt and stir well
8.
Add chicken essence and stir-fry, add white sugar, stir-fry evenly, turn off the heat and bring out the pan
9.
Squeeze the vegetables dry, chop them, put them in a basin, add sesame oil and mix well
10.
Then mix the three fillings evenly, this time you can try the taste and then adjust
11.
The dough is fermented to twice its size, and the fingers will not shrink when poked in, indicating that it is ready.
12.
Take out the dough, ventilate and knead it, divide it into about 35 grams of dough, cover it with plastic wrap, and let it stand for 15 minutes
13.
Then roll it into a round crust and add the filling
14.
After closing the mouth, put it into the steamer with a steaming cloth, leaving a gap for each one. After all is done, cover and let stand for 20 minutes. After the water in the pot is boiled, add it to the steamer and steam for 12 minutes and wait for 3 minutes before opening the lid.
Tips:
1. Each restaurant has different tastes, please season it according to your own taste
2. The green vegetables should be tender and taste the best
3. To make buns in winter, you need to prolong the time to wake up the noodles so that they have a soft taste
