Nutritious Home-cooked Rice "assorted Vegetarian Stuffed Buns"

Name: Nutritious Home-cooked Rice "assorted Vegetarian Stuffed Buns"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 100g Chopped chives; 100g Assorted Mushrooms; 50g carrot; 50g Tonkatsu fork; 50g Bubble sea rice; 3g Dry yeast; 3g Baking powder; 15g Sugar; Some warm water; 3g Refined salt; 2g MSG; 0.5g pepper; 15g sesame oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Before, I advocated in my article that mixed vegetables are the most nutritious. In fact, it can also be used in other delicacies, such as steamed buns and dumplings. It is also very nutritious to make assorted fillings.
Today, I will make another steamed bun with assorted fillings. There are many ways to make bun dough, which can be fermented in advance, or it can be an instant method that does not require a long time to ferment.
To make instant buns, we must pay attention to the method of some ingredients. The real yeast belongs to a single active fungus, which is the yeast. Yeast likes sugar and suitable temperature. Using a little sugar during the fermentation process will ferment faster, just like a child who eats nutrients and grows faster. Sugar is the most favorite nutrient of yeast. With the right temperature and humidity, the dough will expand quickly, but it also takes a certain amount of time.
The steamed buns made today do not need to be fermented for a long time. It is an instant method of making. It uses dry yeast, sugar and baking powder. Baking powder is a synthetic leavening agent made of sodium bicarbonate and some acidic powder materials, plus appropriate amount of corn starch. It is also a kind of fluffy material commonly used in making pastry. Using baking powder with yeast and a little sugar can immediately make pasta foods, which is quick and easy.
The method of this "big bun with assorted vegetarian stuffing" is as follows;"

Nutritious Home-cooked Rice "assorted Vegetarian Stuffed Buns"

1. Dough making; add dry yeast, baking powder and sugar in the flour and mix well.

Nutritious Home-cooked Rice "assorted Vegetarian Stuffed Buns" recipe

2. Use warm water to make a slightly softer dough.

3. After the dough is made up, cover with a towel and relax for a while.

4. Wash and chop the soaked sea rice.

5. Put it in a cooking pot and mix with other fillings.

6. Pour the chopped fork into the cooking bowl and mix well.

7. Sprinkle in a pinch of salt and MSG.

8. Sprinkle a little pepper and sesame oil, mix well and set aside.

9. Take out the dough and knead it into a thick strip, pull it into a dough of suitable size, and press it flat.

10. Then use a rolling pin to roll out the dough.

11. Wrap the stuffing with dough.

12. Then put it in a small cage where the leaves are laid.

13. Pour cold water into the pot, put on the small cage and cover the lid. Bring the water to a boil over medium heat. After the water is boiled, continue to steam for 7-8 minutes to get out of the pot.

14. This quick-made bun is ready.

Tips:
The characteristics of steamed buns: white and soft, the filling is salty and delicious, the compatibility is rich, and the preparation is quick and simple.

Tips;

1. The filling can be blended according to your favorite taste. The crushed mushrooms I use are fresh mushrooms, tea tree mushrooms and a little boletus, which taste very fragrant. Put some chopped forks or fried crackers in it, as long as it is to increase the flavor and prevent the soup from coming out, the slightly overflowing soup will be absorbed by it, which is delicious and good.

2. Any dough with baking powder is not easy to be left unused for too long. Otherwise, the part will be volatilized naturally, and the effect of fluffing will not be good, so it is better not to exceed half an hour.

3. Steam the buns with cold water, mainly to make the unfermented yeast slowly warm up to make it naturally ferment, and the baking powder starts to expand rapidly at 40 to 100 degrees Celsius, and after it reaches a certain temperature, it will be shaped. It stops swelling, which works well with yeast. If you use a single yeast dough that has been fermented in advance, it is better to steam it with boiling water.

This "big steamed bun with assorted vegetarian stuffing" made by Big Frying Spoon is ready for those who are worried about the time-consuming cooking but also like pasta!