Purslane Dried Vegetable Buns

Name: Purslane Dried Vegetable Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Flour; 100g purslane; 400g Pork filling; 600g Shimizu; 50g milk; 15g Sugar; 5g yeast; 100g Green onions; 20g ginger; 20ml Cooking Wine; 30ml Soy sauce; 30g Dried shrimp; 10g Refined salt; 50g Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Locals like to blanch the purslane in the summer, dry it, and then use it to steam the steamed buns. Generally, they are reserved until the end of the year, because every household has the custom of steaming buns for the Chinese New Year.
Purslane horse amaranth, five elements grass, five herbs, longevity vegetable, nine lion grass, horse wins vegetable. Has the effect of clearing away heat and detoxification. Fresh purslane can be used for soup and mixed food.
Dough ingredients: 1500 grams of all-purpose flour, 600 grams of water, 50 grams of milk, 15 grams of sugar, 5 grams of yeast,
Filling ingredients: 100 grams of dried horsemantle oleracea, 400 grams of minced meat, 100 grams of green onions, 20 grams of ginger, 20 ml of cooking wine, 30 ml of light soy sauce, 10 grams of refined salt, 30 grams of dried shrimp, and appropriate amount of edible oil.

Purslane Dried Vegetable Buns

1. Soak the dried purslane vegetables in advance to soften. More than eight hours

2. Add yeast to 600 g of water and mix well

3. Add 15 grams of sugar

4. Add the flour into the milk, then add the yeast water, and stir while adding it to form the dough

5. Make a smooth dough, cover it with plastic wrap or a damp cloth, and ferment

6. After the soaked purslane is blanched, squeeze dry and chop

7. Mince scallions and ginger. Add the dried shrimps to water and 10ML of cooking wine, soak for a while, then remove and chop finely

8. Add oil to the pot, sauté ginger and green onions, add shrimp and stir fry until fragrant

9. Add minced meat and stir-fry until the color changes, add light soy sauce, and stir-fry 10 ml of cooking wine.

10. Add the chopped purslane dried vegetables, add salt and stir well, and then cool thoroughly

11. The dough is fermented to twice as large, and the fingers can be pierced and not retracted.

12. The dough is removed and exhausted. Just knead it into a smooth dough

13. Rubbing agent

14. Take out the dough and roll it out, put a proper amount of stuffing on it

15. Close the mouth in the shape you like

16. The cooked buns should be left for 20 minutes for a second proofing

17. Steam on the pot for 15 minutes, turn off the heat and simmer for 3 minutes, open the lid

18. Steamed buns

Tips:
1. There are only 100 grams of dried vegetables, and there are still 10 small doughs. To make steamed buns, add about 50 grams of dried vegetables.

2. The water absorption of flour is different, so it is necessary to stir while adding water, not all at once.

3. Reserve 10 to 20 grams. When the dough is particularly dry, use your hands to stick the water and then knead the dough.

4. I use the induction cooker for steaming steamed buns. The cooked buns must be conditioned before being steamed so that they are soft.

5. If there is no milk, you can replace it with water. Adding a little sugar will help the fermentation and taste good.

6. In hot weather, the amount of yeast can be reduced appropriately; it took 2 and a half hours for the dough to ferment today, and the dough is subject to the condition of the dough instead of the time.