Sauce-flavored Cowpea and Rye Buns

Name: Sauce-flavored Cowpea and Rye Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2g salt; 5g yeast; 265g Shimizu; 100g Rye flour; 400g Plain flour; a little Cooking Wine; 1 carrot; 2 tbsp Sweet noodle sauce; 480g Fresh cowpea

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

As the saying goes: do not eat from time to time; this is not summer, cowpea is one of the fresh vegetables we often eat on the table. Cowpea, also known as carob and with beans, is a heat-resistant vegetable that is abundant in summer, and its popularity ranks first among all kinds of vegetables. It is rich in protein, potassium, carotene, etc., has high nutritional value, and has the effects of helping digestion, increasing appetite and anti-virus. Whether it is marinated in the sun, stir-fried or stewed for filling, it is popular for its crispy taste.
Added rye flour, nutrition upgrade. The outside is noisy and fluffy, the vegetable fillings are juicy and crispy, with a strong aroma of sauce, I like it very much. The self-made buns are clean and hygienic, with real materials and no chemical additives. The more they are eaten, the more delicious they are. The takeaway buns look big and white, and they have obvious bitter tails in the throat after 2 bites. I really want to Drink water, it's all because of adding baking powder~~~

Ingredients

2g Salt
5g Yeast
265g Shimizu
100g Rye Flour
400g Plain Flour
a little Cooking Wine
1 Carrot
2 tbsp Sweet Noodle Sauce
480g Fresh Cowpea

Sauce-flavored Cowpea and Rye Buns

1. Prepare all ingredients

Sauce-flavored Cowpea and Rye Buns recipe

2. Pour yeast, water, salt, rye flour and flour into the bread bucket, and start kneading

3. Take advantage of the time for making noodles to process the stuffing: the cowpea is removed after both ends are cleaned, cut into small pieces with a knife, try to cut small and delicious but do not chop

4. After washing the carrots, slice, shred, and then cut into small pieces, no need to chop

5. Heat up a wok, pour in the cooking oil, add the cowpea and carrot cubes, stir-fry to change the color, add 2 tablespoons of sweet noodle sauce and a little cooking wine, turn to medium-low heat and stir well.

6. If you feel that the saltiness is not enough, add a little salt and stir well; serve and let cool for later use

7. After kneading the dough, cover it with a plastic wrap to keep it moisturized, close the lid of the bread machine and unplug the power, leave it naturally at room temperature

8. Fermented to twice the original size, it’s OK, and you can smell a faint aroma at this time.

9. Sprinkle some dry flour on the chopping board and take out the dough. Knead the dough repeatedly until it is smooth; then knead into long strips and cut them into uniform sizes. No large holes can be seen on the cut surface of each agent.

10. Take a small jelly and use a rolling pin to roll it into a round dough with a thick middle and thin surroundings; the buns wrapped in this way have a uniform thickness, and the bottom is not easy to break and no juice leaks.

11. Put the cold cowpea stuffing on it. Put more stuffing on it and it’s delicious. The buns are in the shape you like.

12. Add cold water to the steamer, brush the grate with oil, and place the raw buns on the grate one by one, leaving some gaps between each

13. Then cover the pot without turning on the heat, let it cook for another 15~20 minutes

14. When the volume of the steamed bun is obviously larger, press it lightly with your fingers, and it will not rebound obviously, or pick up a steamed bun and feel light and light in your hand, it means that the hair is OK.

15. Steamed buns need to be steamed in a cold water pot. After SAIC, start timing. Vegetarian buns can be used for 12-15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid. Since the filling has been fried, it was steamed for 12 minutes

Tips:
1. Add salt to increase the bottom taste and gluten of flour, just like making bread, hot weather can also inhibit the fermentation speed of yeast; of course, it is not necessary to add it.
2. Different brands of flour have different water absorption. The amount of water can be reserved for 10 grams to increase or decrease according to the situation; because rye flour has poor protein elasticity and absorbs less water, the amount of water should be slightly less.
3. Cold water is needed for steaming buns. After SAIC, the timer will start. According to the size of big buns, meat buns will be steamed for about 15-20 minutes, and vegetarian buns will be steamed for 12-15 minutes.
4. Don't rush to open the lid of the freshly steamed buns. You need to simmer for 3~5 minutes to let the temperature drop before opening, so that the buns will be full and not collapse.