Name: Sesame Oil Shiitake Mushroom and Vegetable Buns
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1250g vegetables; 850g Flour; 12 pieces Shiitake Mushrooms; 6 pieces Xianggan; 7g yeast; 410g water; Some sesame oil; Some Canola oil; 5 tablespoons salt; 1 tablespoon Sugar; a little MSG; Some White sesame; a little Black sesame; Some Fungus

Sesame Oil Shiitake Mushroom and Vegetable Buns

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

"Baozi": After eating for decades, I guess I'm familiar with it. If it hadn't been for the experience of learning to make "Kaifeng Tangbao" a while ago, I would probably never have thought that in this life, I would try to learn to make "baozi" and other important things!
Since the last time I packaged "Kaifeng Tang Bao", my hands have been itchy, and the feeling of "wrapped" I just found is still tangling on my hand. That time, my son didn't eat it when he was learning to make "soup dumplings". He wanted to make some food for him again, but the foodie hadn't come back from school, so he had to put it aside. I think that we usually buy "big meat buns", "mushroom vegetable buns", "bean paste buns" and the like for breakfast; today I have a rest, hey, how can I learn to make "fat bread" when I strike the iron while it is hot? Haha, for those who are eager to learn, it's harder than anything to not practice if they have an idea! Hurry up and change clothes, go buy flour and vegetables~~~
With the experience of the last time, this time the mushroom vegetable buns are relatively easy to use, but I don’t understand. After the "mushroom vegetable buns" we bought outside are opened, the green vegetable fillings are all green and green. Why did I get the first pot Is the color of the steamed vegetable buns yellow? ? ? Is it because the steaming time is too long? For the next few pots, I boiled the water and steamed it for 15 minutes, stuffed for 5 minutes, shortened to 12 minutes after the water was boiled. It was indeed much better, but it was still not as good-looking as the take-out vegetables. Why? ? ?

Sesame Oil Shiitake Mushroom and Vegetable Buns

1. Weigh the flour and put it in the bucket of the bread machine

Sesame Oil Shiitake Mushroom and Vegetable Buns recipe

2. After mixing the yeast and warm water, pour it into the flour and start the kneading process: 30 minutes

3. Take advantage of the dough time to process the filling: wash the vegetables

4. Boil water in a pot and blanch the vegetables

5. After blanching, quickly soak in cold water for a while, pick up and drain

6. Put the vegetables, fungus, and mushrooms in the basin: add salt, sugar, monosodium glutamate, canola oil and sesame oil

7. After mixing well, add fragrant dried and black and white sesame seeds

8. Beat one side evenly with chopsticks, set aside

9. When the time is up, the kneading has been completed, and then start the yogurt program to ferment for 40 minutes

10. Until the dough rises to 2 times its size

11. Take out the exhaust

12. Rub into long strips and divide several doses

13. Use a rolling pin to roll out the thick bun skin in the middle of the surrounding sheets

14. Put in the right amount: sesame oil, mushrooms and vegetables stuffing

15. Tighten the folds around the purse

16. A sesame oil shiitake mushroom and green vegetable bag is OK

17. Put it in the steamer for 20 minutes

18. After the water boils, put it in a steamer and steam for 10 to 12 minutes on high heat

19. Time is up, the steamed buns are ready

20. Take out the sesame oil, shiitake mushroom and green vegetable bag

21. Break one, the effect is not bad

Tips:
1. Flour, warm water, yeast: mix the flour at the ratio of 100:50:1 (slightly reduced)
2. Vegetables: After blanching, put it in cold water and soak in time to keep the color
3. After the buns are wrapped, it takes 20 minutes
4. Put boiling water into the pot and steam for 10~12 minutes (time depends on the number of buns)