Shepherd's Purse Bun
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Blanch 150g of cornmeal with 140g of boiling water and let cool. 300g all-purpose flour, 150g whole-wheat old noodles (old noodles are leftovers before, usually do not put so much, I am anxious to use up), 94g warm water and dough, waiting for fermentation.
2. Shepherd's purse is blanched in boiling water and quickly put into cold water. The blanching time must be short, the dishes will turn yellow over time.
3. Blanch the water shepherd's purse and squeeze the water, take 190 grams and chop into minced pieces.
4. Chop a scrambled egg, an appropriate amount of soaked vermicelli, and 50 grams of fried tofu slices. Put a little five-spice powder on the dish. Put 15g of oil in the wok and heat it into the vegetables.
5. After mixing well, add an appropriate amount of salt.
6. The dough is in a well fermented state
7. Knead the dough to exhaust air, knead into long strips, and cut into 40g-sized flour pastes.
8. Roll out into thin round slices thick in the middle and wrap around with vegetable fillings.
9. Like a bun.
10. It looks like after packing.
11. The bun folds down. Proof for about half an hour, and steam in a pot on boiling water for 13 minutes.
12. Proof for about half an hour, steam in a pot on boiling water for 13 minutes, and simmer for two minutes.
13. After steaming, the cage was not removed in time, and the dishes turned yellow and not emerald 😓😓
Tips:1. Be sure to unload the cage in time!
2. If you want a good taste, reduce the proportion of cornmeal.
