Three Fresh Buns

Three Fresh Buns

1. And noodles. First use water, add about 100 grams of yeast and 2 grams of yeast, mix well, and let stand for 5 minutes. Put the flour in the basin, add a little sugar, pour in the yeast water while stirring with chopsticks to form dough. If the water is not enough, add a small amount, do not pour into the water directly. The dough can't be kneaded, so pat the dough with water. 115 grams of water is for reference only, add or subtract according to the water absorption of flour.

2. Cover the dough with plastic wrap or a damp cloth, and put it in the oven at 35°C for 45 minutes. There is no need to put the oven in the hot weather. The fermentation of the dough can only be based on the state, and the time is only a reference. Dip your fingers with flour and stick them into the dough without shrinking the holes.

3. During the fermentation of the dough, the filling can be prepared. Soak the vermicelli and black fungus and chop them. The precautions for soaking hair fans and black fungus have been mentioned before. Black fungus can be soaked in advance.

4. Grate carrots. After blanching the boiling water, rinse with cold water and squeeze out the water. It’s best to make the vegetable stuffing for steamed buns dry.

5. Fried stuffing. Add oil to the pot, sauté chopped green onions, add carrots and black fungus and stir fry.

6. Add the vermicelli, shrimp skin, add all the seasonings and mix well. Take out the pot and let cool for later use. Oyster sauce has a salty taste, so you should add an appropriate amount of salt and make it according to your personal taste.

7. Put the fermented dough on the chopping board and continue to knead it. Knead until the surface is smooth, and the steamed buns will be beautiful.

8. Take the dough and roll it out. You can also press the edges with the palm of your hand. The middle is thick and the outside is thin. Put an appropriate amount of filling.

9. Close your mouth. Whether the buns are delicious or not depends on the pleats. If you are wrapping it for the first time, as long as you don't miss the filling, you can wrap it in the shape of dumplings, which are round, triangular, and free to wrap. If you don't worry, turn the mouth down, and the round buns are just as perfect.

10. Put it on the steamer and leave it for 15 minutes. It's hot, 15 minutes is enough. After the 饧 is over, the buns are fuller and can be steamed in the pot. After the water is boiled, steam on medium-high heat for 10 minutes. Big steamed buns will need 12 minutes. Touch the steamed buns and they will be cooked without stickiness.

Tips:

Dough fermentation only depends on the state, and the time is only a reference. In summer, the noodles are relatively fast, so pay attention to observation.
I use low flour, which is cake flour, and there is no medium-gluten flour at home, which is ordinary flour.
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