Whole Wheat Buns with Wild Vegetables Stuffing

Name: Whole Wheat Buns with Wild Vegetables Stuffing
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Whole wheat bread flour; 150g Dumpling flour; 300g Wild vegetables; 40ml Soy sauce; 20ml sesame oil; Some shallot; Some ginger; 160ml Shimizu; 350g pork; 5g salt; 3g yeast; 3g Homemade MSG

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

To be honest, Baozi is really my weakness! I'm really embarrassed to meet people, but I still eat well when I eat! It's too miserable just for the small appearance, I will try to practice more and try hard to make progress! Today I made buns filled with whole-wheat wild vegetables. Yesterday I visited my father-in-law. The old man followed the broom seedling wild vegetables he picked himself. Have you eaten them? I like to eat meaty ones very much. Adding Panax notoginseng to open fat and lean pork fillings, wild vegetables are only delicious if they have fatter meat, otherwise it will not taste good. Because I forgot to add whole wheat flour, I should add a little more water, so today’s buns are a little harder, and the buns are really hard to pack. Because it’s too dry, the folds of the buns follow. It's cracked, I'm squeezing it up anyway, at least the stuffing is inside and the skin is outside haha! I'll do some long-memory improvement next time.
The buns made by the pastry machine used today are really small, it doesn't take up any space in the kitchen, and it can make eight big buns at once! Suitable for a family of three, one machine for multiple purposes, steamed buns, steamed buns, steamed rolls, steamed cakes, and even small snacks. The new design of the two-layer steamer is even more icing on the cake. You can make double-layered buns. It's really awesome. "

Whole Wheat Buns with Wild Vegetables Stuffing

1. Prepare ingredients: 150 grams of whole wheat flour, 150 grams of dumpling powder, 300 grams of blanched wild vegetables, 350 grams of pork, 20 grams of green onion and ginger, soy sauce, salt, sesame oil, homemade monosodium glutamate, and yeast.

Whole Wheat Buns with Wild Vegetables Stuffing recipe

2. Put whole wheat flour and dumpling powder in the inner pot of the pastry machine, and then put a small spoonful of yeast (3g)

3. Put in 160ml of water

4. Insert the inner pot into the pastry machine

5. Select the function and noodle level, press the switch, and the machine will start mixing for 15 minutes.

6. While mixing the noodles, stir the pork into fillings, chop green onion and ginger, and chop wild vegetables for later use.

7. Put the minced green onion and ginger in the pork filling and add 20 ml of sesame oil

8. Put in 40ml light soy sauce

9. Add 3 grams of homemade MSG and stir well and marinate for a while.

10. When the dough is fermented, put the chopped wild vegetables into the meat filling, add 5 grams of salt and stir well for later use.

11. It took about an hour for the dough to rise until it was full.

12. Pour the dough on the chopping board and knead it to exhaust the air and rub the strip cutting agent, then roll it into a bun wrapper, and wrap it with the stirred wild vegetable filling.

13. Add enough water to the pastry machine and put on the first layer of steamer.

14. Put the steamed buns with steaming paper on the steamer

15. Then put the second layer of steamer and fill it with steamed buns.

16. Cover the lid, select the steaming function, and the timing is 36 minutes. (After the pot is actually boiled, steam for about 22 minutes.)

17. When the time is up, the machine will ring a bell. Don't open the lid at this time. Let it simmer for 3 minutes before opening. This is the first layer of buns.

18. Below is the second layer, the steamed is very full, it looks a bit miserable haha!

Tips:
1 The boiling time is related to the room temperature water temperature and the amount of water added, so the timing should be based on steaming for about 20 minutes after boiling. I use raw meat fillings, so I can steam it more.
2 Because of the addition of whole wheat flour, I made it slightly harder this time. If you like soft buns, add more water.