Whole Wheat Vegetarian Buns

Whole Wheat Vegetarian Buns

1. 1. Mix the yeast, water and whole wheat flour in the starter material, knead it into a smooth dough, put it in a container, cover it, and leave it at room temperature for 1 hour. The starter will at least double in size, have pores, and have a slightly sour odor. Refrigerate for 8-16 hours.

2. 2. Cut the soaked shiitake mushrooms into small pieces, chop the soaked vermicelli, blanch the gluten and tofu separately, add a little oil and salt to the boiling water, blanch the vegetables, chop them, and twist off the vegetable water with gauze. Pour vegetable oil in a hot pot, and fry the mushrooms for a nice aroma.

3. 3. Pour in the chopped gluten and tofu, and stir-fry for two minutes.

4. 4. Turn off the heat, pour the vermicelli and the greens with the wringed water, add an appropriate amount of salt, and stir evenly. If the salty taste cannot be grasped, it is best to slowly add the salt and try the taste until the salt is suitable. The filling is ready.

5. 5. Take out the refrigerated starter, put all the starter and main dough ingredients into the bread machine and stir until the end of fermentation.

6. 6. Pour out the dough, ventilate, and cut the dough into 30g/piece. Cover with plastic wrap, otherwise it will air dry the surface of the agent.

7. 7. Take a potion, roll it into a round piece, wrap it with an appropriate amount of vegetable filling, and shape it. I am wrapping Qiuyuebao. Can you see it?

8. 8. Put the Qiuyuebao one by one in the steamer and ferment at room temperature for 50 minutes. The Qiuyuebao will double its size. Complete the secondary fermentation.

9. 9. In the cold water pot, the vegetarian stuffing is fried, and the skin of the Qiuyue Bao is relatively thin. It is enough to cook for 8-10 minutes on high heat. After 5 minutes, remove the lid and the fragrant Qiuyue Bao is out of the pot.