Winter Bamboo Shoots and Oil Dregs Buns
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 100 grams of oil residue mince.
2. The winter bamboo shoots are simmered in boiling water for 2 minutes and then chopped.
3. .4 green garlic sprouts are cleaned and chopped.
4. Two packs of broken rice sprouts.
5. Mix all the ingredients, add a spoonful of dark soy sauce, a little five-spice powder, a spoonful of sesame oil, sugar, and a little bit of sugar. Use sugar instead of monosodium glutamate to improve the freshness. Because rice sprouts are relatively salty, there is no need to add salt when making the stuffing.
6. Knead 500 grams of self-raising powder with about 320 grams of warm water to form a dough. The warm water should not be hot to your hands. Do not pour the water all at once, add it as appropriate.
7. Cover the kneaded dough and leave it in a warm place to ferment.
8. The fermented dough is taken out again to knead out the bubbles in the dough. Then take one half and continue to knead into a dough, and then knead into a strip.
9. Then cut into small noodles.
10. Then rub the small noodles and roll them into buns.
11. . Pack stuffing in buns. The finished buns are left for 20-30 minutes for secondary fermentation.
12. Steam on the pot for 25 minutes. After the high fire is boiled, continue to high fire for 10 minutes, then change to low fire for 15 minutes. Do not remove the lid immediately after turning off the heat, turn off the heat for 3-5 minutes and open the lid.
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