Wuzhen Powder Buns, The 3 Key Points of Zero Failure, No Collapse, No Deformation, Fluffy and Soft, A Successful One Time!

Name: Wuzhen Powder Buns, The 3 Key Points of Zero Failure, No Collapse, No Deformation, Fluffy and Soft, A Successful One Time!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; 3 packs Wuzhen powder; Some squash; 3 pcs egg; Some Dried shrimp; Some salt; Some oil; Some pepper; Some Oyster sauce; Some yeast; 350g warm water

by Pure breakfast

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Many people like to eat steamed stuffed buns, but many friends always make it badly. Either the noodles won’t rise, it’s collapsed, or the fillings are not tasty. Today, Xiaoyu will share with you a very delicious steamed stuffed bun recipe. The ingredients are very detailed, so Xiaobai can get started quickly~

As usual, Xiaoyu puts a few packets of Wuzhen powder in the steamed buns. The flour for steamed steamed buns belongs to fine grains. Wuzhen powder belongs to whole grain coarse grains. The combination of coarse and fine grains provides more balanced nutrition. For our current general lack of whole grains, it is A very good addition. The lack of whole grains can lead to inattention, low immunity, slow metabolism, poor memory, spleen and stomach problems and so on.
A cup of Wuzhen powder a day, or put it in the staple food, can nourish the spleen and stomach, and effectively prevent the appearance of these symptoms. "

Wuzhen Powder Buns, The 3 Key Points of Zero Failure, No Collapse, No Deformation, Fluffy and Soft, A Successful One Time!

1. Put 1 kg of flour and 5 g of yeast powder in the basin.

Wuzhen Powder Buns, The 3 Key Points of Zero Failure, No Collapse, No Deformation, Fluffy and Soft, A Successful One Time! recipe

2. Prepare 3 sachets of Wuzhen powder, put it in a basin, and mix well.

3. Then prepare 30 g of warm water on the pot, pour it into the pot (stir it side by side, try not to let the water get on the pot), stir it into cotton wool, and knead it into a dough.

4. The surface of the live dough is smooth and non-grainy, then cover the lid and ferment to 2 times its size.

5. Prepare the filling: prepare 4 zucchini, wash and cut into shreds, sprinkle with a little salt, mix well and let stand for 5 minutes.

6. Beat 3 eggs into the bowl, pour them into the pan and fry them (stir them quickly with chopsticks).

7. The zucchini shreds are dried and placed in another pot.

8. Let the scrambled eggs cool and pour them into a basin.

9. Continue to add a little shrimp skin, a spoonful of oil, a little pepper, and a little salt (the salt was added to the zucchini shreds just now, this time you can put a little less), stir well and set aside.

10. After the dough is made, place it on the chopping board and knead it to remove the air (the dough must be made well, so that the bun will be fluffy and soft).

11. Knead the dough, make it into long strips, cut into small noodles, and roll out the dough.

12. Start making buns.

13. Cover the wrapped buns with plastic wrap, and let them proof for a second time for 20 minutes.

14. When the time is up, put the steamed buns on the basket (in a pot with cold water, steam for 15 minutes after the water is boiled).

15. When the time is up, don't leave the pan immediately, simmer for 5 minutes and then leave the pan to prevent the buns from collapsing.

Tips:
Friends who don’t like vegetarian stuffing can change to meat stuffing. The packaging method is similar. Those who have problems can leave a message to Xiaopu below~