Xinliang Chinese Pastry Noodles——moss Vegetable Buns
1.
A bag of flour.
2.
Pour the flour into the basin.
3.
The yeast is diluted with water and added to the flour to neutralize it into a dough. Cover with plastic wrap and leave to ferment in a warm place for about 2 to 3 hours to form a honeycomb.
4.
Stir the meat with soy sauce, salt and chicken essence.
5.
Add peanut oil.
6.
Wash the moss.
7.
Boil water in a pot and warm the moss slightly.
8.
It's too cold when caught in cold water.
9.
Drain the water and chop finely with a knife.
10.
Pinch the moisture and put it in the mixed meat.
11.
Stir evenly, and the stuffed buns will be ready.
12.
Take out the dough, knead it well, pull it into a small potion, and roll it into a skin.
13.
Put the filling on the crust.
14.
Knead it along the way, and the buns are wrapped. Place them in a warm place and ferment for about 30 minutes for the second time.
15.
Put water in the pot, grease the grates, and put the buns on the grates.
16.
After boiling, steam on high heat for 20 minutes.
17.
Soft big buns. . .
Tips:
1. The fermentation time of flour depends on the indoor temperature. Low temperature means longer time and higher temperature means shorter time. However, the dough must be in a honeycomb shape so that the steamed buns will not be dead.
2. The softness and hardness of the steamed bun skin depends on the secondary fermentation. The second fermentation usually takes about 30 minutes, and the bun skin will be soft and soft.
