Chinese Food
Carrot and vermicelli bun
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Every day when I go to work, I sometimes pass by a baozi shop outside the community. The business is very hot. There are long lines outside the shop. There are also intermittent takeout workers carrying large bags and small bags I've been in love for many times. It's better to bear watching the long team and rushing in time It's hard to do anything without a heart to eat. For a while, I ran around the sidewalk outside the community in the morning. After running, I hurried to buy steamed buns. There were not so many people in the line at that time. When I took them back to breakfast, I heated them to match a small porridge. In fact, I want to taste it after I buy it. How delicious it is. See if I can carve it again. After that, I will save the line. I can eat enough at a time My favorite is his family's Vegetarian buns. I have also carved several kinds of stuffed buns of his family. There are kelp tofu (a little spicy), mushroom and rape, minced meat, spicy snow vegetables, and today's carrot and vermicelli bun Types of baozi
Cooking ingredients
Cooking Steps
Step1:Pour dry yeast into warm water (be sure to warm it. Don't scald it. Don't scald it if it's too cold). Let it stand for about 5 minutes (this is to make yeast more fully melt in water. Add flour and knead it into dough to make it more conducive to fermentation).
Step2:Slowly pour the yeast water into the flour. Use chopsticks to constantly stir it into floccules. Leave a few grams of water out. Don't pour it all out. The water absorption of flour is different. Add water according to the final hardness.
Step3:Knead it into a smooth dough. Cover it with plastic wrap and put it in a warm place. In spring and summer, it can be fermented in an hour and a half to two hours.
Step4:Take out the cold water after the fans' hair is soaked in boiling water. Drain the water and cut into small sections. Peel the carrots and cut them into fine threads. Cut the agaric hair into pieces. Cut the shallots into pieces. Cut the ginger into pieces.
Step5:Add pepper noodles, sesame oil, salt and vegetable oil and stir well to taste.
Step6:The dough is fermented to twice its size. Tearing the tissue inside is called dense honeycomb.
Step7:Take out the dough, knead out the gas inside, knead into long strips, and cut into circles of the same size as possible.
Step8:Roll out the round skin. The middle is thick and the periphery is thin. Install the filling, as shown in the figure. It is after pinching the fingers, then pinching.
Step9:Make a fold on the right of the index finger. Make a fold on the left of the thumb. When you are about to make it to the end in turn, just rub a small tail with the index finger and the thumb.
Step10:Knead and leave the space for 20 minutes or so for secondary fermentation (if it's cold, the time will be extended appropriately).
Step11:Put the steamed buns on the cold water pot. Put them in order. Leave a gap in the middle. After the water is boiled, put it on the medium heat for about 20 minutes (adjust it according to the size and quantity of the buns and the time).
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. I do a lot at a time. I can eat several meals. If I don't have enough, I can cut it in half. 2. The water absorption of each flour is different. Add water according to the actual situation of dough hardness and softness. There are skills in making delicious dishes.
