Chinese Food
Black wheat bag with cowpea and soy sauce
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Soy sauce flavored cowpea and rye bun. Because some rye flour is added during flour mixing, it is different from ordinary white flour bun. The color is brown. Rye bran is also clearly visible. It's the only way to upgrade nutrition. Although it's all vegetable steamed bun, it's not inferior to meat bun at all. It's soft and elastic. The filling is juicy and crisp. It also has a strong flavor of soy sauce. It's very delicious. The steamed buns made by ourselves are clean and sanitary. They are made of real materials and solid materials. They don't put any chemical additives such as baking powder. The more you eat, the more fragrant they will be~-
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredient
Step2:Pour yeast, water, salt, rye flour and flour into the barrel. Start and flou
Step3:Take advantage of the mixing time to deal with the stuffing of steamed buns - remove the two ends of cowpeas and clean them. Use a knife to cut them into small pieces. Try to cut them into small pieces. They are delicious but not minced
Step4:After the carrot is washed, slice and shred it first, then cut it into small pieces. No need to chop it
Step5:Heat the wok and pour in the cooking oil. Add cowpeas and carrots. Stir and change color. Add 2 tbsp of sweet sauce and a little cooking wine. Stir well over medium and low heat
Step6:If you don't think it's salty enough, add a little salt and stir fry it well; take it out and let it cool
Step7:At this time, the dough is kneaded. Cover with fresh-keeping film to keep moisture. Close the cover of the bread machine and unplug the power supply. Ferment naturally at room temperature. Start fermentation procedure for cold weathe
Step8:It's OK to ferment to twice the original size. At this time, you can smell light wine
Step9:Sprinkle some dry flour on the chopping board and take out the dough. Knead it repeatedly until it is smooth, then rub it into long strips and cut it into even sized dosage forms. There are not too many pores on each dosage form
Step10:Take a small dosage and roll it with a rolling pin to form a round skin with a thick middle and a thin periphery. The thickness of the bag is even and the bottom is not easy to break or leak
Step11:Put on the cold cowpea stuffing. Put more delicious stuffing. The shape the bun like
Step12:Wrap in your favorite shap
Step13:Add cold water to the steamer, brush the grate with oil, put on the steamed bun and embryo, cover the pot and don't open fire. Let's go for another 15-20 minutes
Step14:When the volume of the bun is obviously larger, press it gently with your fingers. It will not rebound obviously. Or pick up a bun and feel it floating on your hand. It means that your hair is OK
Step15:Steamed buns need cold water on the pot. Start timing after steaming. Plain buns can be used for 12 to 15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid. The stuffing has been fried, so it's steamed for 12 minute
Step16:Here comes the soft and full bu
Step17:No matter. Eat one while it's hot. It's really delicious
Cooking tips:1. Add salt to increase the bottom taste and flour gluten. Just like making bread. The hot weather can also inhibit the yeast fermentation speed; of course, it can not be added. 2. Flour brand is different. Water absorption is also different. 10 grams of water can be reserved to increase or decrease according to the situation; because the protein elasticity of rye flour is poor, water absorption is less. So the water amount should be slightly less. 3. Steamed buns need cold water. Start timing after steaming. According to the size of big buns, steamed buns are about 15-20 minutes. Steamed buns are about 12-15 minutes. 4. Don't open the steamed bun quickly. It needs to be stewed for 3-5 minutes to let the temperature drop a little and then open it. In this way, all the steamed buns will be full and won't collapse. There are skills in making delicious dishes.
