Chinese Food
Steamed bun (with radish, agaric, vermicelli and egg stuffing)
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I'm tired of steamed bread. I mix a stuffing with the ingredients of my family. Steamed bun. I get up in the morning and heat it up. I drink it with a bowl of porridge (or porridge with grains, or soy milk). It's very simple and quick. I don't need to stir fry or get up early. It's nutritious. (fillings can be prepared at will according to the ingredients at home. I'm all prepared at will. There's no need to follow the book.
Cooking ingredients
Cooking Steps
Step1:Mix the flour and yeast in a bowl. Stir with chopsticks while pouring the water to make flour without dry powder. Mix with hands to make a smooth dough. Put the warm water in the pot and cover it for fermentation (it's cold now. Use the temperature and humidity in the pot to help fermentation).
Step2:Mix the stuffing while fermenting. Soak the autumn fungus.
Step3:Rub the carrot and cut it short. Cut the strips of powder that have been soaked, cut the agaric that has been soaked, and cut the onion and ginger. Beat the eggs in a bowl, add a little water and salt, stir well. Heat the wok and pour peanut oil into it. Pour in the egg liquid and fry with chopsticks into pieces. Pour in the chopped green onion and ginger and carrot shreds and stir well. Turn off the fire. Pour in the shredded vermicelli, shredded agaric, thirteen spices, salt, chili oil (not allowed) and sesame oil for cold standby.
Step4:It's twice as big as one hair. It doesn't sink or retract if it's stuck with powder. It's even if it's pulled apart. It's ready to ferment.
Step5:Put the kneading pad or chopping board and start to pound with your fist. Knead and fold with your palm heel. Repeat this action to exhaust the dough until the dough is smooth (sprinkle a little dry powder to prevent sticking).
Step6:Rub the long part.
Step7:Knead and smooth respectively (directly steaming is round bread).
Step8:Take the dough and roll it into thin and medium thick dough.
Step9:Put in the stuffing (plain stuffing powder. Put in a raw egg in the stuffing and mix it into a ball. Wrap it well).
Step10:Hand in hand in turn.
Step11:Ugly bun.
Step12:Pack all the buns in turn. (it's not on the pleats that the steamed buns are delicious. That's my word. Hehe.
Step13:Add warm water to the steamer. Put the steamed bun on the steamer with cornhusk (or cotton cloth, oil paper, etc.) on it. The cover will wake up for about 15 minutes. It is obvious that the green body is bigger. It is lighter. Start the fire. Turn the fire on and steam it in the middle of the fire for 18 minutes, turn off the fire. Stew it for 5 minutes and take out the cover (the temperature difference between the inside and outside of the cold pan is large. You can use chopsticks to run off the air and then lift the cover to prevent the steamed bun from contracting when it is cold. Chopsticks are not needed in hot weather.
Step14:Finished product.
Step15:Finished product.
Step16:Get up in the morning and heat up the steamed buns. Match with a bowl of red jujube pumpkin cornmeal porridge. It's not cold this morning.
Cooking tips:Baozi dough is generally softer than steamed bread dough. It's about flour 100 water 55 yeast 1 (flour water absorption is different and flexible). Soft point and hard point are OK. If there is no kitchen scale, you can measure flour and water in a bowl. Measure according to the proportion of one bowl of water and two bowls of flour. The 10g yeast bought in the supermarket can be used three times. Many factors, such as the quantity of yeast and room temperature, determine the fermentation time. There are skills in making delicious dishes.
