Teach you 3 tips to easily make soft, glutinous and sweet mushroom and vegetable bags that won't shrink!

In the past, at work, in order to get more sleep, I often spent money outside to buy breakfast to fill my stomach. There are many kinds of miscellaneous grains pancakes, egg cakes, steamed bread, tea eggs, black rice porridge, etc ... and my favorite is all kinds of steamed buns in the steamed bun shop, because I don't like minced meat very much, so I will love steamed buns with vegetarian stuffing, especially mushroom dishes.

As an out-and-out foodie, besides eating, he naturally wants to learn to cook. At first, he didn't master the method. Not only did the dishes turn black and yellow, which affected his appetite, but the steamed stuffed bun skin was also very hard, and he couldn't eat the softness of the hot steamed buns freshly baked in the steamed bun shop outside.

However, repeated failures not only did not discourage me, but also made me more motivated to do well. I study recipes online, consult pastry chefs and improve recipes according to tastes. Finally, it was worth it. I made a soft, waxy and sweet mushroom and vegetable bag.

Golden lard residue added to the stuffing of green vegetables has a special taste. Moreover, the steamed stuffed bun made in this way is thin, soft, tender and delicious, with endless aftertaste. It's a love-hate relationship A pot of steamed bread was baked, and the whole family scrambled to eat it.

Composition:

① Dough: 800g medium gluten flour, 450ml warm water, yeast 10g, baking powder 10g, and proper amount of sugar.

② Filling: 3 kg of green vegetables, appropriate amount of dried mushrooms, appropriate amount of lard residue, appropriate amount of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil and appropriate amount of water.

Exercise:

1. Soak mushrooms in clear water in advance, remove pedicels and cut into diced mushrooms.

2. Fry the lard residue in advance, remove and drain the oil for later use.

3. Prepare a pot, sift the medium-gluten flour (this operation is not needed for newly bought flour), sprinkle with yeast, baking powder and sugar at one time, and mix well.

4. Pour 150 ml warm water, stir the flour mixture into snowflake flakes, then pour the remaining 300 ml warm water, stir evenly, and knead the dough until the surface is smooth and free of particles.

5. Cover the dough with a layer of wet gauze, or cover a basin, which will be twice as big after waking up.

6. During the awakening period, remove the roots and yellow leaves from the vegetables, boil water in the pot, add a little salt, blanch the vegetables for 5- 10 second after the water boils, take them out and soak them in clear water to cool down, then take them out and drain them, and cut them into minced vegetables.

7, hot oil from the pot, put a little more oil, until the oil temperature is 70% to 80% hot, add diced mushrooms and lard residue to stir fry, sprinkle with appropriate amount of salt, sugar and chicken essence, stir fry evenly, pour in water starch to thicken, and let cool.

8. After the diced mushrooms and lard residue are cooled, add the minced vegetables, drizzle with sesame oil and stir evenly to complete the filling.

9. Knead into dough, divided into doses, each dose is about 40 grams; The filling is controlled at about 30 grams per serving.

10, roll the medicine into thin skin with a rolling pin, wrap the stuffing, close the steamed bread (there are many ways to close it, according to your preference), put it in a steamer, and wake it up at room temperature for 30 minutes.

1 1, boil the water, put it in a steamer after boiling, steam for 10- 12 minutes, and turn off the fire for 3-5 minutes.

Xiaoyi's secret:

1. If you have a cooking machine at home, you can use it to wake up noodles and free your hands.

2, vegetables must be blanched, so as to ensure that vegetables do not change color and turn yellow.

3. When rolling the dough with a rolling pin, pay attention to that the dough is as round as possible, with thick middle and thin edges.

Remember to wake up twice before steaming steamed bread. Be sure to wait for the water to boil before steaming, so that the steamed buns are particularly soft and waxy.

4. In order to prevent the steamed stuffed bun from retracting, remember to stew for 3-5 minutes before opening the lid after turning off the fire.