Mushroom and vegetable buns

2024-06-21 16:07:34  Views 2 Comments 0

Ingredients

Green vegetables ( 300 grams )
Soaked shiitake mushrooms ( 100g )
Salt ( 3g )
Five-spice powder ( 3g )
Chicken essence ( a little )
Oyster sauce ( 10g )
Peanut oil ( 5 ​​grams )
Leaven the bread crust 1 ( as follows )
Four ( 300g )
Yeast ( 3g )
White sugar ( 5 ​​grams )
Salt ( 3 grams )
Water ( 170 grams )
Scallions ( 2 sticks )
Dry flour ( appropriate amount )

How to make steamed buns with mushrooms and vegetables

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    1.First knead the dough: flour, yeast, water, sugar, salt p>

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    2.Pour everything into the basin and knead it into a smooth dough

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    3. Let the dough rise until doubled in size and prepare the filling ingredients: mushrooms and green vegetables

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    4.The soaked mushrooms are 100 grams, chopped and set aside

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    5. Blanch the vegetables and blanch them slightly to deform them, but they do not need to be cooked

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    6.Control the water and chop it into pieces and serve it with the mushrooms

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    7. Add chopped green onion

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    8.Put in salt, five-spice powder and chicken essence

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    9.More oyster sauce

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    10.Peanut oil

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    11.Stir well and set aside

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    12. Let the dough rise until doubled in size

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    13.Tear open and the inside is honeycomb-shaped

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    14.Knead the dough to release air

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    15. Roll into strips and cut into even sizes The recipe

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    16. Then roll it into a bun skin and use dry flour at any time

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    17.Add green vegetables and mushroom filling

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    18.Made into steamed buns

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    19.All Make it well

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    20.Move into steamer

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    21.The fermentation function of the steamer is turned on, and the second proofing is 10 minutes

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    22.Steam oven at 100 degrees, steam for 10 minutes and simmer for 3 minutes.

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    23.Time to bake

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    24.Finished Picture

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    25.Break it and take a bite

Tips

Fresh shiitake mushrooms do not have as strong a flavor as dried shiitake mushrooms.I like to use dried shiitake mushrooms for steamed bun noodles.Slightly softer than steamed bun dough.The second steaming time is for reference only.It mainly depends on whether the dough becomes light and airy, so that the steamed buns will be white and soft.

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