Ingredients
Flour ( 500 grams ) | Yeast powder ( 6 grams ) |
Beijing Cabbage ( 1 piece ) | Carrot ( Half ) |
Shiitake mushrooms ( 2 pcs ) | White sesame seeds ( 15g ) |
Chives ( 1 root ) | Spicy tofu slices ( appropriate amount ) |
Sesame oil ( 2 spoons ) | Light soy sauce ( 2 spoons ) |
Thirteen Incense ( 1 spoon ) | Salt ( 1 spoon ) |
Oil ( appropriate amount ) |
How to make Beijing-style steamed buns
1.Take a basin and pour in flour and yeast powder, add warm water slowly and stir with chopsticks~
2.Use chopsticks to stir into cotton wool~
3. Knead into a smooth dough and cover with plastic wrap Let rise until doubled in size~
4. Wash and shred the Beijing Bao and set aside~
5. Prepare other auxiliary materials~
6. Heat oil in a pan, fry the fillings and let it cool~
7.The dough has fermented~
8.Stuffing After cooling, add salt, light soy sauce, thirteen spices, and sesame oil, stir evenly, and serve~
9.Take out the dough and knead it for a while, then cut it into pieces~
10. Roll out the four sides thinly in the middle Thick, scoop a spoonful of filling in the middle, and shape it into a bun shape with your hands~
11.In turn Let the wrapped vegetable buns rest for another 15 minutes~
12.Pour appropriate amount of water into the pot and steam Place a disposable bun mat on the drawer, put the buns in one by one, cover the pot, and steam for 20 minutes in water for 5 minutes~
13. The buns are steamed.Tear one open and see that the fillings inside are all juicey.They are so delicious
14.Another picture of the finished product!
Tips
The reason why the filling needs to be cooled before adding salt before wrapping is because it can be controlled without leaving any juice~~
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
