Steamed buns stuffed with dried radish and vegetables

2024-07-01 05:13:40  Views 3 Comments 0

Health benefits

White sugar: low protein

Ingredients

Four ( 500g )
Yeast ( 3g )
Water ( 300 grams )
White sugar ( 20 grams )

How to make steamed buns stuffed with dried radish and vegetables

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    1. Add 20 grams of white sugar and 3 grams of Angel yeast to 300 grams of warm water.

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    2. After the yeast is completely melted, add 500 grams of flour.

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    3. Use chopsticks to stir the flour into cotton wool, knead it with your hands, and transfer it to the chopping board Knead until smooth.

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    4.Put it back into the basin, cover it with a fresh-keeping bag, and place it in a warm place.2 times the size (in winter, you can put hot water in the pressure cooker, put a rack on it, put the basin in and cover it).

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    5. Soak dried radish for a day in advance, chop it finely, and chop the garlic.

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    6. Cut the tofu into small cubes and mince the meat.

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    7. Heat the oil pan and fry the tofu until golden brown.

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    8.Put the tofu aside, add garlic and stir-fry until fragrant, add minced meat and stir-fry until it changes color..

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    9.Add appropriate amount of salt, a little light soy sauce, appropriate amount of sugar, stir well and remove from the pan.

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    10. Grease the steaming tray with oil.

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    11. Take out the risen dough, sprinkle some dry flour on the cutting board, and spread the dough Knead out the air in it and cut it with a knife until there are no holes.

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    12. Knead the dough evenly, roll it into long strips, and cut it into even balls.Take a dose and flatten it with your hands.

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    13.Use a rolling pin to roll the bun into a thick middle with thin edges, and hold the bun skin with your left hand , put the stuffing in, pinch a pleat with your right hand, then pleat it back counterclockwise, and finally close the mouth.

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    14. Place on a greased steaming tray, pour cold water into the pot and let it sit for 15 About minutes (the specific time depends on the temperature, and you can turn on the steam when the buns become noticeably fatter).

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    15. After the fire is boiled, steam for 10 minutes, turn off the heat and wait for 3 to 5 minutes Turn the pot back on (to prevent the buns from shrinking when the temperature drops suddenly).

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    16. The pine bark filling is fragrant and tastes very good!

Tips

Add a little sugar when making dough to make it rise faster.

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