How to make 12 buns (stuffed with radish and vermicelli)

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  1.Plain flour, yeast, water, mix together, soft until smooth Place the dough in a clean bowl and cover with plastic wrap to ferment.

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  2.While the dough is fermenting, let’s prepare the filling part.First, we cut the radish into thin strips, soak it in boiling water to remove the smell, take it out and drain it.

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  3. Soak the dried powder in hot water, boil it, and drain it.Pour in cold water to drain, chop into pieces and set aside.

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  4.Put vegetable oil in the pot.When the oil temperature comes up, add the ginger.Turn on low heat, add radish vermicelli, oyster sauce, black pepper, salt, and stir-fry.The radish filling is ready.

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  5.At this time, the dough has fermented until doubled in size.

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  6. Take out the dough and soften it for a few times, then roll it into a stick.

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  7. Divide the pieces equally into the sizes you want.

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  8.Take an extruder and flatten it.

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  9. Use a rolling pin to roll it into a disc with thin edges.The thick one in the middle.

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  10.Put the rolled dough on the palm of your hand and place it Add stuffing.

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  11.Use the other hand to fold the fold.

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  12. Do it in sequence.

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  13. Another problem is to use a clean pot lid Wrap it in gauze so that water vapor does not fall on the buns.

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  14.Put the buns into the steamer and separate the buns.distance and let it rise in warm water for about twenty minutes.

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  15. Steam for about 15 minutes, simmer for 5 minutes before boiling again build.

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  16. Place one by one on the cooling rack to cool.

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  17.Made leaf buns

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  18.The filling is very delicious

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  19.The leaf buns have just come out of the pot, they are plump and soft.