Preparation materials: self-raising flour 500g, water 250g, 4 eggs, 5 mushrooms, proper amount of vermicelli, salt and leek.

1. Prepare the dough and directly stir the dough with 250g of water until smooth.

2. Put the mixed noodles in a warm place until the noodles are twice as big as the original ones. If you press your finger, you won't get up.

3. Chop the leek.

4, fungus cut foam.

5. Put the chopped leeks, fungus and eggs into the container.

6. Add seasoning and vermicelli, add appropriate amount of salt (you can also put thirteen incense, or steamed stuffed bun seasoning package, etc. ) and stir well.

7, wake up a good face, roll the film (see your size).

8. Put the skin in one hand, put a proper amount of stuffing, and wrap it in one direction with the other hand.

9. Put the wrapped steamed buns in the drawer for 5-8 minutes (secondary fermentation).

10, steam on the pot (steam with cold water), steam on high fire 15-20 minutes, and do not lift the lid in the middle, otherwise the steamed water drops will not rise on the steamed buns.

1 1, finished product drawing.

Selection skills:

The color of flour will directly affect the color of bread. The closer the wheat grains are, the whiter the flour is and the better the quality of the flour is. So the quality of flour can be seen from its color.

High-gluten flour: dark in color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.

Low gluten powder: white in color, easy to form balls by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.