Flour (300g)

Spinach (200g)

Corn (70g)

Mushrooms (moderate amount)

Eggs (1)

Shrimp (5 pieces)

White radish (half)

condiments

Yeast (0.3g)

kitchenware

steamboat

classify

Summer recipes, snacks, winter recipes, autumn recipes, original flavor, steamed for 20 minutes, ordinary difficulty.

I have been making steamed bread before, and I bought self-raising flour. Actually, I prefer buying flour. Medium gluten flour, it is estimated that it will be better.

Yeast is available in the supermarket. I bought a pack of 1.5, which can be used for a long time.

Before use, soak in warm water (30-35℃, put your hands in it to keep warm) 10 minute, and let it ferment first.

Don't use too much warm water, just cover the water with yeast.

Beat the sugar on the eggs and add some water. Water should also be appropriate, depending on the amount of flour. Don't waste too much because there is still water in the yeast.

Mix dough: put yeast water and eggs into flour, keep cooking with chopsticks, and put some water on the side. When it's almost done, knead the noodles by hand until the surface of the noodles is complete and the hands and plates are clean. Knead for 5-8 minutes.

Then cover it with plastic wrap and let it ferment. You can put it in a warm pot in winter.

The material has already started! Soak the shrimp first, put it aside, take it out when it is soft, and cut it into small pieces.

Shrimp can be soaked for a long time in advance.

After washing the mushrooms, dry them slightly and dice them. Wash the corn and put it aside directly.

Cut the spinach into small pieces. You can cook the food with hot water a little first, and you need to refuel. The time should be short, about 30 seconds. You can also burn it raw.

The picture is mixed with shrimp!

Radish slices, used to pad buns, not stick to the bottom of the pot!

You can also use drawer cloth or other vegetables instead.

In order not to let the stuffing out of the water, leave it alone.

After an hour, the face became very big, twice as big as before, and the inside was honeycomb.

It means ok! Take it out, use some force, rub it repeatedly, and squeeze out the air.

When you knead it into a smooth dough again, you can divide it into small portions!

Next step: since I didn't shoot it, I'll elaborate. After kneading the dough, put it aside and cover it with a wet cloth or plastic wrap.

Mix all the fillings, add some sesame oil, salt, pepper and soy sauce, and mix well.

You will smell the fragrance! Don't mix the stuffing too early, it will be difficult to get it out of the water.

Because I am the only one, there are no photos of the bag-making process.

1. No matter the size of the steamed stuffed bun, the skin should be thick in the middle and thin around. But! Never make it too thick!

This is my first time to make steamed buns, but I don't know how to make shapes on them. But you just need to hold the leather in your left hand, put the stuffing in your right hand, and then slowly turn it with your thumb, forefinger and middle finger to wrap the edge; Gently press the squeezed stuffing in with the thumb of your left hand.

Put the radish slices down!

After a lap, you will be surprised to find that the steamed stuffed bun has been formed. I am very happy, practice makes true knowledge!

I succeeded the first time, you must be fine! Dare to try.

1. drain the water in the steamer first to avoid confusion in the future.

2. Put the finished products down and arrange them neatly, leaving gaps.

3. Steam in cold water 15-20 minutes!

4. At that time, the pot was not boiled and steamed for 5 minutes. In order to prevent the steamed stuffed bun skin from shrinking when it is cold.