Vegetarian pork belly 150g

Bean curd 1 yuan

A spoonful of bean curd soup

Take a spoonful of soy sauce.

Take a spoonful of soy sauce.

Proper amount of sugar

Two spoonfuls of honey

Proper amount of salt

Low gluten powder according to the steps

How to make vegetarian barbecued pork buns? 1. Flour bulking is divided into three steps: 35g of low-gluten flour, dry yeast 1g, and 70g of warm water for sieving. Cover with plastic wrap and insert holes in the plastic wrap. I was in Beijing, and there was no floor heating at home, so I put a basin next to the heater and left it for one night, and the next day and one night. The next night, the flour has become honeycomb, and the second step begins: sieve 28 grams of low-gluten flour, mix 30 ml of warm water into batter, cover it with a film, and leave it. The third night: the noodles are honeycomb again, and 32 grams of low-gluten flour, 8 grams of rice starch, 20 grams of sugar and 3 grams of corn oil are sifted in. After stirring, put it into a warm steamer and turn off the fire for fermentation. When the dough is twice as big, take it out and sift in 65g low-gluten flour, 3g baking powder, 0.5g baking powder, sugar 10g, 6g corn oil and 6g white vinegar. Mix evenly into dough. Don't rub too much. The final dough can be divided into 13 small doughs, that is, about 22g each.

2. Mix the stuffing when the noodles are fermented, such as mixing all the materials in the ingredient list. I don't like to use the concept of a spoonful and the right amount, but I use it here because there is really no limit, and the taste increases or decreases according to my own taste.

Finally, wrap the steamed stuffed bun, don't seal your mouth too tightly, otherwise it will be difficult to open your mouth. After the hot pot is boiled, add the steamed buns. It's time to wait for SAIC, and then turn to medium fire. 12 minutes. Turn off the fire and take it out.

The practice of vegetarian barbecued pork buns uses 500 grams of medium-gluten flour.

300 grams of Shago

3 teaspoons of Baisha soup

White oil 12g

Instant yeast 6g

Barbecued pork 450g

Zhai oyster sauce, yellow sugar, black soy sauce, personal soy sauce.

Step by step: First, cut all the stuffing into dices, add seasoning and stir-fry until cooked. Spare. .

Mix all the foreskin materials in a large bowl and pour in 1. 5 cups of water, knead by hand until smooth and soft. (It can also be stirred by machine)

Divide the dough into 25-30 portions (according to the size you like), wrap it in fried stuffing and put it away.

Steam in a steamer 15 minutes. Eat while it's hot! !