Preparation materials: 150g sweet potato vermicelli and 4 pieces of dried bean curd? 250g leek, 20g shrimp skin and 50g peanut oil. 300g medium gluten flour, salt, chicken essence 1g, onion, pepper powder 3g, yeast 3g, clear water 165g (for flour).
Production steps:
1. First pour the weighed flour and yeast into the bread bucket, then add the weighed clear water, start the dough mixing program of Dongling bread machine, and start the dough mixing.
2. After the dough is rounded by hand, put it into the bread bucket again and start to wake up.
3. Mix the stuffing when the noodles are fermented.
4. At this time, the dough will be proofed, and the structure of the proofed dough is so honeycomb.
5. After the proofed dough is drained and kneaded evenly, it is kneaded into long strips by hand, and then cut into agents of the same size with a knife.
6. After flattening, roll it into a round thin dough with a rolling pin.
7. Put a proper amount of stuffing in the rolled dough.
8. Just wrap the dough tightly around it and don't expose the stuffing.
9. After wrapping all the buns in turn.
10, add a proper amount of water to the steamer, put it into the steamer, wrap the buns and put corn leaves under them.
1 1. Cover the pot and make a second serving. When you see that the steamed bread is 1 times larger than the original one, continue steaming on medium heat for 10 minutes, and then turn off the fire and stew for 4 minutes.
12, finished product drawing.