Steamed stuffed bun with mushrooms and cabbage, as one of the home-cooked dishes, I believe many people can cook it, but everyone has different tastes. The amount of water added during cooking will also affect the taste of steamed buns. Come and learn to make steamed stuffed buns with mushrooms and cabbage with me.
Mushroom and cabbage steamed stuffed bun 1 mushroom and cabbage steamed stuffed bun material
Flour1500g
Yeast 15g
Water 880 ml
Sugar 15g
Petroleum15g
Baking powder 2g
800g of Chinese cabbage
12 mushroom
1 fans
Five eggs
Proper amount of salt
Proper amount of edible oil
A little chicken essence
Method for making steamed bread with mushroom and cabbage
1, material: flour 1500g yeast 15g baking powder 3g sugar 15g oil 15g water 880ML stuffing: 800g Chinese cabbage, 5 eggs, a handful of vermicelli, fresh mushrooms 12g seasoning.
2, the specific approach: first of all, fans should be soaked in advance, I soaked for about 2 hours, it was soft. Then chop the fresh mushrooms, and then put the oil into the pot to fry the mushrooms. Because mushrooms are easy to come out of water, they should be fried in advance, which will make them taste better. You can add some salt to taste when cooking. When you see the water coming out, stir fry for a while and then take it out to cool for later use.
3. Cut the vermicelli into inches after soaking.
4. Add a little salt to the eggs and break them up, then pour the hot oil into the egg liquid in the hot pot and stir fry quickly with a shovel to make the eggs into small pieces, and then let them cool for later use.
5. Then we began to knead dough. I don't like kneading dough with my hands. I am very tired, so I basically knead the dough with a bread machine. The purpose of this is to make the dough smooth and easy to operate. Put all the flour ingredients together and knead the dough for about 20 minutes.
6. We can treat vegetables when mixing noodles. Today, we will teach you how to keep vegetables green without leaving water. Chop all the Chinese cabbages, then add a proper amount of salt to marinate them, which will kill a lot of water in about 5- 10 minutes, then drain the excess water with gauze, and then add a proper amount of oil to mix well, so that the treated vegetables will be green and will not come out again, remember?
7. Then mix all the fillings well, add the chicken essence and mix well. The ingredients in front are all salted during rough machining, so there is no need to put salt here. If the grip is too light, add salt before making steamed buns, which can further prevent the vegetables from coming out.
8. Let's relax the kneaded dough for 5 minutes, then roll it into long strips directly, cut it into 75 grams of dough, roll it into thick skin with a thin edge in the middle, and wrap it with stuffing.
9. Put it directly into the steamer, cover it and ferment for about 30 minutes. Just look at the elasticity of steamed bread.
10, put the pot in cold water, steam for about 10 minutes after SAIC, and finally turn off the fire and steam for 3 minutes to help shape. You see, all steamed buns are full and don't collapse. As long as it takes 30 minutes, the taste of a fermentation is perfect.
1 1. Open it. The vegetables in it are still green and delicious. The skin of the steamed stuffed bun is soft and does not collapse, and the stuffing inside tastes smooth and delicious. Try it quickly.
Cooking skills of steamed stuffed bun with mushroom and cabbage
Please increase or decrease the amount of water according to the water absorption of your flour. There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!
Mushroom and cabbage bun 2 Mushroom and cabbage bun
Pour the yeast powder into a bowl, and the ratio of yeast powder to flour is about 1: 10. Pour in warm water of about 30 degrees and stir the yeast water.
Spread flour from the middle, pour yeast water into the flour, and knead the flour until the bowl and hands are free of flour.
Ferment the dough at about 30 degrees for 30 minutes. If the temperature is not enough, the fermentation time can be extended.
When the dough is fermented, stuffing can be prepared, Chinese cabbage and mushrooms can be chopped, and pork can be minced or chopped into sauce with a meat grinder.
Stir-fry the mushrooms until fragrant, and stir-fry the meat together. Finally, add Chinese cabbage, add a little water, soy sauce and a spoonful of sand tea sauce, and turn off the heat when the water is dry.
Rub the fermented dough into strips, then cut it into small pieces of similar size, and you can start making steamed buns.
Steamed buns will look good in the passbook. After boiling water in the steamer, put steamed bread on it and steam 15-20 minutes.