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Steps of making spinach steamed stuffed bun
Spinach is rich in carotene, vitamin C, vitamin K and minerals. Spinach has the functions of enriching blood and moistening dryness, cleaning skin, resisting aging, promoting human metabolism and delaying aging, and is a model student of nutrition in vegetables. Here's how to make spinach buns. Let's learn together:

Introduction of ingredients for spinach steamed stuffed bun

500g of flour, spinach juice130g, 5g of yeast, 600g of pork belly, 400g of spinach, 400g of chives, 6ml of peanut oil, 7g of salt, 3g of ginger, 3ml of soy sauce and 2g of chicken powder.

Steps of making spinach steamed stuffed bun

1. Spinach was washed and juiced, with flour of 250g, spinach juice of 130g and yeast of 2.5g, and kneaded into smooth spinach dough; 250g of flour, 2.5g of yeast and125g of water were kneaded into dough, and the two kinds of dough were covered and allowed to stand, so that they were fermented to twice the original size.

2. Using the dough fermentation time, wash the spinach, peel and slice the pork belly, and wash the leek;

3. Chop pork belly with a meat grinder, cut spinach and chives into sections, and mix them with oil, salt, soy sauce, ginger and chicken powder to make steamed buns;

4. Ferment the spinach dough, exhaust and knead the smooth dough;

5. Roll out the grown spinach skin;

6. Fermentation. Knead the raw dough into long strips and put them on the spinach dough;

7. Roll up the spinach dough, cut it into equal parts and roll it into buns;

8. Add spinach stuffing; Tighten your mouth and knead it into your favorite shape;

9. This is a wrapped steamed stuffed bun;

10, putting the wrapped steamed bread in a steamer, and standing for 15 minutes for the second fermentation;

1 1. Boil the water, put it in a pot, steam for 15- 18 minutes, and turn off the fire for 3 minutes.

skill

1. The steamed stuffed bun skin was delicious when the spinach juice came.

2. The ratio of flour to water is 2: 1, and the water consumption ratio is different at different temperatures;

3. Fermentation is related to flour and temperature, and some fermentation takes a little longer.