Marinate shredded radish with salt for 5 minutes, squeeze out water, dice gluten, press garlic and ginger into mud, and cut shallots into chopped green onions. Put oil in a hot pan, add garlic and ginger hot sauce, and stir-fry red oil over low heat. Pour in the processed shredded radish and stir fry until the water is basically dry. Add gluten, stir-fry shrimp skin, pour delicious soy sauce, add salt and stir-fry evenly, and put the fried shredded radish stuffing into a large bowl to cool.
500 grams of medium gluten flour, 5 grams of yeast and 250 grams of water are put into the The Mixing Bowl of the chef's machine and kneaded for 5 minutes. Rub the palm of your hand hard and rub it several times to make the dough as smooth and delicate as possible. Take out the dough and knead it a few times. It is round and long. Divide into 40 grams, cover with safety film or fresh-keeping bag to prevent air drying, add chopped green onion into the cold radish stuffing and mix well.
Squeeze a dough and roll it into a dough with a thick middle and a thin edge. Spread the dough in the palm of your left hand, put in the stuffing, press the stuffing with your left thumb, push the dough clockwise with your index finger and right hand, and gather the edge of the dough counterclockwise with your right thumb and index finger. The wrapped steamed bread keeps about 1 hour, which is obviously bigger. Gently press it with your fingers, it feels soft and bounces smoothly, indicating that fermentation is suitable. Steam in a boiling pot for 15 minutes, turn off the fire and stew for 2 minutes, and take out.
2, radish stuffed buns practice 2: radish, soup stock, flour, salt, sugar, pepper, ginger, onion, pepper oil, yeast powder. Chop the pork into meat stuffing, add the fried pepper oil, stir-fry the soy sauce and pour it into the meat stuffing. Add all seasonings and stir to taste.
Insert the radish into filaments, add it into the meat and mix well. Add yeast powder to flour, stir with warm water, roll into small portions, add stuffing, stir for about 20 minutes, steam in cold water, turn off the heat after boiling 15 minutes, and take out after 3 minutes.
3. Radish vermicelli stuffed bun: carrot: half a slice, green radish: half a slice, fine vermicelli: half a catty, thirteen spices: 2g, pepper noodles: 2g, oyster sauce: a little, soy sauce: a little, sesame oil: 10g, salt: right amount, tasty. Blanch carrots, turnips and carrots with coarse silk for 2 minutes, and blanch fine vermicelli with boiling water for 10 minutes, then take out vermicelli, chop it up, add salt, monosodium glutamate, oyster sauce, soy sauce, thirteen spices, pepper noodles and sesame oil, and mix well.
750g flour is kneaded into a soft dough by a chef's machine, covered with plastic wrap, fermented to twice the size, taken out and exhausted, kneaded for a while, and then relaxed for 10 minute, and the stuffing is prepared and unpacked. Knead the exhausted noodles into long strips and cut them into balls with a knife. Stand up all the ingredients, flatten them by hand, roll them out, wrap them and put them on the steamer, brush them with oil, put them in the pot for the second time, ferment for 20 minutes, and steam for 15 minutes.