1, radish stuffed buns: 500 grams of gluten flour, 5 grams of dry yeast, 250 grams of water, 750 grams of white radish, 120 grams of gluten, 10 grams of shrimp, 1 small green onion, 30 grams of chili sauce, 1 small green onion, 5 cloves of garlic, 1 piece of ginger, 8 grams of salt, 10 ml of soy sauce. prepare the ingredients, radish washed and peeled, shrimp soaked for 5 minutes to control the dry water, wash the green onion. Radish wipe silk knife into a small section.
Marinate the radish with salt for 5 minutes, squeeze out the water, cut the gluten into cubes, crush the garlic and ginger, and cut the scallions into chopped green onions. Heat the oil in a hot pan, add the garlic-ginger chili sauce, and stir-fry the red oil over low heat. Pour in the shredded radish, stir fry until the water is basically dry. Add gluten, shrimp and stir-fry, pour in the flavorful fresh soy sauce, add salt and stir-fry evenly, stir-fry shredded radish filling into a large bowl, and leave to cool.
Put 500 grams of flour, 5 grams of yeast, and 250 grams of water into the mixing bowl of a chef's machine and knead the dough on speed 2 for 5 minutes. Knead the dough as hard as you can at the base of your hands, and knead as much as you can to make the dough as smooth and delicate as possible. Remove the dough and knead a few more times by hand, round it out and roll it into a long strip. Divide the dough into equal portions of about 40g, cover with plastic wrap or plastic bag to prevent drying out. Add chopped green onion to the cooled shredded radish filling and mix well.
Flatten one dough ball and roll it out to form a sheet with a thick center and thin edges. The left palm of the dough is spread out and filled with the filling, the left thumb presses the filling inward, the index finger pushes the dough in a clockwise direction with the right hand, and the right thumb and index finger pulls the edge of the dough in a counterclockwise direction to make a small pleat. Packed buns placed to rise for about 1 hour, the buns significantly larger, gently pressed down with a finger, feel soft and rebound flat, indicating that the fermentation is appropriate, the pot of boiling water on medium heat steaming for 15 minutes, turn off the heat and simmer for 2 minutes, out of the pot.
2, radish stuffed buns practice 2: large radish, old soup, flour, salt, sugar, pepper, ginger, green onion, pepper oil, yeast. Pork chopped into a meat filling, add freshly fried pepper oil, soy sauce fried and poured into the meat filling, add all the seasonings and stir to taste.
Daikon radish inserted into thin julienne, add to the meat mixture and mix well. Flour add yeast, with warm water and dough to rise well, divided into small portions rolled into a skin wrapped with filling, and then wake up for about twenty minutes, cool water on the steamer, water boiling steam for fifteen minutes off the fire, three minutes after the lid out of the pot.
3, radish fan stuffing vegetarian buns: carrot: half, carrot: half, carrot: half, fine vermicelli: half a catty, thirteen spices: 2 grams, pepper: 2 grams, oyster sauce: a little, soy sauce: a little, soy sauce: a little, sesame oil: 10 grams, salt: moderately, monosodium glutamate: 2 grams, cooked oil: 6 tablespoons. carrots, carrots, carrots, insert the thick wire blanching 2 minutes each, fine vermicelli with boiling water, vermicelli 10 minutes after the fish out and chopped, add salt, monosodium glutamate, oyster sauce, soy sauce, dark soy sauce, thirteen spices, pepper, sesame oil, mix well.
750 grams of flour, with a chef's machine and the dough, and into a soft dough, covered with plastic wrap, fermentation to 2 times the size, well out of the exhaust, knead for a while, and then relax for ten minutes, the dough ready, open the package. Knead the dough into long strips and cut into dosages with a knife. Stand up each dose, and then flatten it with your hands, roll it out, wrap it up and arrange it on the steaming grid, brush the top of the steaming grid with oil and put it in the pot for the second time to rise, ferment for 20 minutes, and then steam it for 15 minutes over high heat.