Baozi is one of the most popular staple foods, but it is not that easy to steam white and fat buns. What is the secret? Look down with me.

Ingredients for 4 people

600 grams of flour

250 ??grams of leeks

Accessories

15 black fungus grams

3 eggs

10 grams of dried shrimps

1 small handful of vermicelli (dried)

50 grams of peanut oil

1 tablespoon sesame oil

20 grams corn oil

5 grams yeast (dry)

330 grams water

1 teaspoon salt

Step 1 How to make vegetarian steamed buns with chives

Add 1/4 of the flour to water and dry yeast, stir into a paste, ferment until a large number of bubbles are generated, add the remaining flour and corn oil, and knead Knead into a dough and ferment until doubled in size

Step 2 Illustration of how to make leek vegetarian buns

Soak the vermicelli in cold water until soft, soak the fungus in cold water, remove the roots, wash and cut into pieces Cut into pieces

Step 3: Home-style cooking of chives and vegetarian buns

Crack the eggs and add peanut oil, twice as much oil as you usually use for scrambled eggs, because the extra oil is just right Adjust the stuffing, heat the oil, fry the eggs until they are just solidified, then turn off the heat, use a shovel to smash the eggs as much as possible, boil the water, cook the soaked vermicelli until it has no hard core, take out the cold water and cut into pieces. Chopped

Step 4: A simple recipe for vegetarian steamed buns with chives

Wash and drain the chives, chop them into pieces, mix all the filling ingredients, and mix well

Step 5 Chives How to eat vegetarian steamed buns

Divide the risen dough into balls, roll them out, make them thin on the outside and thick on the inside. After wrapping, let them rise for 20 minutes, then boil them with cold water and boil them for 15 minutes

Picture of the finished product

Cooking skills

Add 55% water to flour, 1% yeast, and an appropriate amount of oil, about 2-3%. After it rises, the dough will be white and plump, and it will look great. I use The stuffed buns are corn oil

You must wake up the buns after they are wrapped. Many friends said that the dough rose very well, but the buns turned out to be ugly in the end because they did not rise after being wrapped, because the dough was in the center when rolling out. The bubbles have been flattened. You need to give the yeast some time to allow the yeast to regenerate bubbles. Now that the weather is hot, just 20 minutes of proofing is enough. If the weather is cold, it can be extended to 40 minutes.

Also: The bun skin should not be too thin. If it is too thin, there will be no space for air bubbles

Vegetarian buns with chives are delicious with shrimp skin. If they are meat buns, you should use dried shrimps

The vegetarian filling is loose, so Fry the eggs a little tender and add vermicelli, which can increase the viscosity and make it easier to wrap.

The fillings are basically cooked and you can taste them if they are salty