In the northern region, people eat most of the breakfast is the bun, outside many bun store, every morning are crowded with all kinds of diners. In all the vegetarian buns inside, there is such a vegetarian filling especially loved by people, buy this vegetarian buns of people in particular, this classic vegetarian buns is the noodles vegetarian buns. This kind of vermicelli is the kind of sweet potato vermicelli that is thick and thin, not to be mistaken for the kind of white like jade vermicelli, which has a big difference in the filling. Processed vermicelli filling, fresh and smooth, but also some restaurants inside and then set aside some chili powder, chives, salty and slightly spicy, only once will make people forget the classic taste. Vermicelli buns are delicious, Vermicelli filling can not be adjusted, a little attention, either Vermicelli dry firewood is not smooth; or salinity is not mastered.
Vermicelli vegetarian buns so that the filling, fresh and smooth, soft crust is not cloudy, better than meat buns. To mix the delicious vermicelli vegetarian filling, these points should be noted: 1, vermicelli soaking. Soaking the vermicelli is the most important and critical part of this classic vegetarian filling. Remember, be sure to use about 40 degrees of warm water to soak vermicelli, time almost 30 minutes to soak the good vermicelli white color, no hard heart, with the hand can be gently pinched. 2, add a small amount of minced chives, you can maximize the freshness of this classic vegetarian filling. 3, seasoning is very critical, like to eat spicy friends, be sure to add a little chili powder, the detailed amount of reference to the list of ingredients and seasonings. 4, the buns pastry The key to a soft, wheat-flavored, non-covered surface is the "second fermentation," which is the most critical part of the crust treatment.
Main ingredients: vermicelli 260 grams
Ingredients: 50 grams of leeks, chili powder 2 grams (optional)
Seasoning: 20 grams of soy sauce, soy sauce 5 grams of soy sauce, 5 grams of salt, monosodium glutamate or 2 grams of chicken powder (optional), 3 grams of sesame oil, 30 grams of vegetable oil
Crust ingredients: 600 grams of flour, 300 grams of water, 6 grams of dry yeast
1. Take a bowl, weigh 300 grams of water, 6 grams of dry yeast, stir into a uniform yeast water, so that the yeast can be dispersed evenly. Inside the dough bowl, weigh 600g of flour, pour in the stirred yeast water, and form an even and delicate dough. Cover the surface of the dough bowl with plastic wrap and let the dough rise for 60-90 minutes, depending on the room temperature.
2. 260 grams of vermicelli, put into a larger pot, pour in enough warm water to cover the vermicelli, the water temperature is almost 40 degrees Celsius the best, soak for about 30 minutes, soak until the vermicelli becomes white, there is no white hard heart, with a hand can be pinched off gently. Remember, soaking vermicelli must not use boiling water or hot water, easy to stick into a pile, cool water and not easy to soak through, warm water is best.
3, the soaked vermicelli out, drained, cut into about 1 cm long vermicelli small section, into the mixing pot. The first thing you need to do is to get your hands on some of the best food in the world, and you'll be able to get your hands on some of the best food you've ever had. If you like to eat spicy friends, be sure to mix in about 2 grams of chili powder, eat savory and slightly spicy, that is delicious. Add 20 grams of soy sauce, 5 grams of soy sauce, 5 grams of salt, 2 grams of monosodium glutamate (MSG) or chicken powder (optional), 3 grams of sesame oil, 30 grams of vegetable oil, toss well, delicious classic vermicelli vegetarian filling is ready.
4, this time, the dough is almost fermented. Wet the cloth with water and lay it flat on top of the steamer drawer. The dough is then removed, a small amount of flour is sprinkled on the board to prevent it from sticking, and the dough is kneaded again to make it even and delicate. If the dough is too soft, knead in a small amount of flour. The softness of the dough should be at a "playdough" consistency. Pull out about 40 grams of dough, roll out the dough to a slightly thickened center, pack in enough vermicelli filling to cover the buns, close the buns, and put them directly into the steamer.
5, steamer pot filled with enough water in advance, boil until there is enough hot air bubbling, cease fire and wait for the pot. Put the steamer directly on the pot, cover the pot with a lid, and with the rising heat, The 2 key conditions for secondary fermentation: 38 degrees Celsius temperature and 85% humidity. After 5 minutes of secondary fermentation, turn the heat on directly to high, time the full boil, and steam for 15 minutes. After stopping the heat, set aside slightly with the lid on for 1 minute to let some of the heat dissipate and prevent the steamed buns from shrinking back. Lift out the buns and enjoy the delicious vermicelli veggie buns. Salty and slightly spicy, fresh and pleasant, vermicelli vegetarian buns so that the filling, more than meat filling are delicious, smooth and fresh, the crust is soft and not cloudy.
1, soaking vermicelli must be about 40 degrees of warm water, soak for about 30 minutes, until the vermicelli white, no hard center on the line.
2, the second fermentation is the most critical step of the bun skin warm and soft, not cloudy, don't underestimate the 5 minutes, has a decisive role.