White Radish Vegetarian Stuffed Baozi Most Authentic Practice:

Materials: 400g of medium gluten flour, 4g of dry yeast, 235ml of milk, 10g of sugar, 1 white radish, 1 handful of vermicelli noodles, 100g of fat and lean meat, salt, 1 spoon of chicken essence, 1 spoon of thirteen spices, 2g of ginger powder, 2g of white pepper, 1g of sugar, 1g of dark soy sauce. 1 tablespoon.

1, the flour with milk, yeast, sugar mixed well, kneaded into a smooth dough, covered with a lid, rise twice as large.

2, wake up time to open the filling began to mix the buns: shredded white radish, vermicelli softened.

3, the pot of water boiling, respectively, the white radish, vermicelli blanching, fish out and spare.

4, the white radish squeeze the water and cut section, vermicelli water control and chopped, fat and lean meat cut into pieces.

5, put a small amount of oil in the pan, stir-fry fat meat diced over low heat, stir-fry until the diced meat brown, oil.

6, the white radish vermicelli poured into the drippings pot, put salt, thirteen spices, ginger, soy sauce, chicken essence, white pepper, sugar, tossed evenly to cool and standby.

7, the dough is twice as big as the previous one, peel the dough, inside the honeycomb, dough exhaust, roll into long strips, cut into small doses and press flat.

8. Roll out the dough into a round circle, thick in the center and thin around it, and wrap it with the radish vermicelli filling.

9, with their own techniques into a bun, buns underneath the pad steamer paper, cover the lid, for the second rise.

10, cover the lid, water boiling timed to steam for 20 minutes, turn off the fire and simmer for 1-2 minutes out of the pot.