Ingredients ?
Mushroom 135g
Bok choy 500g
Salt 2 tsp
Sugar 1 tsp
Monosodium glutamate 1/4 tsp
Sesame oil 1 tbsp
Low-gluten flour 400g
Baking powder 1/2 tsp
Fine sugar 15g
Yeast 1/2 teaspoon
Water 220g
How to Make Mushroom and Vegetable Buns ?
Soak the mushrooms and cut into small dices.
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Sauté in a frying pan to release the fragrance, set aside.
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Washed bok choy, boiling water to remove raw.
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Strain out, put into ice water to cool, can keep the color green.
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Squeeze the cooled bok choy, squeeze out the water, and chop it into minced vegetables.
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Add salt, sugar, MSG to taste and mix well.
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Add the fried mushrooms and mix well, add sesame oil and continue to mix well.
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Form the flour into a "nest", pour the yeast and sugar into the flour "nest", sprinkle the baking powder on the edge of the flour, add warm water and mix the flour with your hands.
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Make a "snowflake shape", add a little water and knead the dough into a soft dough.
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Pick up the dough into 25 grams pieces.
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Roll out the dough with a rolling pin to form a round bun skin.
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Pack 35g of vegetable filling.
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Pinch into a crinkle pattern to form the vegetable bun.
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Put the buns into a steamer basket and let them rise at room temperature for 20 minutes in summer and 40 minutes in winter.
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When the buns are ready, boil the water and put them in the steamer for 10 minutes.
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