400 grams of medium gluten flour, 5 grams of dry yeast, 5 grams of baking powder (optional), 5 grams of sugar, and about 250cc of warm water.

Materials used for filling:

Green vegetables (rape) 1000g, appropriate amount of mushrooms, sugar 10g, salt 8g, oil 70cc, sesame oil 10cc, and a little pepper.

You should increase or decrease the above materials according to your own needs.

I use small rapeseed and mushrooms as stuffing. It's very delicious to use small rapeseed as stuffing. You can also try ~

Key points: When making Chinese pastry such as steamed bread, steamed buns and bean bags, you can't use flour with too high gluten. The flour you use to make bread can't be used instead of making buns ~

In addition, baking powder and sugar in the material can also be omitted. Baking powder mainly plays the role of foaming, that is, more bubbles appear in pasta.

There are two kinds of baking powder, one is double-effect baking powder, which does not contain alum, so don't worry about aluminum exceeding the standard. If you are worried, you can make good dough without adding it. )

When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good.

Method for fermenting dough:

1, first make the most important fermented dough, put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate;

Key points: The optimum breeding temperature of yeast is 30~40 degrees Celsius. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius.

2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into a block with chopsticks, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. To prevent the surface from drying out, let it stand in a warm place until the dough becomes bigger and there are many small bubbles in it. This process takes about an hour;

Point: It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead them into dough as much as possible. The purpose is to make protein in flour fully absorb water to form gluten, prevent the loss of carbon dioxide produced during fermentation, and make dough fluffy and porous. Therefore, this step is very important and cannot be sloppy.

Besides, don't stir the dough too hard ~

3, look at the time, whether the dough is ready, the volume has doubled (as shown below), and there is a honeycomb structure. Don't use it in a hurry at this time, continue to knead the dough by hand to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again;

Key point: The face is rising, so we must master the degree of fermentation. If the dough has a honeycomb shape and there are many small bubbles, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.

4. After twice puffing, the dough can be used to make various kinds of pasta such as steamed bread, steamed stuffed bun, bean bag and flower roll, and can also be changed at will, such as lotus leaf cake, silver silk roll, double color steamed bread, lotus seed roll and milk yellow roll. ...

The practice of invagination:

1. Wash the vegetables, blanch them in a boiling pot, and then cool them immediately.

Key points: when blanching, drop a few drops of oil in the pot and add the right amount of salt, which will lock the nutrition and color ~

Don't blanch the vegetables for too long, you can take them out later, because they need to be steamed later, and the treatment of overcooking will affect the taste ~ be sure to ensure its crisp taste.

2. Chop the blanched vegetables and squeeze them dry.

Key point: don't squeeze the water of vegetables too dry, which will also affect the taste!

3. Wash the mushrooms and cut into pieces. There is no need to blanch the mushrooms. Mix minced vegetables with minced mushrooms, add salt, sugar, oil, sesame oil and pepper, mix well and make stuffing for later use.

Key points: You don't need to put seasoning in a hurry, season the stuffing first and then wrap it to avoid the stuffing coming out of water ~

The practice of steamed stuffed bun:

1. Take out the dough, knead it into long strips, make it into preparations, roll it into a round cake crust with a thick middle and a thin outer periphery, wrap it with stuffing, hold the edge of the cake crust with your right thumb and forefinger and fold it until it is closed and sealed, and the pleats are upward, forming a green body.

2. The cooked steamed buns should be put on hold for 10- 15 minutes, which is called steaming after waking up.

3. Add cold water to the steamer. After soaking, put the gauze on the steamer and put the steamed bread. Pay attention to the interval when placing. Steamed bread will swell again and the fire will boil. When you see hot air coming up, turn to medium heat and steam for 5-6 minutes. Because we make vegetarian buns, which are not big and the quantity is not much. If it is steamed meat stuffing, the quantity is large.

Point: Make sure to put cold water in the pot. If you put cold water into the pot, the temperature will rise slowly, be heated evenly and be easy to steam, which can also make up for the lack of dough fermentation. Don't steam the green vegetable stuffing for too long, it will greatly affect the taste ~

Wet the gauze and put it on the steamer to prevent the steamed bread from sticking to the gauze.

4. Don't open the lid in a hurry after steaming, because it is easy to shrink and wrinkle the skin. After steaming, let it stand for 5 minutes and then open the lid, and you can see the white and fat finished product.