2, radish wash and peel, shrimp soak for 5 minutes to control the water, green onions washed.
3, radish wipe silk knife into small sections.
4, radish with salt for 5 minutes, squeeze the water, gluten cut grain, garlic and ginger puree, scallion cut scallion.
5, hot pot of oil, put the garlic and ginger sauce, stir fry red oil over low heat.
6, pour into the processed radish, stir-fry until the water is basically dry.
7, add gluten, shrimp stir fry.
8, pour in the flavor of fresh soy sauce, add salt and stir fry evenly.
9, stir-fried shredded radish filling into a large bowl, placed to cool.
10, 500g of gluten-free flour, 5g of yeast, 250g of water into the mixing bowl of the Chef, 2 speed kneading for 5 minutes. Knead the dough as hard as you can with the roots of your hands, and knead as much as you can to make it as smooth and delicate as possible.
11: Remove the dough and knead a few more times with your hands, round it up and roll it out.
12: Divide the dough into equal portions of about 40 grams and cover with plastic wrap or plastic bag to prevent drying out.
13: Add chopped green onion to the cooled radish mixture and mix well.
14: Flatten one dough ball and roll it out to form a sheet with a thick center and thin edges.
15: Spread the dough on your left palm.
16: Fill it with filling.
17: Press the filling in with your left thumb, push the dough clockwise with your right index finger, and pleat the edges of the dough counterclockwise with your right thumb and index finger.
18, wrapped buns.
19, wrapped buns placed on the rise for about 1 hour, the buns significantly larger, gently pressed down with a finger, feel soft and rebound flat, indicating that the fermentation is appropriate, the pot of boiling water on medium heat steaming for 15 minutes, turn off the heat and simmer for 2 minutes, out of the pot.