Perhaps in life, some families often make vegetarian stuffed buns as their usual breakfast, and their methods may be different from those introduced in our article, so we suggest that these families can try the methods of vegetarian stuffed buns introduced in the article.
1. Flour mixing (dough making): Put dry flour in a flour mixing basin, melt Angel yeast with warm water, then pour it into the flour and stir, while stirring, pour in a proper amount of cold water and knead it into soft dough.
2. Cover the lid and simmer (xing three times). In winter, it should be placed in a sunny place or in a warm place for almost 2 hours. In summer, the dough fermentation process usually takes 1 hour.
3. The dough that has been made is twice as big as the original one. When it is opened, it is honeycomb-shaped. Poke a hole on the surface of the dough with your fingers. If the small hole cannot be restored after your fingers are removed, it means that the dough has been made. Add half a teaspoon of alkaline noodles, knead the dough evenly repeatedly until it is fragrant and has no yeast smell, and continue to simmer for half an hour.
4. Mix the stuffing: Let the leeks dry.
5. Boil water on the stove and iron the vermicelli until soft.
6. Cool the oil in a hot pan, break the eggs and fry them into pieces.
7/ Put chopped leek, diced tofu, shredded vermicelli and chopped eggs in a large basin, add salt, a little spiced powder and monosodium glutamate to taste, and mix well, and the filling will be ready.
matters need attention
1, because it is vegetarian stuffing, the less seasonings, the better. Our family basically only puts two kinds: salt and monosodium glutamate, and Shaanxi locals like to put a little spiced powder.
2. After the stuffing is mixed, if it is not wrapped immediately, don't put salt too early, and water will come out. It is better to have vermicelli, which can absorb some water. The function of adding vermicelli can absorb the moisture in the stuffing and help the stuffing to hold together, and the vegetarian stuffing with vermicelli tastes softer and more delicious.
3. Generally, the ratio of flour to yeast is 40: 1, that is, 5 grams of yeast is added to 200 grams of flour. Put the yeast into a bowl, melt it in warm water, pour it into flour and knead it evenly, preferably in a warm place, and then wait for fermentation.
The method of vegetarian stuffed bun is actually very simple, which is similar to that of this stuffed bun. The process is not as difficult as this stuffed bun. If you learn the method of vegetarian stuffed bun, you can make it now and let your family taste it. It is also the best comfort for your family if they like it, and the stuffing in vegetarian stuffed bun must be the best food you buy now.