Skin part
465 grams of medium gluten flour
240 grams of water
Vegetable stuffing part
Fennel 270 grams
Amaranth 270 grams
240 grams of tofu
Onion 25g
Ginger 15-20g
6 grams of salt
Cumin powder 1g
Pepper 1g
Shisanxiang 4g
Small grinding oil 10g
The practice of steamed buns in Henan cuisine (favorite mom dishes ~)
Preparation: Wash the vegetables used for stuffing and control the moisture for later use.
Mix dough: slowly add cold water into flour, stir while adding water, knead into smooth dough, and then cover it with a wet cloth to relax the dough.
Mixing stuffing: cut and mix the vegetables with good moisture control, and don't cut them into pieces. Add seasonings other than salt into the stuffing and stir well. Finally, add salt (please read the tips carefully).
Roll the dough: divide it into small portions first (I have about 70g of flour per portion). The essence of steamed bread lies in rolling dough. It should be thin and big. On the one hand, give it time to relax after mixing. Then there is the technique of rolling. As for tools, you can't use a short and thick rolling pin to roll dumpling wrappers, but you need a slender and light rolling pin as shown in the step diagram.
Combination: Put the rolled dough on the pan, spread the vegetable stuffing, cover another dough, and gently press the outer edge of the dough with your hands.
Dumped vegetable steamed buns: The traditional steamed buns for cooking vegetables use a concave pot, but now they can be replaced by a pot or an electric baking pan for convenience. Turn the pan over two or three times, keep the fire small and don't use oil; If you use an electric baking pan, turn on the heating button on the top cover, preheat it, and heat it according to the "pie/pie" procedure without turning it over.
Closing: put the steamed bread closed in step 6 on the pot, make a second one, then stack the second one on the first one, and complete all the operations in turn. Using residual temperature can make the dough of steamed stuffed bun with broken vegetables softer. When eating, take the bottom piece and cut it in half, then roll it up and eat it ~