Raw materials:

500 grams of flour, 75 grams of Tricholoma, 75 grams of mung bean sprouts, 75 grams of oil gluten, 75 grams of water-borne fungus, 75 grams of water-borne yellow flowers, 75 grams of dried mung bean powder, 75 grams of dried diced fragrant beans, 75 grams of coriander, 25 grams of fermented bean curd, 25 grams of sesame paste, 2 grams of salt, 2 grams of alkali, monosodium glutamate 1 g and 20 grams of Jiang Mo.

Making:

1. Flour is a mixture of water, alkali and flour.

2. Dice mushrooms, parsley and yellow flowers. Blanch mung bean sprouts, chop them, chop fungus and vermicelli, and mix well with sesame sauce and sesame oil 15g.

3. Put sesame oil in the wok, add Jiang Mo to stir fry, add Tricholoma, water starch to thicken, add coriander and monosodium glutamate and mix well, add seasoning and mix well to make stuffing.

(2) Jinan Changqing Big Crispy Bread:

Raw materials:

350g flour, baking powder150g, vermicelli 200g, Chinese cabbage 200g, onion100g, soy sauce15g, salt 4g, monosodium glutamate 1.5g, pepper1.5.

Making:

1. Mix flour and baking powder with water, cook vermicelli until soft and chop, add 3g of oil and salt and mix well, cut Chinese cabbage into pieces, add 1 g of salt and mix well, and slice onion.

2. Add alkali to the dough and knead well.

3. Dehydrate cabbage, mix it with onion, vermicelli, soy sauce, monosodium glutamate, pepper and Jiang Mo to make stuffing.

(3) Jinan mushroom package:

Raw materials: 500g of flour, 200g of mushrooms, 250g of rape, 60g of oil gluten, 3g of auricularia auricula100g, 3g of yeast, 5g of salt, 2g of monosodium glutamate, 5g of sugar, 20g of oil and 0g of sesame oil15g.

Making:

1. Wash and chop mushrooms and auricularia. Wash and chop oil gluten, wash and blanch rape, chop and remove water.

2. Put oil in a wok, add mushrooms, fungus, oil gluten, sugar and salt, stir fry, add rape and monosodium glutamate, stir fry evenly, and sprinkle with sesame oil.

(4) Jinan Assorted Vegetarian Package:

Raw materials:

500 grams of flour, 5 grams of yeast, 25 grams of dried laver, 25 grams of dried auricularia, 0/00g of vermicelli/kloc-,0/00g of water bamboo/kloc-,250 grams of eggs, 3 grams of pepper, 25 grams of bamboo shoots, 0/2g of ginger/kloc-,25 grams of dried mushrooms and 50 grams of Chinese cabbage.

Making:

Chopping and mixing dried seaweed, bamboo shoots, auricularia, mushrooms, yellow flowers, water bamboo, Chinese cabbage, onion, ginger, fried eggs and soaked vermicelli, adding sesame oil, salt, pepper and monosodium glutamate, and mixing well to obtain the filling.

(5) Kunming hydrangea bag:

Raw materials:

500g of flour, 600g of embroidered cocci, 5g of chopped green onion15g, 20g of cooking wine, 3.5g of salt, 2g of monosodium glutamate and sugar, and 25g of sesame oil.

Making:

Wash, drain, chop, add seasoning and mix well to make stuffing.

When steaming steamed buns, the bottom of the buns does not grow or die. How to solve it?

There are several reasons why steamed stuffed buns have dead faces from time to time:

first

One of the most direct reasons should be that the middle is not thick and the sides are thin when rolling, and the bottom of steamed buns is too thin.

then

The second reason is related to the proofing of dough. The degree of proofing of steamed buns should not only be seen from the surface, but also from the bottom. Poor bottom proofing can also cause the situation you mentioned. Thirdly, I think it may have something to do with the steamer you used to steam steamed bread. Generally, it is best to steam steamed bread with bamboo steamer or wooden steamer, and never steam it directly with iron steamer, which is the most likely to cause the situation you mentioned, if there is no bamboo steamer.

the last one

It may be caused by too much stuffing in your buns. Some people blindly pursue thin skin and big stuffing. In fact, she doesn't know that there is a big stuffing in her purse, but it should be controlled above a certain amount. Too much pursuit of thin skin and big stuffing will have the opposite effect. Too much force will cause the bottom to be too thin, so this will also happen when steaming.