The recipe is very simple, come and make it with me below.

Required ingredients

400g bok choy, 4 shiitake mushrooms, 2 slices of shiitake, 300g flour, 3g yeast, 160ml lukewarm water;

Specific method

1, boiling water with a little salt and cooking oil, so that blanching out of the color of the vegetables is more oily, into the bok choy blanching for 30 seconds, blanching to the green bok choy brown and soft can be, don't blanch for too long, fish out over the cool water, chopped and then clutch the water.

2, mushrooms, dried dried diced, into the pan fried until raw.

3. Put all the ingredients together, add a little baking soda or cooking soda and mix well, so that the filling can keep bright green and not change color. Then add sugar, salt, chicken essence, oyster sauce, sesame oil for seasoning, you can adjust according to personal preference.

4, 300g of plain flour, 3g of yeast, 160g of warm water kneaded into a smooth dough, no need to rise, directly cut into doses, I cut 11 doses, and then rolled into a thin center around the middle of the thickness of the sheet, wrapped into a package. Some friends may ask, how can it be fluffy without fermentation? In fact, here is the use of a fermentation method, that is, good shape and then fermentation, so that the shape is smaller fermentation faster, but also save the kneading exhaust, more quickly.

5, after the package, placed on the steam drawer fermentation 30 minutes to 1 hour or so, the volume becomes larger feel lighter on it, here must be fermented in place. Fermentation time is not fixed, and the temperature is directly related to the state of the bun fermentation prevail. We can boil a pot of warm water in advance and then turn off the fire, put the steam drawer on, so that the temperature is high fermentation fast.

6, water open into the pot over high heat steaming for 10 minutes, simmer for 2 minutes out of the pot, do not steam for too long, steam too long the filling will also be yellow, do the above points, you can also make out of the greens of the bok choy buns. This way to do the mushroom and green cabbage buns, the bun skin is particularly fluffy, the filling is green and fragrant and tender, very delicious.

Here are a few more pointers. Baozi filling to bright green without discoloration, one is not too long blanching time, slightly discolored can be; two is the filling with a little bit of edible alkali, help to maintain bright green; three is not too long steaming time, high heat steaming 10 minutes can be. Do these three points, basically can be steamed out of the breakfast store as perfect as the mushroom and green cabbage buns.