The crust: 800 grams of medium gluten flour (steamed bread flour), 450 grams of warm water, 10 grams of yeast, 10 grams of baking powder, the right amount of sugar
The filling: about 3 pounds of bok choy, dried shiitake mushrooms, lard residue, the right amount of sugar, the right amount of salt, the right amount of chicken broth, the right amount of sesame oil, the right amount of water starch
Steps:
1, the dried shiitake mushrooms in advance of the soaking, soak! After soaking the dried shiitake mushrooms, chopped. Lard residue fried in advance.
2: Mix flour, baking powder, sugar and yeast, pour in 1/3 of the warm water, stir to form snowflakes, then add the rest of the water, stir and pour on the table, knead until the surface is smooth.
3. Cover with a damp cloth and set aside to rise slowly.
4. Boil water in a pot, add a pinch of salt when the water boils, and blanch the washed greens in the hot water for 5 seconds, then immediately put them in ice water to soak.
5, the bok choy out chopped, with gauze squeeze dry water.
6, more oil in the pan, sautéed mushrooms and lard residue, sprinkle sugar, salt, chicken seasoning, pouring into the water starch thickening, to be stir-fried mushrooms and lard residue cooled, and then poured into the vegetables, and finally poured into the sesame oil can be mixed well.
7. Let the dough rise until it is 2 times its size, then you can knead it. Divide the dough into portions of about 40 grams each, roll out the dough with a rolling pin, and wrap the cores with about 30 grams each.
8. After wrapping, let the dough rise at room temperature for about 30 minutes. When the water boils, place the buns on a drawer cloth and steam over high heat for about 10 minutes, turn off the heat and simmer for about 3 minutes, then uncover and enjoy.
Tips:
1, the dough can also be placed in the oven or bread machine with fermentation function to complete.
2. Roll out the dough as round as possible, thick in the center and thin on both sides.
3, remember that must be two fermentation oh.
4, hot water steaming buns, do not use cold water ha.
5, do not remove the cover immediately after steaming, otherwise the buns retracted a lot.