Introduction of steamed stuffed bun ingredients
Appropriate amount of sesame leaves, tofu, vermicelli, onion, ginger, soy sauce, soy sauce, spiced powder, monosodium glutamate, salt, Chili oil and 2 tablespoons of cooking oil.
Steps of making steamed buns
1, tofu, vermicelli, onion and ginger are chopped, and the stored dried sesame leaves are cleaned and chopped. PS: Seasonal vegetables such as amaranth/cabbage/leek can also be used instead of sesame leaves.
2. Mix all the ingredients, add soy sauce, soy sauce, spiced powder, monosodium glutamate, salt and 2 tablespoons of cooking oil. If you like spicy food, you can add Chili oil/Laoganma. PS: Meat stuffed buns are the same as those in jiaozi. See fennel jiaozi cookbook.
3. Add a small amount of yeast into the flour, stir well, and wait for 1 hour for full fermentation. PS: The less yeast is used, the longer the fermentation time.
4. The dough has grown into an oval, all half. First, knead half of it into strips, cut it into half-fist-sized dough pieces (7 pieces in half, *** 14 pieces), press it into round cakes, and prepare to roll buns.
5. Scroll the skin icon.
6. Roll into a steamed bun skin half the size of a palm, with a thin periphery and a thick middle. This time, 14 sheets were rolled out.
7. Use a small spoon to hold 3-4 spoons of stuffing, press porcelain, and wrap buns! PS: Put more stuffing, the skin is thin and delicious. When wrapping, the right thumb and forefinger rotate around the center to knead the dough, and the left thumb presses the stuffing to prevent extrusion.
8. After filling, the center will be rotated and squeezed, and there will be a small nest in the center. PS: If wrapped in the palm of your hand, the stuffing will be evenly distributed and full.
9. Brush the two-layer grate with a little oil, and steam the steamed bread in the pan for 15 minutes. The food is delicious ~