In the north, people like to eat steamed buns for breakfast. Many steamed bun shops outside are crowded with all kinds of diners every morning. Among all vegetarian buns, there is one that people particularly like, and many people buy it. This classic steamed stuffed bun is a vermicelli steamed stuffed bun. This kind of vermicelli refers to the sweet potato vermicelli with the thickness of wool, but don't mistake it for the vermicelli as white as jade, which is very different from the filling. The processed vermicelli stuffing is delicious and smooth, and some restaurants will put some Chili powder and leek powder in it, which is salty and slightly spicy. Eating it once will make people forget the classic taste. The vermicelli steamed stuffed bun is delicious, but the vermicelli stuffing is not easy to adjust, so don't pay attention to it, or the vermicelli dry wood is not smooth; Either the salinity is not well mastered.

The stuffing of vermicelli plain buns is delicious and smooth, and the dough is soft but not black, which is more delicious than meat buns. If you want to bring out delicious vermicelli stuffing, you should pay attention to these points: 1, vermicelli bubble. Soaking vermicelli is the most important and crucial part of this classic vegetarian stuffing. Remember, be sure to soak the vermicelli in warm water of about 40 degrees for about 30 minutes, so that the soaked vermicelli will turn white without hardness, and then gently pinch it off with your hands. 2. Adding a small amount of leek powder can maximize the freshness of this classic vegetarian filling. 3. Seasoning is very important. Friends who like spicy food must add some Chili powder. For details, please refer to the list of ingredients and seasonings. 4. The key to soft dough, rich wheat flavor and no negative side of steamed stuffed bun lies in "secondary fermentation", which is the most critical point in dough treatment.

Material: 260 grams of vermicelli.

Ingredients: 50g leek, 2g Chili powder (optional).

Seasoning: 20g light soy sauce, 5g dark soy sauce, 5g salt, 2g monosodium glutamate or chicken powder (optional), 3g sesame oil and 30g vegetable oil.

Pasta ingredients: 600 grams of flour, 300 grams of clear water and 6 grams of dry yeast.

1. Take a bowl, weigh 300 grams of clean water and 6 grams of dry yeast, and stir into uniform yeast water to make the yeast disperse evenly. Weigh 600 grams of flour into the basin, and pour the evenly stirred yeast water into the basin to form a uniform and delicate dough. And fermenting at room temperature for 60-90 minutes each time until the dough is 2-2.5 times the size of the original dough.

2, 260 grams of vermicelli, put into a large pot, pour enough warm water, do not vermicelli, the water temperature is almost 40 degrees, soak for about 30 minutes, until the vermicelli turns white, there is no white hard heart inside, you can gently cut it off by hand. Remember, you must not use boiled water or hot water to soak vermicelli, which is easy to stick together, and cold water is not easy to soak thoroughly. Warm water is the best.

3. Take out the soaked vermicelli, drain the water, cut it into small vermicelli with a length of about 1 cm, and put it in a stuffing mixing basin. 50g leek, washed, cut into fine powder and put into vermicelli. Friends who like spicy food must add about 2 grams of Chili powder. It tastes salty and slightly spicy, so it is delicious. Add 20g of light soy sauce, 5g of dark soy sauce, 5g of salt, 2g of monosodium glutamate or chicken powder (optional), 3g of sesame oil and 30g of vegetable oil, and mix well to make the delicious and classic vermicelli stuffing.

At this time, the dough is almost fermented. The cage cloth is soaked with clear water and laid flat on the steamer drawer. Take out the dough, sprinkle a small amount of flour on the chopping board to prevent sticking, and then knead the dough evenly and delicately. If the dough is too soft, knead a small amount of flour properly, and the hardness of the dough should be controlled in the softness of "plasticine". Take out about 40 grams of dough, roll it into steamed bread skin with a little thickness in the middle, wrap enough vermicelli stuffing, wrap the steamed bread and put it directly into the steamer.

5. Fill the steamer with enough water in advance, and stop the fire until there is enough hot air coming out. Put the steamer directly on the pot, cover the pot, and form two key conditions for secondary fermentation with the help of appropriate hot air: temperature 38 degrees and humidity 85%. After the second fermentation for 5 minutes, directly turn on the big fire, steam after the gas is turned on 15 minutes. After the ceasefire, the lid was put on hold for 1 min to allow some hot air to evaporate and prevent the steamer from retracting. Lift the steamed stuffed bun and you can enjoy the delicious vermicelli vegetarian steamed stuffed bun. Salty and slightly spicy, fresh and pleasant, vermicelli vegetarian buns are more delicious than meat, smooth and delicious, and the dough is soft but not black.

1. Soak the vermicelli in warm water of about 40 degrees for about 30 minutes until the vermicelli turns white and has no hard heart.

2. The second fermentation is the most critical step for the steamed stuffed bun skin to be soft but not shady. Don't underestimate these five minutes, it's decisive.