White radish stuffed buns practice steps:

1, prepare materials, wash radish peeled, shrimp soaked in water for 5 minutes to control the water, green onion clean.

2, radish wipe wire knife into small sections.

3, radish and salt marinade 5 minutes, squeeze the water, gluten cut grain, garlic and ginger puree, small onion cut scallions.

4, hot pot of oil, add garlic and ginger sauce, stir fry red oil over low heat.

5, pour into the processed radish, stir-fry until the water is basically dry.

6, add gluten, shrimp stir fry.

7, pour in the flavor of fresh soy sauce, add salt and stir fry evenly.

8: Stir-fry the shredded radish filling into a large bowl and set aside to cool.

9. Put 500 grams of flour, 5 grams of yeast, and 250 grams of water into the mixing bowl of a chef's machine, and knead the dough on 2 speeds for 5 minutes. Knead the dough as hard as you can at the base of your hand, and knead as much as you can to make it as smooth and delicate as possible.

10: Take out the dough and knead a few more times by hand, round it up and roll it into a long strip.

11: Divide the dough into equal portions of about 40 grams and cover with plastic wrap or plastic bag to prevent drying out

12: Add chopped green onion to the cooled radish filling and mix well

13: Flatten the dough and roll it out to form a thicker crust with a thinner center and thinner edges

14: Spread the crust over the left palm of your hand

15: Fill with filling

16: Press the filling inward with the thumb and press it inward with the index finger, then press it inward with the thumb. Press the filling inward, the index finger with the right hand clockwise push the crust, the right thumb and index finger to grab the edge of the crust in a counterclockwise direction to play a small pleat

17, wrapped buns.

18, wrapped buns placed in the waking up for about 1 hour, the buns are obviously bigger, gently press down with a finger, feel soft and rebound flat, indicating that the fermentation is appropriate, the pot of boiling water on medium heat steaming for 15 minutes, turn off the heat and simmer for 2 minutes, out of the pot.