Su radish vermicelli steamed bun

material

Ingredients: 400g of medium gluten flour, 200g of water and 4g of yeast (dry).

Accessories: radish 1 root, carrot 1 root, 2 auricularia auricula (water hair), 6 shiitake mushrooms, 20g vermicelli (dry), vegetable oil 1 spoon, proper amount of salt, shallots 1 root and 50g of dried shrimps.

Practice:

1, auricularia auricula is soaked in cold water in advance.

2, vermicelli can also be soaked in cold water, if there is not enough time, it can be soaked in hot water.

3. The green radish is planed into filaments with a planer, and then salted with salt to remove water, and carrots are treated the same.

4. Pickled shredded radish is assisted by gauze to pinch off the water.

5, the fungus with good water is also chopped, and the mushrooms should be washed and chopped.

6. Wash and chop the shallots, and put all the prepared ingredients in the basin.

7. Add a spoonful of soy sauce and a tablespoon of vegetable oil, and stir well for later use.

8. Flour, water and yeast are directly whipped with a bread machine and fermented to twice the size.

9. Take out the fermented dough and exhaust it. Cover it with plastic wrap and wake up for ten minutes.

10, and then divided into small doses.

1 1, take out a small piece of medicine, roll it into a circle, and wrap it with a large piece of stuffing.

12, and then follow a pleat, fold it to the center and pinch it tightly, and a simple steamed bun is finished. Put the wrapped steamed bun directly into the steamer, leaving a gap between each one.

13. Cover and directly ferment in the pot for 20 minutes.

14, the steamed stuffed bun is not very big, I can directly use the electric ceramic furnace for 25 minutes.

15, dish and serve.