Plain pork belly 150g

Bean curd 1 piece

A spoonful of bean curd soup

Take a spoonful of soy sauce

Take a spoonful of soy sauce

Proper amount of sugar

2 spoonfuls of honey

Proper amount of salt

Low gluten powder according to the steps

How to make vegetarian fork buns? 1, the starting of flour is divided into three steps: 35g of low-gluten flour is sieved, dry yeast 1 g, and 70g of warm water. And covering with plastic wrap, and inserting holes in the wrap. I am in Beijing, and there is no floor heating at home, so I put a basin next to the heater for one night and the second day and night. The next night, the flour has become honeycomb, and the second step is started: 28 grams of low-gluten flour is sieved, 30 ml of warm water is mixed into batter, and the film is covered and placed. The third night: the noodles are honeycombed again, and 32 grams of low-gluten flour, 8 grams of rice starch, 20 grams of sugar and 3 grams of corn oil are sifted in. After stirring, put it into a warm steamer and turn off the fire for fermentation. When the dough is twice as big, take it out and sift in 65g of low-gluten flour, 3g of baking powder, 0.5g of baking powder, 0g of sugar10g, 6g of corn oil and 6g of white vinegar. Evenly mix into dough. Don't rub too much. The final dough can be divided into 13 small doughs, that is, about 22 grams each.

2. Mix the stuffing when the noodles are fermented, such as mixing all the materials in the ingredient list. I don't like to use the concepts of a spoonful, moderate amount, etc., but I use it here because it is really not limited, and the taste increases or decreases according to my own taste.

3. finally, wrap the buns, don't seal the mouth tightly, or it will be difficult to open the mouth. After the hot pot is boiled, put in the steamed stuffed bun. Gaigai waited for SAIC, then turned to medium fire, 12 minutes. Turn off the fire and take it out.

The practice of vegetarian barbecued pork buns uses 500 grams of medium-gluten flour.

300 grams of shage

Baisha Tang 3 tea spoon

White oil12g

Instant yeast instant yeast 6g

Barbecued pork 450g

Zhai oyster sauce, yellow sugar, black soy sauce, soy sauce, Huey personally.

Step by step: first cut all the stuffing into cubes, add seasoning and stir-fry until cooked. Spare. .

Mix all the foreskin materials in a large bowl and pour in 1. 5 cups of water, knead by hand until smooth and soft. (It can also be stirred by machine)

Divide the dough into 25-30 portions (according to the size you like), wrap in the fried stuffing and close up.

Put it in a steamer and steam for 15 minutes. Eat while it's hot! !