Steamed buns with winter bamboo shoots and oil dregs

Steamed buns with winter bamboo shoots and oil dregs

Introduction:

Production steps:

Step 1: Chop 100g oil residue.

Step 2: Boil the bamboo shoots in boiling water for 2 minutes before chopping them.

Step 3: clean 4 garlic seedlings and chop them.

Step 4: two packages of rice sprouts.

Step 5: mix all the ingredients, add a spoonful of soy sauce, a little five spice powder, a spoonful of sesame oil, sugar, a little sugar, use sugar instead of monosodium glutamate to achieve fresh effect. Because rice sprouts are salty, there is no need to add salt to the stuffing.

Step 6: 500 grams of self-made powder and 320 grams of warm water knead into dough. Warm water should not be too hot. Do not pour all the water at one time. Add it as appropriate.

Step 7: cover the dough and ferment in a warm place.

Step 8: take out the fermented dough again and knead out the bubbles in the dough. Then take half and continue to knead into a ball, and then knead into strips.

Step 9: then cut it into small pieces.

Step 10: then knead the dough and roll it into a bun skin.

Step 11: pack in the stuffing. The steamed buns are fermented for 20-30 minutes.

Step 12: steam for 25 minutes. After the big fire boils and steams, continue the big fire for 10 minutes, and then reduce the fire for 15 minutes. Do not remove the cover immediately after turning off the fire. Turn off the fire for 3-5 minutes and open the cover.

Materials required:

Autogenous powder: 500g

Warm water: 320G

Oil residue: 100g

Winter bamboo shoots: one

Rice sprouts: 2 packs

Garlic seedlings: 4

Veteran: a spoonful

Five spice powder: a little

Sesame oil: 1 teaspoon

Sugar: a little

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Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced