Nutritious home cooked "mixed vegetable stuffed bun"

Nutritious home cooked "mixed vegetable stuffed bun"

Introduction:

"Before, I advocated in my article that mixed food is the most nutritious. In fact, it can also be used in other food production, such as steamed buns, dumplings, etc. it is also very nutritious to make mixed stuffing. Today, we're going to make another bun, which is filled with assorted stuffing. There are many ways to make baozi dough. You can ferment the dough in advance, or you can make it quickly without long time fermentation. We should pay attention to the method of ingredients in making quick steamed buns. The real yeast belongs to the active single fungus, namely yeast. Yeasts like sugars and appropriate temperature. If a little white sugar is used in the fermentation process, they will ferment faster, just as children grow faster after eating nutrients. Sugar is the most favorite nutrient of yeasts. Combined with appropriate temperature and humidity, the dough will soon expand, but it also takes a certain amount of time. Today's steamed bun doesn't need to ferment for a long time. It belongs to the fast-growing production method, which uses dry yeast, sugar and baking powder. Baking powder is a kind of artificial synthetic bulking agent made of sodium bicarbonate and some acidic powder materials, plus an appropriate amount of corn starch. It is also a kind of fluffy material commonly used in making pastry. With baking powder, yeast and a little sugar, you can make instant noodles, which is fast and easy. The practice of this "mixed vegetable stuffed bun" is as follows

Production steps:

Step 1: make the dough; put dry yeast, baking powder and sugar into the flour and mix well.

Step 2: mix with warm water to make a slightly soft dough.

Step 3: mix the dough and cover with a towel to relax for a while.

Step 4: wash and chop the soaked sea rice.

Step 5: put it into the cooking bowl and mix with other fillings.

Step 6: in the cooking basin, pour in the fork and mix well.

Step 7: sprinkle a little salt and MSG.

Step 8: add a little pepper and sesame oil and mix well.

Step 9: take out the dough, rub it into thick strips, pull it into a proper size dough and press it flat.

Step 10: roll the dough with a rolling pin.

Step 11: wrap the stuffing in the dough.

Step 12: then put it into the small cage with the leaves spread.

Step 13: pour cold water into the pot, put on the small cage, cover the lid, first boil the water with medium heat, then steam for 7-8 minutes.

Step 14: this quick made bun is ready.

Materials required:

High gluten flour: 300g

Leek powder: 100g

Mushroom powder: 100g

Carrot: 50g

Fried fork: 50g

Soaked rice: 50g

Dry yeast: 3 G

Baking powder: 3 G

Sugar: 15g

Warm water: moderate

Refined salt: 3 G

MSG: 2G

Pepper: 0.5g

Sesame oil: 15g

Note: steamed stuffed bun features: Snow White, big, soft, salty and delicious filling, rich nutrition, quick and simple production. Warm tips: 1. The stuffing can be prepared according to your favorite taste. The broken mushrooms I used are fresh mushrooms, Agrocybe aegerita and a little Boletus, which tastes delicious. Put some forked pieces or fried crispy pieces inside, as long as it is to add fragrance and prevent the soup from coming out, the slightly spilled soup will be sucked off by it, which is delicious and good. 2. Any dough with baking powder is not easy to leave idle for a long time. Otherwise, it will volatilize naturally, and the fluffy effect will not be good. It should not exceed half an hour. 3. Steaming steamed buns with cold water is mainly to make the unfermented yeast slowly warm and naturally ferment. Baking powder starts to expand rapidly at 40 ℃ to 100 ℃ and stops expanding when it reaches a certain temperature. This will work well when combined with yeast. If a single yeast is used to ferment the dough, it should be steamed in boiling water. This kind of "mixed vegetable stuffing steamed bun" is ready for those who are worried about the cost of cooking but like pasta!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh