In this way, the buns are white and fat, the pizzy is fluffy and soft like a sponge, and the filling is fragrant, refreshing and delicious.

Garlic, carrot, tofu (egg), vegetarian buns

300 grams of flour, 170 grams of warm water, 3 grams of yeast, 5 grams of sugar (with or without sugar), 10 grams of lard (or tasteless vegetable oil),

200 grams of garlic, 50 grams of carrots, 200 grams of roasted tofu (or 2-3 eggs), appropriate amount of ginger, shallots and garlic, appropriate amount of salt, appropriate amount of oil.

Here's how

Add 3 grams of yeast and 5 grams of sugar (to promote yeast fermentation) in 170 grams of warm water, let stand for 5 minutes, add 300 grams of flour, stir into a flocculent, add 10 grams of lard (or tasteless vegetable oil), and form a smooth dough with moderate softness and firmness, cover with a lid and let it ferment in a warm place.

The warm water is about 30 degrees Celsius, and it is just right to mix it with two-thirds of cold water and one-third of boiling water. It should be noted here that the first low water temperature should not be high, as the high may burn the yeast to death. Second, the water temperature is high, the dough ferments too quickly, which affects the formation of gluten, and the dough has begun to ferment before it is kneaded, and no matter how you knead it, it will not be smooth. This is the reason why helping a novice solve the problem of dough kneading is not smooth.

Add lard, and the steamed buns are not only white and fluffy, but also fragrant, making the pasta taste better and more beautiful in appearance. It is much healthier than the dough improver sold in the supermarket, and if you don't like the taste of lard (in fact, the finished product can't be eaten), you can add odorless vegetable oil instead.

The noodles of the steamed buns should be moderately soft and hard, the steamed buns that are too hard are not fluffy and soft enough, and the steamed buns that are too soft are not enough to support and are not full enough.

While the dough is rising, prepare the bun filling, wash and peel the carrots, slice and shred and dice.

The garlic moss is particularly tender, and the small tail is not thrown, washed and chopped. The first time I used it to make buns.

Roasted tofu is finely chopped, and if not, replaced with eggs, the taste is also quite fantastic.

Chop the ginger, garlic and green onion.

Heat oil in a pot, pour in ginger, garlic and green onion in turn and stir-fry until fragrant.

Add garlic moss

Add the carrots

Stir-fry to bring out the flavor, you don't have to fry it, you have to steam it to make it into a bun.

Finally, pour in the tofu, add an appropriate amount of salt and stir-fry evenly.

The oil I use is Sichuan pepper star anise oil that is fried by the way after frying, so it is very fragrant, and it tastes very good when you only put salt in the filling. If you use regular oil, you can add your favorite condiments to the filling to taste.

The dough rises to twice its size.

Dip your fingers in dry flour and press it, it does not collapse or retract, and it is a fine honeycomb tissue when it is pulled apart.

Exhaust is key. My method is to use a rolling pin to roll out and fold and then roll out, repeat several times, the exhaust effect is better than the hand kneading effect, the cutting section is basically no pores, only the air exhaust is kneaded in place, and the bun skin will be smooth.

Divide into two portions, take one and roll it into long strips and cut it evenly into 9 portions. I made a total of 18 buns with 300 grams of flour, which is a moderate size, and I also made 24 buns, which are relatively small.

Take a small agent, press it flat with your hand, roll it out into a round dough sheet, put an appropriate amount of filling, knead it by hand to make a package, and put it directly on the steaming drawer for secondary fermentation.

Pay attention to two points: one is that the bun skin must not be too thin, and it must be given space to ferment. It's too thin to get up, and it's easy to become dead noodles when steamed. The second is that the filling of the bun should be moderate, neither too little empty steamed out and not full enough, nor too much, the over-deformed finished product of the bun skin is not beautiful enough, so it is advisable to gently press the filling (the vegetarian filling is relatively loose) and knead it naturally.

After the second fermentation, it is obviously fattening, it looks full, and it seems to be full of gas when it is picked up.

If there is water on the lid of the pot, wipe it dry.

Bring to a boil over high heat, steam over medium heat for 12 minutes, simmer for 3-5 minutes, quickly remove the lid and set aside.

Note: Steam for 12 minutes when steaming 18 buns with 300 grams of flour, and 10 minutes when steaming 24 buns, this time is more appropriate.

If the lid is too light, be sure to press a heavy object to prevent steam from escaping from all sides. Lift the lid quickly to prevent steam from dripping onto the buns.

Remove and let dry until warm and serve. Take a look: all of them are white and chubby.

The leather is fluffy and soft like a sponge, and the filling is fragrant, refreshing and delicious. We love vegetarian buns.