The most suitable vegetarian stuffed bun to eat in summer, delicious and fragrant, soft and not collapsing, the more you eat, the more fragrant it is
In the summer, my family often eats this mushroom rape bun, which is delicious and nutritious, and it is good for the body to eat it regularly. Today I will share the method with you, follow the steps to ensure that the buns you make are soft and do not collapse, and they are better than those sold outside.
【Ingredients Required】
Noodles: yeast powder, 500g flour, warm water, sugar.
Filling: rape, shiitake mushrooms, 3 eggs, cooking oil, oyster sauce, salt, pepper, chicken essence, sesame oil.
Step 1: Remove the yellowish and wilted leaves of the rapeseed, tear off the whole leaves, put them in water to clean them, and remove them from the water. Cut off the roots of the shiitake mushrooms, put them in clean water and rub them carefully with your hands, wash off the dust and insect eggs on the surface, remove and squeeze out the water, and put them together with the small rape for later use.
Step 2: Add an appropriate amount of water to the pot, boil until boiling, add a few drops of cooking oil and a little salt, and blanch the rape for 10 seconds, which can maintain the green color of the rape. The blanching time should not be too long, as the taste and nutrition of rape will deteriorate.
Step 3: Take out the cold water, squeeze the water of the rape with your hands, and chop it on the cutting board; Beat three eggs into a bowl and stir up, scramble the eggs and serve them on a plate; After the mushrooms are diced, they are also stir-fried in the pan until they are soft.
Step 4: Pour 270ml of warm water into the cup, add 5g of yeast powder and stir well. Pour 500g of flour into the basin, add a spoonful of sugar to promote yeast fermentation, pour the yeast water into the flour, stir continuously until the dough is flocculent, knead it into a smooth and soft dough, cover with plastic wrap and let it rise for half an hour.
Step 5: Take advantage of this time to adjust the filling, pour rape mushrooms and crushed eggs into the bowl, add an appropriate amount of cooking oil, and lock in the moisture in the rape. Add 2 tablespoons of salt, 1 tablespoon of pepper, a small amount of chicken essence, and a spoonful of oyster sauce to enhance freshness, and finally pour in sesame oil and stir well with chopsticks.
Step 6: Wake up the dough with rich honeycomb tissue, sprinkle some dry flour on the cutting board, put the dough on it, knead and exhaust, and arrange it into smooth strips. Use a tool to cut the dough into evenly sized dough, flatten each dough, roll it into a dough cake with a thick middle and thin edges, put in an appropriate amount of filling, and knead it into pleats to close the mouth.
Step 7: Cover the pinched buns with plastic wrap, let them rise for 15 minutes, then put them in the cage drawer in turn and steam them in a pot with cold water. Steam for 10 minutes after steaming, the time should not be too long, otherwise the filling is easy to turn yellow and the taste will become worse. Turn off the heat and simmer for another 3 minutes, and the rape mushroom buns are ready to come out of the pot.
Tips:
1. The steamed bun is stuffed with green vegetables, and the leaves must be blanched and then chopped to maintain its emerald green color.
2. Add some cooking oil when preparing the filling, which can lock in the moisture, and the buns are tender and juicy and more delicious.
3. The steaming buns must be controlled for a long time, the filling is easy to turn yellow after steaming for too long, and the taste is soft and rotten.