The black whole wheat bun with a rich wheat flavor has a soft and not rough taste, and is full of fillings, so you can eat 5 of them in one go

 

Today I would like to share with you a bun made of black whole wheat flour and flour, with meat and vegetarian fillings, meat and vegetables, which can not only make you full, but also make you eat well, and friends who like it can try it!

Add 5g of yeast and 15g of sugar to the prepared 280ml of warm water, stir well, the sugar can promote yeast fermentation;

Pour the prepared 250g black whole wheat flour into 250g flour, stir well, mix the dough with the melted yeast water, stir while pouring, stir into a dough flocculent, knead into a smooth dough, the dough is appropriately softer, cover the lid and let it rise to 2 times the size after kneading;

When the noodles are resting, we will make the filling, clean the dried tofu, cut it into cubes, and set it aside for later use;

Prepare the cleaned cabbage, chop it, you can chop it finely, put it in a basin after chopping, add 1 tablespoon of salt, stir well, marinate for a while, and kill the excess water in the cabbage;

When pickling cabbage, let's beat the eggs, beat the prepared eggs in a bowl, add a little salt, cooking wine, a little water, stir well, beat and set aside, adding cooking wine and water can not only remove the fish, but also make the eggs more fluffy;

Heat the pot, add cooking oil, the oil temperature is 5 into the heat, pour in the beaten egg liquid, stir quickly with chopsticks, scramble the eggs, stir the eggs after stir-frying and solidifying, and then remove them from the pot for later use;

At this time, the cabbage has also been pickled out of the water, we squeeze the water in the cabbage dry, pickled the cabbage that has been squeezed out of the water and then make the filling, which can avoid the water, and the taste will be better later;

Add crushed eggs, dried tofu and minced meat to the dried cabbage, and then start seasoning, a little salt, a little light soy sauce, oil, cooking oil, stir well, and the filling is ready;

At this time, the dough is also good, the volume of the proofed dough has become significantly larger, there are rich honeycomb holes, take out the awakened dough and re-knead and exhaust, you can knead it appropriately for a while, so that the dough can taste more glutenous, and knead it to the size before proofing;

Roll the kneaded dough into long strips and cut it into evenly sized dough pieces;

Take a dough, flatten it with the palm of your hand, then roll it into a dough with a thick middle and thin edges, put the filling in the middle of the dough, and then close it like a bun;

Put the finished buns aside twice and let them rise for 15 minutes, and then steam them in the pot when the volume of the buns becomes significantly larger;

Steam in a pot on cold water, boil the water and steam for another 15 minutes, turn off the heat and simmer for 5 minutes before coming out of the pot, so as to avoid the buns collapsing, and the fluffy and soft black whole wheat flour buns will come out of the pot, the outer skin is fluffy and soft, and the filling is full;

Summary of the preparation of black whole wheat buns:

1. Raw materials: 250g of flour, 250g of black whole wheat flour, 5g of yeast, 15g of sugar, 280ml of warm water, 1 cabbage, 5 eggs, 150g of dried beans, appropriate amount of minced meat;

2. Minced meat can be added according to your preferences, add more if you like to eat meat, and you can also skip it if you want to lose fat;

3. It is recommended to kill the water in cabbage, otherwise there will be too much water in the back, which will easily cause dead skin;