Shiitake mushroom and green vegetable buns, master these 3 points, the dough is white and soft, the filling is emerald green and does not change color, it is really fragrant

(1), if you want to make noodles quickly in winter, add some sugar to it, which will help fermentation, and the taste of the dough will be better, you can also add some baking powder, baking powder is also helpful for rapid fermentation, and the dough will be more white and soft

(2) The vegetables are salted in advance to marinate the excess juice, the salt has the effect of fixing the color, and the pickled taste is more crispy

(3) If you want the stuffing not to turn yellow after steaming, you need to add a little baking soda or alkali, so that the steamed bun filling is the same green and crisp as before steaming, and will not turn yellow

As long as you do these three points, you can also easily make white and soft, green and non-yellowing mushroom green vegetable buns, the following will explain its practice in detail, if you are interested, you may wish to take a look!

[Shiitake mushroom green vegetable bag]

Dough: 300 grams of all-purpose flour, 160 grams of warm water, 20 grams of sugar, 4 grams of yeast, 4 grams of baking powder

Filling: 1 pound of green vegetables, a large handful of dried shiitake mushrooms, half a spoon of salt, an appropriate amount of pepper, half a spoon of chicken powder, 1 spoonful of sesame oil, a little oil

[The steps are as follows]:

1. Wash the greens, cut them into small pieces, put them in a basin, add half a spoon of salt, mix evenly, marinate for 5 to 8 minutes, and marinate the juice

2. Wash it with water again, pinch the water dry, shake the greens away, put them in a bowl for later use 3, put the dried mushrooms in the water and soak them softly, you can use warm water in winter, it will be faster, and then grasp and pinch them, rinse them well

4. Cut into small cubes, put a little oil in the pot, put the diced shiitake mushrooms in it and stir-fry them to make the fragrance, stir-fry them with oil, and the fragrance will be stronger

5. Let it cool naturally, then pour it into the bowl of green vegetables, and then simply adjust a flavor, add some salt, pepper, chicken powder, sesame oil, and mix well after the filling is made, and the seasoning can also be according to your preference

6. To make the dough again, mix the sugar and warm yeast evenly, stir until the sugar and yeast dissolve, first dissolve the yeast to stimulate the activity of the yeast

7. Add all-purpose flour and baking powder, baking powder is lead-free, don't worry about safety, and then use chopsticks to stir it into a dough flocculent

8. Knead the dough into a dough again, ferment it once, knead it for a while, and the kneaded dough will be smooth and moderately soft and hard

9. Move the kneaded smooth dough to the cutting board, knead it into strips, cut it into small pieces with a scraper, sprinkle some dry powder to prevent sticking, and slightly flatten the small pieces with the palm of your hand

10. Then use a rolling pin to roll out a thin dough sheet with a thin periphery and thick middle, and put the adjusted mushroom and green vegetable filling

11. Pinch out the pleats, do them all one by one, cover them with plastic wrap, ferment it to twice the size, ferment it in winter, you can inject warm water at 40 degrees into the steamer, put the raw embryo in, and the usual fermentation time is about the same

12. How can you tell if it is fermented? The volume of the raw embryo has become significantly larger, and the edge of the raw embryo can be rebounded by pressing lightly, and the raw embryo can be held lightly in the palm of the hand, and there is no weight

13. Put the fermented raw embryo cold water into the steamer and turn on the fire, start steaming for 12 minutes after steaming, do not rush to open the lid after steaming, and simmer for 2 to 3 minutes to prevent sudden contact with cold air causing retraction