Still buying breakfast? Teach you to make radish vegetarian stuffed buns, the dough is white and chubby, and the filling is delicious and not soupy

[Steamed buns with radish stuffing]

Dough ingredients: 300 grams of plain flour, 160 grams of warm water, 3 grams of yeast, 5 grams of baking powder, 20 grams of sugar

Ingredients for vegetarian filling: one white radish, three eggs, four millet peppers, five chives, a spoonful of salt, an appropriate amount of pepper, a spoonful of sesame oil, and a little oil

[The steps are as follows]:

1. Let's deal with the filling first, peel and wash the prepared white radish, rub it into shreds with a tool, add a small spoon of salt and mix evenly, marinate for 8 to 10 minutes, and marinate the juice inside, which can remove radish gas

2. During the period of pickling radish, scramble the eggs, beat the eggs into a bowl, beat evenly, pour them into a pot with two percent oil temperature, and use chopsticks to break them into small pieces after setting, and let them cool thoroughly

3. After the radish marinates the juice, add water to grab and wash it to wash off the excess salt, then pinch the water dry, shake it into a bowl, and wash the radish with water to make the taste more crisp

4. Pour in the cold eggs, add salt and pepper to taste, like the slightly spicy taste, add some chopped millet peppers, and finally add chopped green onions and sesame oil and mix well, our filling is ready, put aside for later use

5. Prepare the dough again, Xiaoyuan uses one fermentation here, if it is used for two fermentations, the dough is sent in advance, and then the filling will not be delayed, mix the warm yeast sugar evenly, and stir until the sugar and yeast dissolve

6. At this time, add flour and baking powder, and add some sugar and baking powder to the dough in winter to ferment to make the dough ferment quickly

7. Don't start directly, it can prevent sticking to your hands everywhere, first stir it into a dough with chopsticks, and then knead the dough into a ball, knead it for a while, the kneaded dough is smooth, soft and hard

8. Then put the smooth dough on the board, roll it into a long strip, cut it into small pieces with a scraper, divide it into 13 parts, and then sprinkle it with dry powder to prevent sticking

9. Use a rolling pin to roll out a thin dough sheet with a thin side and a thick middle, and put the adjusted shredded radish filling

10. Pinch out the folds of the bun, pinch the pleats, and it will look better and better through practice, pinch them all one by one, put oil paper on them to prevent sticking, cover them with plastic wrap, and ferment them to twice the size

In winter, you can pour warm water at 45 degrees into the steamer, put the raw embryo into it and ferment, and it will ferment in half an hour in about the same time as summer

11. Then put the fermented raw embryo cold water into the steamer, turn on the fire, start the timing after steaming, steam for 12-15 minutes, don't be in a hurry to open the lid after that, stuff for 2 to 3 minutes, to prevent sudden contact with cold air, resulting in retraction

The radish stuffing vegetarian bun is ready, the dough is white and soft, the filling is delicious and the soup is not available, are you still buying it for breakfast? Why don't you try this vegetarian bun, you won't get tired of eating a few