Have you ever eaten vegetarian buns and bean sprouts filled with vermicelli for many years? Today, I will introduce in detail from the noodles to the filling to ensure that the steamed buns are soft and fresh, crisp and refreshing and not greasy
【Ingredients】
Crust: flour, yeast, water
Filling: bean sprouts, vermicelli, leeks, eggs
【Steps】
1. Mix noodles
Prepare 500 grams of flour, add 5 grams of yeast, stir well, then add 270 ml of water, stir into a flocculent shape, knead the dough with moderate hardness and softness, cover with a lid, and let rise until twice the size.
2. Adjust the filling
Boil the water in the pot, blanch the bean sprouts, boil until the bean sprouts are broken, and then remove the cold water again, so that the bean sprouts will taste more crisp. Then use the water in which the bean sprouts are boiled to blanch the vermicelli until soft.
After the bean sprouts have been cooled, remove them and put them on a plate. Soak the soft noodles through cold water (the noodles will not stick after the cold water), cut them into small pieces, and put them on a plate. Then add half a spoonful of dark soy sauce and one spoonful of light soy sauce, stir well, and marinate for 10 minutes, so that not only the color will be better, but also more flavorful.
In a small bowl, crack in three eggs and stir. Put oil in a pot, pour in the egg liquid when the oil is hot, quickly spread it with chopsticks, and let it cool for later use.
Prepare a handful of leeks and clean them, cut them into small cubes, put them in a large bowl, add an appropriate amount of oil, and stir well to prevent the leeks from coming out of the water.
Add cooled eggs and marinated bean sprout vermicelli to the mixed leeks, then add an appropriate amount of salt, five-spice powder, chicken essence, and oyster sauce, without stirring, and set aside for later use.
3. Make steamed buns
After the dough is proofed, take it out and knead and exhaust it, this step must be kneaded for a while to drain the air inside, so that the bun will be smooth and white on the skin.
Roll the kneaded dough into long strips, cut it into evenly sized pieces, knead all the dough round, and roll out the skin from the first kneading agent.
Once the bun skin is rolled, stir the filling well. Take out a bun wrapper, put the filling, and wrap it in the way you are used to.
4. Steamed buns
After all is done, put it in the steamer for the second proofing, and the specific time of the second proofing should be decided according to the local temperature. This step is also very important, the proofing is not good, and the steamed buns are yellow and hard, like dead gnocchi; If it is overproofed, the gluten tissue will break, and it will retract and collapse after steaming. The good state of the hair is that the volume is 1.5 times the size of the original, and it feels light and fluttery when you pick it up with your hand. Turn on the heat, steam the water for 10 minutes, simmer for 2 minutes.
In this way, our bean sprouts vegetarian buns are completed, all of them are white and fat, not retracted or collapsed, the filling is also crisp and delicious, not greasy, three at a time is not enough to eat, friends who usually like vegetarian buns are worth a try!