You can make delicious and delicious buns without dough, with thin skin and big filling, and they are snatched up as soon as they come out of the pot

Semi-hot radish shredded vermicelli bun 

Dough: 450 grams of all-purpose flour, 120 grams of hot water (above 80 degrees), 110 grams of room temperature water

Filling: 1 green radish (medium size), 1 carrot, 1 handful of vermicelli, 10 crab foot sticks, appropriate amount of shallots, appropriate amount of ginger, 2 tablespoons of Yipin fresh soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt, a little pepper, a little sugar, an appropriate amount of corn oil

1. Let's mix the dough first, put the dough into the basin, half of the dough is scalded with hot water above 80 degrees, and the other half is mixed with room temperature water, respectively, stir the dough into a large dough flocculent, and then knead it into a rough dough by hand, seal the dough and rest for about 10 minutes

2. After the end of the resting dough, knead it briefly for a minute or two, the dough will become smooth and delicate, and seal the dough for about 30 minutes after kneading

3. Then we will deal with the filling, first wash the green radish, do not peel it, use a grater to cut it into shreds, then sprinkle in a little salt and mix evenly, marinate for about 10 minutes, and marinate the water in the radish, which can remove the spicy taste of the radish

4. After pickling, a lot of water comes out of the radishes, try your best to dry up all the water

5. Cut the blanched vermicelli into segments; Carrots are shredded with a grater; Crab foot sticks cut into small cubes; Slice the shallots into small cubes; Finely chop the ginger and put it in a filling bowl with the shredded radish that has been drained

6. Then start seasoning, add 2 tablespoons of fresh soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt, a little pepper, a little sugar, corn oil Need a little more, stir the filling and seasoning evenly for later use, if you feel that the filling is relatively dry, you can add an appropriate amount of water to adjust it 

7. The filling is adjusted, the dough is also awakened, take out the dough without kneading, directly knead it into long strips, and then divide it into small noodles of appropriate size, and the size of the small noodles determines the size of the buns

8. Flatten the small flour, roll it out into a round dough sheet with a rolling pin, and remember to sprinkle an appropriate amount of dry powder on the board to prevent sticking 

9. Put an appropriate amount of filling on the dough and wrap it into a bun in the way you are used to. 

10. After all the buns are wrapped, put them in the steamer, I usually boil the water in the steamer in advance, and then put the buns in and steam them directly for about 12 minutes, and the buns will be cooked 

11, the big bun with thin skin and big filling is done, the combination of shredded radish and crab foot stick makes this bun particularly delicious, the moment I open the lid, I know that the steamed pot of steamed buns today is not enough to eat, because it is so delicious!

Tips

1. Different brands of flour have different water absorption, so when using liquid, it is necessary to observe the state of flour and adjust the amount of liquid appropriately.

2. Radish does not need to be peeled, and the water must be salted out with salt after being shaved into shreds.

3. Many people prefer to match vermicelli when making steamed buns with green radish, in fact, the taste of vermicelli is better, and the vermicelli is scalded in advance and then simply cut a few times, without cutting too much, and the taste is smoother; The green radish here cannot be replaced with white radish, because the taste of the two radishes is different, and the steamed bun made is not the same texture at all. I didn't put meat in this production, and my friends can also add an appropriate amount of meat filling to increase the taste.