Steaming steamed buns in winter, teach you a simple and quick way to do it, eat it for three days at a time, and it will come out of the pot in 15 minutes

What I shared today is "Steaming steamed buns in winter, teach you how to do it simple and fast, eat it once for three days, and it will be out of the pot in 15 minutes"

[Homemade buns]

Ingredients for dough: 600 grams of plain flour, 310 grams of warm water, 20 grams of sugar, 7 grams of yeast

Ingredients: 2 pieces of chicken breast, 10 shiitake mushrooms, 2 celery, 1 carrot, pepper water, ginger, light soy sauce, dark soy sauce, oyster sauce, pepper, salt, chicken powder

[The steps are as follows]:

1. First put the chicken breast, ginger, and pepper water (the ratio of meat and pepper water, 3 to 1), put it in a food processor, whip it into a puree, like a little texture, cut it with a knife, and then whip the pepper water into it

2. Blanch the celery, shiitake mushrooms and carrots in advance, then puree, put them in a bowl, add salt, pepper, light soy sauce, dark soy sauce, oyster sauce, chicken powder to taste, stir it well, our filling is ready, put aside for later use

3. To make the dough again, pour the prepared white sugar yeast warm water into a bowl, stir well until the yeast and white sugar melt into yeast water, add some sugar, not only help fermentation, but also taste better

4. Add flour at this time, first use chopsticks to stir the yeast water and flour into a dough flocculent, and then knead the dough into a smooth dough

5. This is a fermentation, so be sure to knead it for a while, if the pot is not easy to operate, put it on the board to knead, the kneaded dough is smooth, soft and hard

6. Then divide the kneaded smooth dough into two parts, take half of it and knead it into strips, cut it into small pieces with a scraper, and sprinkle some dry powder to prevent sticking

7. Then use a rolling pin to roll out the dough sheet with four thin sides and thick in the middle, and put the adjusted filling

8. Put your thumb on the dough, pinch out the folds one by one, and make it into a bun

9. Then make all the remaining dough, cover with plastic wrap, and ferment it to twice the size, if the temperature is too low and the fermentation is slow, you can inject 45 degrees of water into the steamer, and then put the raw embryo into it to ferment, about half an hour

10. Use a fermentation, so this fermentation must be in place, so how to judge that it is good? The volume of the raw embryo has become significantly larger, and the edge of the dough can be slowly rebounded by pressing lightly, and the raw embryo can be placed in the palm of the hand

11. Put the fermented raw embryo into the steamer, steam for 15 minutes after steaming, put the remaining raw embryo in the refrigerator and freeze it, take it out when you want to eat it, and steam it directly in the pot for 15 minutes

Isn't it very simple and time-saving, do a little more at a time, this amount of Xiaoyuan, you can eat it for about three days, and then have a cup of soy milk, and breakfast will be all together!