Place the yeast in a bowl and mix with an appropriate amount of warm water for 5 minutes. In the winter, the yeast is warmed with warm water. The water temperature does not feel hot in the hands of the water, and the temperature is warm, so it is not high, so as not to scald the yeast. It can be done with cold water in summer.
Put the flour into the pot, add the sugar and mix well, then slowly pour in the good yeast water, stir it with chopsticks, then add the remaining warm water a few times until there is no dry powder in the basin, all the powder is rolled onto the chopsticks. It will be fine.
At this time, it is necessary to rub the surface by hand, and the surface is kneaded into a smooth dough, covered with a lid, and fermented in a warm place.
We use the time of the noodles to make the stuffed stuffed buns. Put the water in the pot and boil it. Put it in the cleaned vegetables and add some salt and cooking oil. Turn the vegetables in the pot up and down. The time is not long. The color of the vegetables will be removed and placed in a basin with cold water. It is too cold, so that the green vegetables that are simmered will not yellow, and the color will look good.
Chop the hot greens and squeeze the water. Cut the chopped vegetables into the pot and pour the appropriate amount of cooked oil and mix well. The amount of oil should be larger, and you can put the cooked oil that is fried in the food at the same time.
After shiitake mushrooms and fungus are chopped, the seaweed is chopped with water and chopped, the shrimp skin is washed, the tea is cut into small pieces, and the onion ginger is chopped.
Heat the pan and pour the oil (the amount of oil is large, it is 2 times the amount of oil in the usual cooking, and it is best to put half of the lard in the oil, so that the incense) is scented with onion ginger, followed by shrimp, shrimp, mushrooms, Fungus, tea dry stir fry, then you will feel a little dry in the pot, pour the appropriate amount of shiitake mushrooms in the hydrating pot stir fry, the amount of pour should be controlled, not too much, do not have soup in the pot, on the line, Season with salt, salt in a little more, and mix with vegetables in the back. Turn off the heat and pour it into the vegetables and mix well. If the saltiness is not enough, add salt and mix well. Adjust the stuffing oil of the buns and put them a little more salty, so that the steamed buns are just salty.
The filling is ready, the dough is almost ready, and the dough is fermented to twice the size of the dough. You can pour the dry flour with your fingers and poke it down. The hole does not retract, and it does not collapse and ferment.
Look, the good face is opened in a honeycomb shape.
Remove the dough and add the dry powder to the chopping board and simmer it. The flour should be added in small amounts for several times. It will take about ten minutes. Cut the dough and cut the bubbles without large holes. When the kneading dough is exhausted, the flour cannot be added too much, otherwise the steamed buns will feel sticky.
搓 Growth bar, divided into 35 grams of facial agents.
Press the noodle and use a rolling pin to form a thin, thick bun.
Put the stuffing and wrap it in a bun.
Put it all in the steamer, leave a gap between the buns, wake up for 15 to 20 minutes, the buns look like a big circle, you can't fully wake up twice. Cold water pot, look at the size of the buns, steam for 20 to 25 minutes to turn off the heat, then suffocate for 3 to 5 minutes to cover the cage.
The color of the green vegetables is green and there is no jaundice!
Stir-fried fillings are full of juice, so don't have extra juice.
1, the vegetable bun oil should be more, the stuffing should be slightly salty, so that it will not be light after steaming. 2, hair skills, flour: yeast: sugar: the ratio is 1:1:3, such as 500 grams of flour, with 5 grams of yeast, 15 grams of sugar, water consumption can not be quantified due to the different amount of water absorption of flour, normal for flour Half of the amount or slightly more, 500 grams of flour with 250 grams of water. The face of the bun is normally softer than the face of the steamed bun. 3, the face can not be sent, use your fingers to stain the dough, if the dough collapses, it will be sent, and the dough that has been sent can not be steamed. The dough is retracted just before it is released. If you don’t retract, you don’t collapse. 4, steamed buns can not be too long, otherwise the surface will be steamed to death, and steam water can not be dripped onto the steamed buns, will also burn the surface. 5. What if the winter is not good and there is no heating? I usually open the electric blanket, open it to the high-end, cover the lid of the basin, wrap it in a large bath towel and put it in the bed for 2 hours.