Steamed Buns: The Filling Xiao Yuan Loves Most – Fresh, Tender, and Crispy!
Hi everyone, Xiao Yuan is bringing you the latest food updates! Today, I'm sharing 'This is the filling Xiao Yuan loves most – it's juicy, tender, and crispy, and kids can eat it for three days straight!'
What do you usually eat for breakfast? Xiao Yuan's table always has a portion of congee, and basically, it's paired with steamed buns, fried dough sticks, flower rolls, steamed buns, and pies. Today, I'm bringing you a recipe for steamed buns – this filling is even more popular than the buns themselves! It's juicy, tender, and crispy, and kids won't get tired of it even if they eat it for three days straight~ Haha
Making dough from scratch, a lot of babies said that, now the temperature is only a few degrees, how long does it take to ferment dough? It takes about five or six hours for one time, thinking about it makes people want to give up. Actually, when fermenting dough, don't just add yeast, add a few more things, even if it's only a few degrees, fermenting dough only takes half an hour, it doesn't take long at all. Below, I'll explain the details. If you like it, grab your hands and start making it.
1We'll start with the filling. Shredded cabbage, add a little salt to season, and mix until it's seasoned.
2While the cabbage is being seasoned, soak vermicelli in boiling water, cool it down with a little water, and then cut it into small pieces. Wood ear mushrooms need to be soaked beforehand, washed, and cut into minced pieces. Sausage needs to be cut. Finally, add chopped green onions.
1315 minutes later, the cabbage has released a lot of juice, then squeeze out the excess juice with your hands to prevent it from being too wet later when wrapping, which will make it difficult to wrap well.
4Then, sequentially put the shredded cabbage, wood ear mushrooms, vermicelli, sausage into a large basin, add a little salt, pepper, sugar, and soy sauce for seasoning.
5Mix it well and then add a spoonful of edible oil to increase its oiliness. Finally, add chopped green onions when wrapping. Green onions must be added when wrapping, and too much time will make the green onions smell.
6Then start making the dough. Put 285 grams of warm water in the bowl, 7 grams of yeast, and 20 grams of sugar, and mix until the sugar and yeast are melted.
7Next, add 500 grams of medium-strength flour, stir with a chopstick until it's a flocculent state, then knead it into a smooth dough.
8Ferment until it doubles in size. Poke a hole with your finger, and it should be like squeezing the eyes of a baby, not shrinking, and when you tear open the dough, the internal honeycomb structure should be uniform.
9On the cutting board, sprinkle a little dry powder, put the fermented dough on it, deflate it, and knead it again, then shape it into a long strip, and cut it into small segments.
11Take a small segment, press it flat with your hand, use a rolling pin to roll it into a square with thin edges and thick center, put the filling on it.
12Then pinch out the edges, seal it completely, and after finishing, cover it with plastic wrap, and ferment it again until it doubles in size.
13Put it into a greased steaming pot, open the fire, start timing after the steam comes up, steam it for 15 minutes, and then steam it for 3 minutes. This filling contains five ingredients – the freshness of the cabbage, the crispness of the wood ear mushrooms, the tenderness of the sausage, and it's nutritious and delicious!
A few remarks:
1The ingredients here don't have a fixed proportion, you can adjust according to your preference, and the seasonings are also customizable.
2When fermenting dough, don't just add yeast powder, add some sugar, the resulting dough will be more fluffy and white, and it will also help speed up fermentation.
3How to judge if the dough has fermented during the second fermentation? The edges of the dough can quickly rebound when pressed, and when you hold a steamed bun embryo, it's light and weightless, this is the state.
