How to make steamed buns? They are soft and delicious. You can be a cook at home.

How to make steamed buns? They are soft and delicious. You can be a cook at home. Steamed bread is a delicious snack. The method is simple and suitable for all ages. Generally, steamed buns are made early. You can make steamed buns without making alcohol early. Simple and easy, reserve as soon as possible. Share with you the making process of a mushroom steamed stuffed bun.

The first step is to prepare ingredients in advance, including Pleurotus ostreatus, pork belly, ginger, shallots and wheat flour. Put the yeast in a dish, add warm water and stir well. Pour the wheat flour into a basin, add yeast water and stir evenly with chopsticks. While adding warm water, stir the chopsticks into a flocculent shape. Then knead them into a big dough. Cover it and make it round, twice its original size.

We can prepare all the food when the dough is fermented for a long time. Add water to the pot and boil it, then pour in the mushroom blanching water for about 1 min. Carefully prepared pork belly, removing pigskin, slicing raw pork, and filling pork belly with fat and thin jiaozi, has the best effect. Then cut into minced meat, mash it into pork paste and put it in a basin for later use. Chop the onion, chop the Pleurotus ostreatus, chop the ginger, pour the vegetable oil into the pot, stir-fry the pepper, pour it into the pot, add thirteen spices, which are extremely delicious and oil-consuming, monosodium glutamate and salt, and a proper amount of soy sauce, and stir well.

Step 2: Sprinkle some wheat flour on the slate, put the dough with good mellow degree into the slate and knead it until smooth, then pull the dough into small dough, knead the small dough until smooth, then knead it into strips and cut it into small noodles with uniform size with a knife. Roll the dough into a thin steamed bun skin at the edge of Rongheng with a rolling pin, and put the stuffing on the steamed bun skin. You can wrap more buns by bending your fingers. Wrap the steamed buns, steam the curtains and brush the oil to prevent them from sticking.

Put the steamed bread on the steaming curtain for a second fermentation for half an hour, and you must not steam it directly. Only after the second fermentation, the steamed stuffed bun is soft. Uncover the lid with boiling water, steam for 20 minutes, turn off the fire when the time is up, directly uncover the lid to let it breathe, and wait for 3 minutes to start the pot again. This can prevent the steamed stuffed bun from collapsing and shrinking. Let's steam this steamed stuffed bun, which is soft and refreshing. Steamed buns can be cooked more at a time, and friends who like breakfast in the refrigerator can collect them themselves and try them at home.