Recipe: Plain stuffed buns

Home Cooking Recipe: Plain stuffed buns

Notes:

Must eat hot, leek eggs, tofu noodles are soft and tender, and the noodles are also simmering. Our old people love to eat the stuffing buns, go back and do it for your family, you will win everyone's favorite . Simple, casual, and delicious, it is the taste of home.

Ingredients:

Steps:

  1. Home Cooking Recipe: Noodles (fat noodles): Take dry flour in the noodle basin, and use Angel Yeast to open it with warm water, then pour it into the flour and stir it. Stir in the appropriate amount of cold water and knead it into a soft dough.

    Noodles (fat noodles): Take dry flour in the noodle basin, and use Angel Yeast to open it with warm water, then pour it into the flour and stir it. Stir in the appropriate amount of cold water and knead it into a soft dough.

  2. Home Cooking Recipe: Cover the lid xing (xing three sounds), in the winter to place in the sun, or in the warm place for almost 2 hours, the summer dough fermentation process usually takes 1 hour

    Cover the lid xing (xing three sounds), in the winter to place in the sun, or in the warm place for almost 2 hours, the summer dough fermentation process usually takes 1 hour

  3. Home Cooking Recipe: The dough is 2 times larger than the original one. It is opened in a honeycomb shape. Poke a hole in the surface of the dough with your fingers. If the finger is removed, if the small hole cannot be restored, the dough is good. Add half a spoonful of alkaline noodles, knead the dough repeatedly, and simmer until the noodles, no yeast, continue to burst for half an hour.

    The dough is 2 times larger than the original one. It is opened in a honeycomb shape. Poke a hole in the surface of the dough with your fingers. If the finger is removed, if the small hole cannot be restored, the dough is good. Add half a spoonful of alkaline noodles, knead the dough repeatedly, and simmer until the noodles, no yeast, continue to burst for half an hour.

  4. Home Cooking Recipe: Stuffing: leeks and nets to dry

    Stuffing: leeks and nets to dry

  5. Home Cooking Recipe: Boil the water on the stove and soften the noodles

    Boil the water on the stove and soften the noodles

  6. Home Cooking Recipe: Hot pot of cold oil, broken eggs, fried into egg

    Hot pot of cold oil, broken eggs, fried into egg

  7. Home Cooking Recipe: Put the leeks, tofu, broken noodles, and chopped eggs in a large bowl, add salt, a little spiced powder, MSG seasoning, stir well, and mix the stuffing.

    Put the leeks, tofu, broken noodles, and chopped eggs in a large bowl, add salt, a little spiced powder, MSG seasoning, stir well, and mix the stuffing.

  8. Home Cooking Recipe: Mix all the ingredients well

    Mix all the ingredients well

  9. Home Cooking Recipe: The dough is grown into a strip of 3 or 4 cm long.

    The dough is grown into a strip of 3 or 4 cm long.

  10. Home Cooking Recipe: After flattening, use a rolling pin to form a round dough, which is slightly thicker than the dumpling skin.

    After flattening, use a rolling pin to form a round dough, which is slightly thicker than the dumpling skin.

  11. Home Cooking Recipe: Place the filling in the center of the dough

    Place the filling in the center of the dough

  12. Home Cooking Recipe: Hold it with the palm of your left hand, press the stuffing with your left thumb, and lift the edge of the dough with your right hand. A pleat and a pleat overlap, pleating at the edges, slowly closing, and a bun is wrapped.

    Hold it with the palm of your left hand, press the stuffing with your left thumb, and lift the edge of the dough with your right hand. A pleat and a pleat overlap, pleating at the edges, slowly closing, and a bun is wrapped.

  13. Home Cooking Recipe: Wake up for a while after wrapping, about 15 minutes or so

    Wake up for a while after wrapping, about 15 minutes or so

  14. Home Cooking Recipe: The water must be boiled before it can be steamed on the drawer. It takes 15 minutes for the buns to be served. The meat filling time is about 20 minutes.

    The water must be boiled before it can be steamed on the drawer. It takes 15 minutes for the buns to be served. The meat filling time is about 20 minutes.

Tips:

1, because it is vegetarian stuffing, so the less seasoning the better, our family basically only put two kinds: salt and MSG, Shaanxi locals like to put a little spiced powder. 2, after mixing the stuffing, if it is not immediately packaged, do not prematurely put salt, it will come out. It has better white noodles and can absorb a part of the water. The function of adding the noodles can absorb the moisture in the filling, help the stuffing to hold the group, and the taste of the filling with the noodles is softer and more delicious. 3. The ratio of flour to yeast is 40:1, that is, 200 grams of flour is added to 5 grams of yeast. Put the yeast into a bowl, spread it with warm water, pour it into the flour and mix well. It is best to put it in a warm place and wait for the fermentation.


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