I often eat a variety of pasta in the breakfast, but the buns are rarely done. On the one hand, because I don't know how to pack the buns, the shape of the buns that are out of each package is very ugly, and I don't even like them, let alone children? On the other hand, because the time for breakfast in the morning is limited, there is not a lot of time spent on breakfast. It takes a long time to make buns. The family does not like to eat overnight food or food that is heated again in advance. Both considerations and nutritional considerations are based on the principle of maintaining the current diet. The children at home especially like to eat buns, and ask him to do it from time to time. He has said that the buns are too big. He doesn't like to eat big buns. He likes to eat dumplings and asks to do one bite. This is not Is it more difficult? For this reason, I did not promise to make buns in the morning, and the frequency of making buns was gradually reduced. A few days ago, the little girl chanted for a long time without eating buns. I wanted to eat the buns made by my mother. I just saw my good friend yiyi mom sharing her exclusive secret mushroom sauce on TV. I took the opportunity to try this filling again. Steaming a pot, the exception type is sorry for the audience, the taste and taste are well received by the father and son. Reference size: 12
Scallions washed and chopped
After washing the dried mushrooms, soak them in warm water for more than 3 hours, remove excess water and cut into small pieces.
Pork cut small Ding
Put a little oil in the pot, add the star anise and stir fry with the pork.
Stir-fry until the color changes, add the green onions and stir fry
After sautéing the scallions, add mushrooms and stir fry
Add sweet sauce and soy sauce together and stir fry
After frying the sauce, add the sugar and the oil to stir fry until the meat is cooked.
The yeast is slightly melted with water and poured into the flour. Then slowly add the remaining water in portions and knead the flour into a smooth dough.
Divide the dough evenly into 12 small doughs
Take one of the dough sticks with a rolling pin to form a slightly thinner edge in the middle.
Take the right amount of filling in the middle
Pinch a pleat from one place, then continue to pinch the pleats in one direction until the edges of the dough are pinched and closed into a bun
Make the remaining dough according to the above method, put the prepared steamed buns on the oil paper pad and put the lid on the lid for the second fermentation to about 2 times (about 40 minutes).
Put a proper amount of water in the steamer, boil the water and put in the fermented steamed buns. Turn off the steam for about 15 minutes, and simmer for about 3 minutes to remove the lid.
1. The ratio of sweet noodles and soy sauce in the filling is free to season according to your own taste. Soy sauce is more salty and should not exceed the amount of sweet noodles. 2. Steamed buns can be directly fermented once, and plastic surgery is more convenient. 3. The fermentation time is flexible according to the temperature. High temperature, short fermentation time; low temperature, long fermentation time 4, when the steamed buns are placed in the steamer, some space should be reserved between each to prevent the buns from sticking together after fermentation.