Glutinous rice stuffed buns (one fermentation)

Overview

The fluffy and soft dough is filled with salty and soft glutinous rice. It is rich in taste, nutritious and delicious. It adopts one-time fermentation, which saves time and effort. Use the steamed bun tongs to pick out any pattern at will, which is easier than pinching pleats.

Tags

• staple food
• pasta
• home cooking
• breakfast
• lunch
• dinner
• clear water
• glutinous rice
• light soy sauce
• mushrooms
• onions
• oyster sauce
• sausage
• thirteen incense
• yeast
• carrot
• plain flour

Ingredients

Steps

1. 1 Soak the glutinous rice in water for one night, take it out the next day, wash it, drain the water, put it in a steaming tray covered with a wet drawer, put it in a steamer, bring the water to a boil over high heat, and steam over medium heat for about 25 minutes until the glutinous rice is soft and glutinous.

   

2. 2 Add oil to the wok, add diced onions and stir-fry, add diced carrots, diced mushrooms, and diced sausages and stir-fry until cooked. Add light soy sauce, oyster sauce, and thirteen spices, stir-fry evenly, turn off the heat, add steamed glutinous rice, stir-fry evenly, and the glutinous rice filling is ready.

   

3. 3 Mix flour, yeast, and water and knead into a smooth dough.

   

4. 4 Without fermentation, directly roll the dough into a long strip, cut it into equal-sized dough pieces, and divide the glutinous rice filling into corresponding equal parts.

   

5. 5 Roll out the dough into a bun wrapper, fill it with fillings, and seal it downwards.

   

6. 6 Use flower bun clips to cut out any pattern you like.

   

7. 7 Place in a steamer lined with damp cloth and ferment until 1.5 times in size.

   

8. 8 Bring the water to a boil over high heat, steam over medium heat for about 20 minutes, turn off the heat, and simmer for 3-5 minutes before uncovering the pot.

   

9. 9 Fluffy and soft, salty and soft.