Whole grain vegetable buns
Overview
My husband has been saying he wants to eat vegetarian buns for a long time. But I never took action. I often make steamed buns, but I have never made vegetarian ones. I always think they are not as delicious as the meat stuffing. I bought some shrimp today and fried the shrimp heads in shrimp oil. Suddenly I thought that adding shrimp oil to the vegetarian buns would be delicious. Just do it. Sure enough, it is not inferior to minced meat. It was just steamed and most of it was already eaten.
Tags
Ingredients
Steps
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Put 200g corn flour in the basin, scald it with boiling water and stir it into granules. Because cornmeal has a thick texture, the texture can be improved after blanching.
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Add 600g flour. Because someone in my family doesn’t like to eat whole grains, the ratio of cornmeal to flour is 1:3. This ratio can be adjusted according to preference.
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Dissolve a spoonful of sugar in a bowl of warm water at about 30 degrees Celsius, then add 6-8 grams of yeast powder, mix thoroughly, and pour it into a basin. Then slowly add warm water to the basin and stir until most of the lumps form. Use warm water to make your face hair faster.
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Start kneading the noodles. Since cornmeal has a high water content after being blanched, do not rush to add water. Knead for a while, then add water in small amounts in batches, and knead the dough into a smooth and non-sticky dough. Cover or wrap with plastic wrap and place in a warm place to ferment.
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Prepare the fillings, cabbage (only half used), 4 mushrooms, and 200g of dried tofu.
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Remove stems from cabbage and tear into slices, slice mushrooms, and cut dried tofu into small cubes.
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Blanch cabbage and mushrooms in boiling water. Blanch, take out and let cool.
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Remove most of the water from the cabbage and shiitake mushrooms and chop into small pieces. Chop appropriate amount of green onions.
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Add a little oil to the pot and when it is 50% hot, sauté the chopped green onions, then add the diced mushrooms and stir-fry for a while. Add 1 tablespoon of Sichuan peppercorns and appropriate amount of oyster sauce, stir well and turn off the heat.
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Remove the mushrooms and add cabbage. Add appropriate amount of salt, 1 tablespoon of light soy sauce, and 1 teaspoon of sugar and mix well. Because the dried tofu I sell is prepared and has a salty taste. So I didn't put it in when seasoning. If you use dried tofu without saltiness, you should add seasoning at this time. The filling also tastes a little saltier than usual.
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Finally add the dried tofu, pour in the shrimp oil and mix well. At this point the filling is ready. The shrimp oil is made by frying the shrimp heads after I buy them. The recipe is introduced in my "Thai Shrimp Curry" recipe. If you don’t have shrimp oil, add sesame oil.
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When the hair is doubled in size, use your fingers to press a hole and it will stop shrinking. Peel it open and see that the inside of the dough is honeycomb-shaped.
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Knead the dough for a while to deflate it. Then take a portion and roll it into long strips and divide it into small pieces of even size.
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Take a ball of dough, flatten it and roll it into a round cake with a thick middle and thin edges, put the fillings on it and shape it into a small round bun. After everything is wrapped, let it sit for fifteen minutes.
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Fill the steamer with cold water. Put a wet drawer cloth on top of the steamer. Arrange the buns. Don't squeeze too tightly. The light from the range hood turned my light yellow cornbread into white bread.
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Cover and cook over medium-low heat until the water boils and steams up, then turn to high heat and steam for 8-15 minutes depending on the size of the buns. I steamed it for eight minutes. Turn off the heat and let sit for another three minutes.
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You can take out the buns. It smells so good! It's really no worse than meat-filled ones, and it's not easy to gain weight.
