Whole-wheat steamed buns stuffed with wild vegetables

Overview

To be honest, making buns is really my weakness! I’m really embarrassed to see people, but I still enjoyed the food haha! It’s so miserable when I’m young, I’ll try to practice more and try to improve! Today I made steamed buns stuffed with whole wheat wild vegetables. Yesterday I went to visit my father-in-law. The old man picked wild vegetables with his own broom. I wonder if you have eaten them? I love eating meaty ones. With the addition of Panax notoginseng fat and lean pork filling, the wild vegetables need fatter meat to taste better, otherwise it will feel too bad. Because I forgot to add a little more water when adding whole wheat flour, today's buns were a little hard, and it was very difficult to wrap them. Because they were too dry, the pleats of the buns cracked while wrapping them. I finally managed to knead them, at least the stuffing was on the inside and the skin was on the outside, haha! I will make sure to remember to improve it next time. Today I used a pastry machine to make steamed buns. This machine is really compact and doesn’t take up much space in the kitchen. It can also make eight large steamed buns at once! It is suitable for a family of three. It can be used for steaming steamed buns, steamed buns, steamed flower rolls, steamed cakes, and even snacks. The newly designed two-layer steaming drawer is the icing on the cake. It can make double-layered large buns, which is really great.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• clear water
• dumpling noodles
• homemade msg
• light soy sauce
• onions
• pork
• whole wheat bread flour
• wild vegetables
• yeast
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients: 150 grams of whole wheat flour, 150 grams of dumpling flour, 300 grams of blanched wild vegetables, 350 grams of pork, 20 grams of onion and ginger, light soy sauce, salt, sesame oil, homemade MSG, and yeast.

   

2. 2 Put whole wheat flour and dumpling flour into the inner pot of the pastry machine, then add a small spoonful of yeast (3 grams)

   

3. 3 Then add 160 ml of water

   

4. 4 Insert the inner pot into the pastry machine

   

5. 5 Select the function and noodle level, press the switch, and the machine will start kneading noodles for 15 minutes.

   

6. 6 While the noodles are kneading, stir the pork into stuffing, chop onions and ginger, and chop wild vegetables and set aside.

   

7. 7 Place the minced onion and ginger into the pork stuffing and add 20 ml of sesame oil

   

8. 8 Add 40ml light soy sauce

   

9. 9 Add 3 grams of homemade MSG, mix well and marinate for a while.

   

10. 10 When the dough is fermented, put the chopped wild vegetables into the meat filling, add 5 grams of salt, mix well and set aside.

    

11. 11 It will take about an hour for the dough to rise until the basin is full.

    

12. 12 Pour the dough onto the chopping board, knead it evenly, roll it into strips and cut into pieces, then roll it into a bun wrapper and wrap it with the mixed wild vegetable filling.

    

13. 13 Add enough water to the pastry machine and place the first layer of steamer.

    

14. 14 Place the steamed buns with steaming paper on the steamer

    

15. 15 Then put the second layer of steamer drawer and fill it with steamed buns.

    

16. 16 Close the lid, select the steam function, and set the timer to 36 minutes. (The actual steaming time is about 22 minutes after boiling the pot.)

    

17. 17 The machine will beep when the time is up. Do not open the lid at this time. Let it simmer for 3 minutes before opening it. This is the first layer of buns.

    

18. 18 Below is the second layer, which is very plump when steamed, but looks a little miserable haha!