Steamed buns with winter bamboo shoots and oil residue

Overview

How to cook Steamed buns with winter bamboo shoots and oil residue at home

Chop 100 grams of oil residue.
Boil the winter bamboo shoots in boiling water for 2 minutes before mincing.
.Clean and chop 4 green garlic sprouts.
Two packages of broken rice sprouts.
Mix all the ingredients, add a spoonful of dark soy sauce, a little five-spice powder, a spoonful of sesame oil, and white sugar. Just a little bit of white sugar is enough. Use white sugar instead of MSG to achieve the effect of improving freshness. Because rice sprouts are relatively salty, there is no need to add additional salt when making stuffing.
Knead 500 grams of self-raising flour and about 320 grams of warm water into a dough. It is better to use warm water that is not hot to the touch. Do not pour all the water in at once. Add more as appropriate.
Cover the kneaded dough and leave it in a warm place to ferment.
Take the fermented dough out again and knead out the air bubbles in the dough. Then take half of it and continue to knead it into a ball, and then roll it into strips.
Then cut into small pieces.
Then knead the small dough and roll it into bun skin.
.Put the stuffing into the buns. The prepared buns are left for 20-30 minutes for secondary fermentation.
Steam for 25 minutes. After the fire is boiling and steaming, continue the fire for 10 minutes, then reduce the heat to low for 15 minutes. Do not open the lid immediately after turning off the heat. Turn off the heat for 3-5 minutes and then open the lid.