Cornmeal and radish stuffed buns
Overview
How can you not steam steamed buns during the Chinese New Year! In the past, when my father was still here, every Chinese New Year would include steamed cakes and steamed buns! Dad always said that if you don’t steam cakes or steamed buns during the Chinese New Year, there will be no Chinese New Year flavor. So now every time during the Chinese New Year, I also steam cakes and steamed buns, so that the house looks steaming and lively. What we are steaming today are cornmeal and radish stuffed buns. During the Chinese New Year, if you eat a lot of fish and meat, a multigrain vegetarian bun can also be used to regulate your stomach.
Tags
Ingredients
Steps
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Prepare flour, cornmeal,
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Prepare the ingredients for radish filling, wash and dice mushrooms, and dice dried tofu.
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Dissolve baking powder with warm water
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Put flour and cornmeal into a large bowl, add a small spoonful of sugar,
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Add fermented water and stir well,
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Knead the dough into a smooth dough, put it into the bread machine and let it ferment.
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Wash the radish, peel it, grate it into shreds, sprinkle some salt and rub it for a few times, squeeze out some of the juice and set aside.
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Heat oil in a pan, add minced ginger and garlic and sauté until fragrant, add dried shrimps and stir-fry until fragrant.
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Then add the dried tofu and stir-fry evenly.
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Heat oil in a pan, add diced mushrooms and stir-fry evenly, turn off the heat.
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Put in the dried tofu and then the shredded radish
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Add salt, five-spice powder, green onions, green garlic, chicken essence, and sesame oil and mix well.
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The radish stuffing is ready
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Take out the fermented dough, deflate it, knead it evenly, cut it into equal pieces, cover it with plastic wrap and let it rest for 20 minutes.
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Then roll it into thin dough around the edges and thick in the middle
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Wrap with radish filling
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Place in oiled steamer
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Steam in cold water, steam in boiling water for 20 minutes, turn off the heat and simmer for 5 minutes.
