White radish vermicelli vegetarian buns that are more delicious than meat (with filling instructions included)

Overview

There are many benefits to eating radishes in winter. Today I will teach you how to make big steamed stuffed buns stuffed with white radish vermicelli. The secret of the delicious stuffing is the addition of lard residue, which is really delicious🥰The vegetarian steamed stuffed buns have a meaty flavor and are not greasy. The buns are big and have plenty of stuffing, making them enjoyable to eat.

Tags

• pasta
• breakfast
• steamed buns
• all-purpose flour
• chicken essence
• ginger powder
• old soy sauce
• pork fat
• pure milk
• thirteen incense
• vermicelli
• white radish (small)
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 400g flour + 235g milk + 4g yeast + 10g white sugar.

   

2. 2 Mix well, knead into a smooth dough, cover and let rise until doubled in size.

   

3. 3 During the resting time, start mixing the bun filling: shredded white radish and soaked vermicelli until soft.

   

4. 4 Put an appropriate amount of water in the pot and boil, blanch the white radish shreds and vermicelli separately, take them out and set aside.

   

5. 5 Squeeze out the water from the shredded white radish and cut into sections, control the water from the vermicelli and chop into pieces, and cut the fat and lean meat into cubes.

   

6. 6 Put a small amount of base oil in the pot, stir-fry the diced fatty pork over low heat until the diced pork turns yellow and oil comes out, as shown in the picture.

   

7. 7 Pour the white radish vermicelli into the oil residue pot, add salt, thirteen spices, ginger powder, dark soy sauce, chicken essence, and a little sugar to make it fresh.

   

8. 8 Stir evenly and let cool. Set aside.

   

9. 9 The risen dough is twice as big as before. When you peel the dough, it will look like a honeycomb inside.

   

10. 10 Deflate the dough, roll it into long strips, cut into small pieces and flatten (each dough piece is about 65-70 grams).

    

11. 11 Roll out into a round dough, thick in the middle and thin around the edges.

    

12. 12 Wrap it with radish vermicelli filling, you can put a little more, the filling will be delicious.

    

13. 13 Use your own technique to wrap the buns into buns, place steamer paper under the buns, cover with the lid, and perform secondary proofing.

    

14. 14 This is a proofed bun, as shown in the picture. Compared with the picture above, the bun has obviously become a circle bigger. If you press the surface gently, it will rebound. The bun will become lighter when you pick it up. This means the proofing is complete. Cover the lid, steam for 20 minutes after the water boils, turn off the heat and simmer for 1-2 minutes before serving.

15. 15 The steamed buns were soft and filled with large fillings. They were filled with vegetables in one bite and were fragrant with lard. Even Jia Niuniu, who was less than two years old, ate a big bun❤️.