Chinese Food:Mushrooms and greens buns
Materials:
250g batter , 125g water, 10g white sugar, 1g salt,2g yeast, 10g oil,2g steamed buns improver(or not be used ) , greens stuffing ,200g greens , 10pcs mushrooms, 200g dried beans;
Dressing:
20g white sugar, 8g salt, 3g pepper, 3g chicken essence
Procedure:
1. Pour right amount of water in a holder.
2. Add into yeast, spreading over the surface of water.
3. Add white sugar and salt
4. Add salad oil
5. Add batter and knead into dough
6. Knead smooth dough
7. Waiting for the ferment until twice as larger as it is before
8. Leaven dough until it will not resume if insert your hands into the dough ready
9. Make the materials of greens stuffing
10. Blanch dried beans briefly (Please add some salt and oil in the water at the same time.)
11. Blanch greens.
12. Cool the greens.
13. Cut the dried beans into small bits.
14. Force out the water in greens. Cut into small bits. Soften the mushrooms in the water. Cut the mushrooms into small bits.
15. Add the dressing and stir up evenly.
16. Take a share of reinforcing.
17. Wrap with greens stuffing
18. Bind off.
19. Wrapped buns.
20. Place the steamed buns in a food steamer. 10 minutes later, steam for 20 minutes.
Tips:
1. After blanching the greens, it doesn’t easily become yellow if you cool the greens before wrapping buns.
2. The amount of yeast is greatly in relation to what the weather is.
3. Take out the steamed buns in time, or they will stick onto the steamer cloth.
4. Wet the steamer cloth and force out the water before steam buns on the cloth.
