How to make willow steamed stuffed bun? They look so good and delicious that you can't stop eating one at a time. I ate radish buns in the canteen in the morning, which was very delicious. When I got home, I tried to do it myself. I added dried shrimps and vermicelli, which tasted very sweet. I also learned willow steamed stuffed bun. Look at them. They're white and fat. Aren't they cute?

This steamed stuffed bun is a traditional method, first fermented and then shaped. It's not the same as my one-time fermentation method for making steamed bread. You can compare it. Steamed steamed bread, I prefer a kind of fermentation, because it is faster and more convenient and tastes similar; But when making steamed stuffed buns, I think the traditional method is more 3D rendering, the skin is softer and more elastic, and the touch is stronger. what do you think?

The first step is to make steamed buns. You need to pay attention to this Don't open the lid immediately after turning off the fire, and then open it after 3 minutes. Otherwise, you will see a good steamed stuffed bun, which collapses in front of your eyes in an instant, but there is nothing you can do, and it hurts! Also, be careful when opening the lid. Don't drip water on the steamed stuffed bun, or it will be a pit and ugly. Ingredients: wheat flour 300g, water 150g, yeast 3g, carrot 1, vermicelli 50g, salt, soy sauce, shrimp skin, rice wine and sugar.

Step 2: Mix wheat flour, water and yeast into a smooth batter and put it in a warm place for fermentation for about an hour. When the fermentation is over, it should be about twice as large. If you insert your finger into the hole for inspection, it will neither shrink nor collapse immediately. When fermenting, tear up the basket, add a little salt to marinate for a while, and squeeze out the water. The vermicelli was softened by blisters.

Step three, cool the pan and heat the oil. First, fry the shrimp. Then add radish strips, add seasoning and stir-fry until it is broken. Finally, after turning off the fire, add the soft-cut vermicelli and mix well, and then serve. After the batter is fermented, take it out, knead it into uniform strips, and cut it into several steamed stuffed bun skins with the same size with a scraper. Each steamed bread skin is round, rolled out, put into stuffing and wrapped in willow leaves. Put it 3min a steamer with cloth for 3 minutes, let it stand for 20 minutes, then steam for15 minutes, turn off the fire for 3 minutes, and open the lid to serve.