Chive vermicelli fermented bread

2024-08-28 08:57:37 Breakfast

Ingredients

Chives 250g
Pork stuffing 200g
Onions 5 grams
Ginger 2 slices
Sweet potato vermicelli 1 handful
Salt Appropriate amount
Cooking wine 5 grams
Light soy sauce 8 grams
MSG 1g
Zanthoxylum bungeanum powder 1g
Lard 10g
Spinach powder 2 grams
All-purpose flour 200g
Water (for dough) 110 grams
Yeast 2 grams

Steps

1. Pick and wash the leeks and prepare other filling ingredients.

2. Chop the washed leeks with a knife, and chop the onions and ginger.

3. Pour an appropriate amount of water into the pot, put the vermicelli into the pot and cook for a while. When the vermicelli becomes transparent, turn off the heat, drain the water, chop it with a knife and set aside.

4. Put the pork filling into a larger container, add cooking wine, light soy sauce, pepper powder and MSG, and add an appropriate amount of salt.

5. Mix all the seasonings and pork filling evenly.

6. At this time, add chopped vermicelli, leeks, green onion and ginger.

7. Add homemade lard.

8. Mix all the seasonings and stir evenly.

9. Add weighed flour and water into the bread machine, then add spinach powder and yeast, start the dough mixing mode and start kneading the dough.

10. Cover the dough with plastic wrap and let it rise.

11. The risen dough is honeycomb-shaped.

12. Knead the risen dough evenly, roll it into long strips, and cut it into equal-sized balls with a knife.

13. After flattening, use a rolling pin to roll it into a round thin dough.

14. Put appropriate amount of prepared filling into the rolled dough.

15. Just wrap it in the way you like.

16. Wrap all the buns in sequence.

17. Pour an appropriate amount of water into the pot, put the wrapped buns into the pot, and cook for the second time. When you see that the buns have doubled in size, boil over high heat and steam for 20 minutes. Turn off the heat and simmer for 5 minutes.