Steamed Buns Without Yeast: Grandma's Old Method, Thin Skin, Large Filling, Easy to Learn and Delicious
Many people want to make their own steamed buns, but they often fail when making the dough. Today, I will teach you a method that doesn’t use yeast, which is also the most traditional way. It’s about (), making the dough while it's hot, so you can make and eat it immediately without worrying about it fermenting. The skin is thin and the filling is large, and you can have it out in a short time. If you've ever eaten soup dumplings, you might be familiar with it. You can see the filling from the outside, which is very delicious.
This technique is mainly to popularize a method. If you don't have yeast at home temporarily or want to learn a different type of noodle making, you can save it. (), also known as dead dough, is similar to making steamed dumplings or soup dumplings – the principle is the same. It’s okay to eat it occasionally, as long as the taste is good. Pair it with a dipping sauce, and you'll enjoy it more and more with every chew.
Vegetable Steamed Buns
Ingredients:Flour, carrots, shrimp skin, black fungus, eggs, oyster sauce, chicken broth, salt
Specific steps:
1 Add 500g of flour to a basin, and a half spoon of salt to increase the gluten. Use boiling water (70°) while pouring it in, stirring until the dough is formed into a large dough ball. Start kneading the dough.
2 Continue kneading until a smooth dough is formed, which feels soft and firm. Cover it with a layer of plastic wrap or a pot lid and let it ferment for 10 minutes.
3 Prepare the filling. You can customize it according to your preferences. There are pre-soaked black fungus, carrots, egg yolk, and chopped spinach. I'll teach you a trick: Add some convenience noodles to prevent the vegetables from releasing water. A few pieces of shrimp skin will enhance the flavor.
4 Start seasoning. Add the appropriate amount of oyster sauce, chicken broth, and 2 spoonfuls of salt, and stir well until the filling is fully mixed.
5 Take out the fermented dough, sprinkle some dry flour on it, and knead it lightly, then form it into a long strip and divide it into equal dough pieces, and roll them into bun wrappers.
6 Take out a bun wrapper and scoop in an appropriate amount of filling, while shaping and folding, seal the edges tightly to prevent leakage.
7 Bring the water to a boil, place it on the fire, and steam it for 10 minutes. Since it's a vegetable filling, 10 minutes is enough to cook it through.
8 The beautifully fragrant buns are ready. Without yeast, the skin is very soft. Pair it with a dipping sauce, and your mouth is already watering. Grab it and eat it quickly!
Technique Summary
Let the dough ferment for 10 minutes, bring the water to a boil, steam it on high heat for 10 minutes, and use this method. The dough will not be rotten, it's a completely vegetarian filling. The flavor is light and comfortable to eat.
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Original text and images, no copying allowed. I am Shui Wei Recipe, I love food, and I update home-style dishes and noodle recipes daily. Follow me to learn how to cook every day, and you will be surprised.
