上海香菇素菜包

Hello everyone, I'm Anson I'm not good at cooking In the last episode, I told you how to make a Shanghai style steamed stuffed bun Do you know how to make it? Please pay attention to the recipe Today I'm going to make a very delicious Shanghai style mushroom stuffed bun If you want to make a steamed stuffed bun, I'll tell you how to make it To make a steamed stuffed bun, you need to use the right ingredients and the right tools You need to use 80% or more rice flour And use low-gluten flour And you need to prepare the right amount of steamed bun and mushroom I made a few And I've already made a lot In the last episode, I told you how to make a Shanghai style steamed stuffed bun If you don't know how to make it, don't worry You still need to follow the recipe In this video, I'm going to show you how to make a steamed stuffed bun You need to follow the recipe and it's very easy You need to use low-gluten flour and low-gluten flour Let's start making the steamed stuffed bun The ingredients are as follows Prepare a bunch of mushrooms Add some water The mushrooms are not too soft Add some water to soften them It takes about an hour to cook When the mushrooms are soft, you can take them out You can also use a knife to cut the mushrooms The mushrooms are very hard You can put them in a bowl Don't throw them away They need to be cooked Prepare some Shanghai green vegetables The amount of green vegetables depends on the amount of rice flour Soak them in water for a while Then put them in a bowl Now we're going to blanch the green vegetables Add a little bit of oil to the pan Put the green vegetables in Add some tofu Add some green shiitake mushrooms Add some ice cubes After the water boils, add the green vegetables Blanch them for 30 seconds The water is boiling Take them out and put them in the ice cubes Blanch the green vegetables in the same way You can also blanch them in cold water When the water boils, take them out Put them in the ice cubes Blanch them in the same way Blanch them in the same way for another 10 minutes The green vegetables are about 200g Add some tofu Add some green shiitake mushrooms Add some ice cubes Add some water Add some rice flour Add some ice cubes Add some water Mix them well Add some oil Add some sesame oil Mix them well Put them in the steamer When the steamer is ready, put them in the steamer Next, we are going to make a steamed bun Put 50g of sugar in the bowl Because the ratio of sugar to rice flour is 75% So we need to use low-gluten flour Stir until the sugar is completely dissolved Put the rice flour in the bowl Add the baking powder The baking powder is used when the buns are not fermented enough Stir until the sugar is completely dissolved Put them in the steamer Add some oil The oil can increase the gluten of the rice flour So that the gluten of the rice flour can be absorbed Don't pour too much oil Don't use too much oil So that the buns will have a lot of rice flour on the outside Use your hands to stir the rice flour Until the rice flour is completely absorbed Now the rice flour is ready Next, I'm going to use rice flour to replace the gluten of the rice flour This is a well-known method in Malay It can't be used to make steamed buns But it can be used to make steamed buns in Shanghai style Put the rice flour in the bowl Add the rice flour This step requires a lot of sugar Stir until the rice flour is completely absorbed So that the rice flour is about 12% Put it in the steamer Put the lid on Use your hands to check If the rice flour is sticky If the rice flour is sticky, you need to add more water Stir until the rice flour is about 5cm thick Next, I'm going to make the dough My hands are bigger So it's easier to make the buns So I'm going to make the buns Each dough is about 5g You can make 80 of them You can decide the size of the buns according to the size of your hands If you are a beginner You can use a 14cm x 5cm dough Now I'm going to make the dough Put your hands on the dough The dough has to be sweet Use your thumb to make a shape Like this Use your thumb, thumb, middle finger to make a hole Make a hole Put your finger in the hole Use your thumb to make a hole Put the dough in the hole Do the same Press it like this Then the dough will rise The control of this function is also very good, with the use of a large hot air balloon to block the air in the air. Because this machine has the ability to control the wind, this balloon is very easy to fly, it can't make a big wind, and it doesn't have good vibration. So this series of four machines is very suitable. The first one is the most difficult part, which is the one in the middle of the machine. The wind is very weak, so it's easy to get stuck, it's hard to fly. Use a stick to push the pen in the direction of the pen. It is easy to use to draw a line. As for the light of the stick, it is not very bright. At first, pull the pen in the distance. The stick will move and leave the pen. If I hold it, you hold it, it will be the pen. The length of the pen should be based on the weight of the machine. I said this machine is 50 yuan. So the length of the pen is 10 cm. The height of my hand is almost the same. I can control the light of the pen with my hand. Some people think that the pen is too small. It is better to buy a bigger pen. The pen of the first batch is very good. It takes about 3-5 minutes to dry. The pen has been used for 7 years. And it has been restored for a year. The light of the pen is better. I am very satisfied with this light. But I am not satisfied with this pen. It is very thin. I need to compare it. But I have already used it for more than a year. The pen of the second batch is very good. The light of the pen is better than the pen of the first batch. As for the pen of the third batch, it is a bit weak. The pen of the first batch is better than the pen of the second batch. The pen of the third batch is very thin. I bought this pen for 50 yuan. The pen of the fourth batch is also 50 yuan. I can start to use it in 5 years. Some people have forgotten where the pen starts to dry. The pen of the fifth batch can dry longer than the pen of the third batch. You know, when the pen of the third batch is finished, some people will forget it later. But, I don't doubt it. I have used it for 6 months. The pen of the 6th batch is still dry. The most important thing is the light of the pen of the fifth batch. When the pen of the eighth batch is probably like this, compared to the first batch, It depends on your heart. Sometimes it's just a matter of time. I personally want to use more language to communicate with other operators. But the rules are a bit too strict. But I don't care about the quality of the news. I don't like to talk too much. I think it's better to keep the quality of the news as it is. I don't care if it's good or bad. It's up to you to decide. If you like my video, don't forget to like it and subscribe to my channel. If you have any questions, please leave a comment. See you in the next video. The steamed buns are ready. The steamed buns need to ferment a little more. The temperature of the steamed buns should be below 1.5 degrees. If you want to use an air fryer, you can turn on the fermentation function. The temperature is set to 13 degrees. The function is the same. The first step is to set the temperature to 14 degrees. Fermentation is done as long as it meets the new temperature. Finally, the steamed buns rise to a temperature of at least 1.5 degrees. No more than 2 minutes, the steamed buns are ready to ferment. If the temperature of the steamed buns is too high, such as vegetable steamed buns, you can use a higher temperature to ferment. Or you can use a higher temperature to ferment. It doesn't matter if the steamed buns don't ferment. At room temperature, the fermentation is over. If the temperature of the fermentation is too high, it won't ferment. You should turn on a special mode to do the second step. If you don't have the steam mode, the steamed buns are still soft, because the meat is steamed. It's time to taste the steamed bun. Should you have any complaints, please let us know. We will do our best. It means the steamed bun is ready to be eaten. The temperature will gain a little while. Let's start the steaming. You can see there are bubbles in the flour mixture. It means it's ready to be steamed. This is the way to make steamed buns in 19th century. Because the yeast is a very important material, it has a lot of health benefits for the body. It also keeps the buns fresh, especially for those who have a lot of work to do. The yeast has a certain effect to make up for the lack of work to do. When the 18th year of the Kunlun Dynasty, the four-year-old emperor, died in the middle of the year, his wife, Taitou, who was in the 7th year of the Qing Dynasty, made steamed buns to celebrate the 7th year of the Kunlun Dynasty. In the middle of the year, Kunlun people celebrated the 3rd year of the Qing Dynasty. There is a specific explanation in the ancient text. Eight dragons, each with a dragon, began to gather. Among the newcomers, one of the dragons, broke a steamer. The steamer, Taitou, had to wait for a while for his wife, who was in the 7th year of the Qing Dynasty, to finish the work. When the steamer was finished, his wife, got angry. At that time, the steamer's light was clearly seen in the dragon's mouth. The mother burned the steamer, and opened the lid of the steamer. It was very hot. When the lid was opened, the smell of the steamer was very strong. The steamer was very hot. In the middle of the year, there was a big event. There was a big event. I believe that the people of Kunlun will be very happy and very happy to see the big event. If you like my video, remember to like, subscribe, share, turn on the little bell. Welcome to my channel. This is my name, Pike Baxiang. Thank you for watching. Goodbye.