Mushrooms Korea Baozi

In the United States, want to eat authentic Chinese food, of course, be in the major Chinese supermarket to buy, but make it yourself from the inside out, from beginning to end, step by step wondering, can appreciate the dish supper hard to come by, more able to recall the people and culture of the home. Think of home, say hometown, all in their own kitchen.

Cover material: flour, yeast, brown sugar, water.

Stuffing material: mushrooms, cabbage, carrots, radish, Shanhu Cao.

Seasoning: sesame oil, allspice, black pepper, salt, soy sauce.

Tools: measuring cup, cut knife, stick face, cutting board, a steamer, steamer, steam cloth (Cheese Cloth).

practice:

1. The wet steamed fabric, each layer plated on the steamer and then placed on stacked layer steamer.

2 to the bottom 4 cups of water poured into the retort, cooking the whole equipment is placed hob.

3. cabbage and carrots washed, peeled, cut into small pieces; mushrooms washed, soaked 4 hours or more, cut into small pieces; dried radish wash, soak 1 hour, cut into small pieces; Shan Hucao washed again, soaked with water, after changing the water every hour washed twice continuously changing the water washed three times, soaking, 5 hours, drain water, cut into small pieces and set aside.
4. Take a wok, add cabbage, carrots fry together, mushrooms and sesame oil, 2 minutes, stirring was continued Jiaruluobo dry.
5. about eight cooked dishes poured Shan Hucao, and to allspice, black pepper, salt and soy sauce, stir. Shanhu Cao viscous when exposed to heat to be generated, the full integration of the dishes is steamed stuffing.
6. Take a stainless steel bowl, into the flour and yeast, stir, then add brown sugar, stir.
7. The flour mix was slowly added while water, knead the dough, so as not sticking to the hand, then knead for 1 to 2 minutes to stand in a warm place, fermentation.
8. After 60 minutes of fermentation, the dough to 2 to 3 times the original, divided into a small number of dough. I.e. dough crust buns, buns size and number determined by the operator.
9. Each dough balls, roll into balls and then flattened by hand, with a stick lever to face the middle of thick, thin circular periphery dough.
10. The round pieces plated on your hand, in the dough, into the amount of stuffing, wrapped up the dough and fillings, and homeopathic rotationally shut.
11. The complete sequence of all the buns, and placed in a steamer, and then a half hours of fermentation. After fermentation, the fermentation bun steamer along with the completion of the move away from the stove.
12. The left lid hob 4 cups of water and filled with the steamer, then open fire in the boiler. After the boiling water, the lid off, the completion of the fermentation placed bun placed on a steamer, then cover the lid, steamed buns for 20 minutes to process.
13. The time to flame, the steamer removed from the steamer, taken hot buns.

★ small caution:

1. Use a stainless steel steamer, steamer remembers on each layer, a layer of dry cloth, to avoid the cooking process, water vapor condenses into water droplets in case of stainless steel, fell on buns, causing collapse.
2. steam for 15 minutes, add steamer lid open corner so that vapor emissions, so that the temperature gradually steamer outer reconcile. Maintain such status, turn off after five minutes and then steamed buns will not shrink caved.