How to make vermicelli buns?

Using vermicelli to make buns may not be a common method, but it is very delicious because vermicelli can add more elasticity and make the buns taste better. Vermicelli should be soaked in warm water before making, so that the vermicelli will regain its original elasticity.

How to make radish vermicelli stuffed buns:

Main ingredients: 500 grams of flour, 1 handful of sweet potato vermicelli, and 3 carrots.

Accessories: 1 handful of shallot

Seasoning: a little pepper powder, 250 grams of warm water, 5 grams of yeast powder, appropriate amount of salt, and 3 tablespoons of vegetable oil.

practice:

1. Soak the sweet potato flour in hot water until it softens, then remove and drain, and chop into small pieces;

2. Peel the carrots, wash and slice them; pick and wash the green onions, cut them into chopped green onions and set aside.

3. Put a pot on fire, add water and bring to a boil, pour in carrot slices and blanch for a while, remove from the pot and pour into clean water to cool.

4. Drain the cooled carrots, chop them into small pieces and put them into a bowl.

5. Add chopped green onion, crushed sweet potato, salt, vegetable oil and pepper powder and mix well to make the filling.

6. Add yeast powder to flour and stir while adding warm water until it becomes snowflake-like. Knead it into a smooth dough and let it ferment to twice its original size.

7. Roll the fermented dough into long strips and cut into small even pieces. Use a rolling pin to roll each piece into a dough skin with thin edges and thick middle.

8. Wrap an appropriate amount of filling, lift up the edges and pinch the middle to make a bun.

9. Apply a layer of vegetable oil on the steamer, put the prepared buns in and let them ferment for another 20 minutes.

10. Add water to the steamer and place it on the fire. Put the fermented buns in and steam for 20 minutes after steaming. Turn off the heat and simmer for 2 minutes before taking out.