How to make soft buns

Many people don’t know about the Diruan buns. Diruan buns are a famous kind of bun recipe in Pucheng, Shaanxi. They are delicious in color, aroma and taste. The recipe is not particularly difficult. Many people don’t know what Diruan is. In fact, Diruan is Di Mu’er, also known as Di Pi Mu’ercai. It is an edible fungus with relatively high nutritional value and has a good health care effect. You can eat some of it at ordinary times.

How to make soft buns

Ingredients: 500 grams of special flour, 5 grams of yeast, 8 grams of baking powder, 350 grams of soft dough, 100 grams of tofu, 40 grams of green onion, 50 grams of cooked lard, 15 grams of minced ginger, 10 grams of salt, 6 grams each of pepper and MSG, 3 grams of five-spice powder, and 15 grams of sesame oil.

Production process 1. Mix the dough: Add yeast, baking powder and warm water to the flour to make a fermented dough for later use. 2. Make the filling: chop the scallion, wash and chop the ground soft meat, steam the tofu and cut it into 0.3 cm dices; add cooked lard to a wok, heat it to 70% hot, add the scallion and ginger and stir-fry until fragrant, pour in the diced tofu, add seasoning, stir well, remove from the heat, pour in the ground soft meat and add sesame oil and mix well to make the filling. 3. Shaping: Knead the fermented dough evenly, roll it into strips and pinch it into 3 pieces each, press the skin and wrap the filling into the pleated buns. 4. Preparation: Steam the raw buns in a steamer over high heat for 8 minutes.

Introduction: Ground Soft is also known as Ground Fungus, Ground Pi, Ground Tread Vegetable and Ground Pi Fungus. It grows on cool, moist slopes and by rivers, and has excellent color, flavor, shape and great taste. It is as crispy as wood ear, but more tender than wood ear; as soft as rice noodle, but more crispy than rice noodle; moist but not stagnant, smooth but not greasy, and has a unique feeling of comfort. There are many ways to eat it, such as stir-frying, mixing it with cold vegetables, braising it, stewing it, and making it into soup. The filling of ground soft buns is a little ground soft, tofu (a bit harder), vermicelli, a little green onion, all chopped up, seasoned with salt, pepper powder, cooking oil, etc.

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