Steamed Assorted Shimp and Vegetable Bun Recipe
This colourful assorted seafood and vegetable buns are special with the appearance as well as the mouthfeel. The bun’s skin is tender and so thin that you can almost break it with touching. With one bite, a seafood and vegetable juice will satisfy your taste bud.
100g wheat flour
30g snake butter
30g black fungus
7g chicken powder
5g sesame oil
1. After making the dough into small flat doughs, wrap the stuffing ASAP. Because the dough will not be sticky when it loses moisture so that you cannot make buns with it.
2. Make sure to knead the dough for enough time. It is the key to make the buns have a smooth and tender mouthfeel.
Add water to a skillet and bring to a boil. When water is boiling, add starch and wheat flour.
Remove starch to a cutting board.
Knead until soft and smooth.
Cut into small doughs, about 30g each. Pat into flat doughs. Set aside.
Cut all stuffing ingredients into small pieces. Mix well to make it as the bun’s stuffing.
Use flat doughs to wrap the stuffing.
Pinch the opening and make it as the shape in the picture.
Place the buns into tinfoil baking cups. Use high heat to steam for 8 minutes. Serve.