Ingredients:
500g all-purpose flour; 230g water; 100g sourdough starter; 1g food-grade alkali.
Additional ingredients:
Stir-fried pickled vegetables: appropriate amount.
Flavor: slightly spicy; Cooking method: steaming; Time-consuming: several hours; Difficulty: easy.
Detailed Steps for Cooking Pickled Vegetable Buns in Willow Leaf Shape
I mixed the flour and sourdough starter in a bread machine the night before and kneaded them into a smooth dough. I let it ferment at room temperature for more than ten hours (the temperature in the south is still quite low at night), in order to save time the next day.
The next morning, I added 1g of food-grade alkali to the fermented dough and kneaded it again.
I deflated the fermented dough, kneaded it again, and divided it into equal small pieces.
Roll out each piece of dough, wrap it with pre-stir-fried pickled vegetables, and shape it into a willow leaf shape. Be sure to add some meat to the pickled vegetables for a better taste.
After all the buns are wrapped, let them ferment for another 20 minutes in a steamer.
Put the buns in cold water, steam them for 15 minutes, and then simmer for 5 minutes.
Now they are ready to be served.
