Main ingredients:
High-gluten flour: 200g; Low-gluten flour: 50g; Milk: 150g; Yeast powder: 3g; Sugar: 20g; Salt: 5g; Butter: 20g.
Auxiliary materials:
Spinach: 2 bunches (chopped); Corn kernels: half a stalk; Carrots: small half a stalk (ground); Cheese powder: appropriate amount; Parmesan cheese: appropriate amount; Chopped parsley: appropriate amount.
Flavor: Original; Technique: Baking; Time: One hour; Difficulty: Normal.
Steps for making Rural Countryside Vegetable Buns (Handmade Version)
Put high and low gluten flour, sugar, salt, and yeast powder in a large bowl.
Add milk (100g first) and knead the flour. Check the moisture of the dough. If it is too dry, add some milk and knead again.
Knead the dough until it looks like this, then add butter and knead it into the dough.
Wrap the dough in plastic wrap to prevent it from drying out.
Rinse the spinach and dry it thoroughly.
Chop the spinach.
Add the chopped spinach to the dough and knead it into a spinach dough (if it is too wet, add some high-gluten flour).
Knead the dough and wrap it in plastic wrap for fermentation (about 30 minutes) at an indoor temperature of around 28-29 degrees Celsius.
Prepare the corn kernels and grated carrots.
Add the corn kernels and grated carrots to the fermented dough and knead them together.
Knead the dough and wrap it in plastic wrap for a second fermentation (15 minutes).
After 15 minutes, knead the dough to release the air and cut it into six small doughs.
Knead each dough into a long strip (two strips per group).
Overlap the two strips and twist them into a braided shape.
Twist the braided dough into a round shape and wrap it in plastic wrap for a second fermentation (15 minutes).
Preheat the oven to 180 degrees Celsius for 10 minutes. After the second fermentation, brush the dough with egg and sprinkle with cheese, corn kernels, and grated carrots. Then, put it in the oven for about 20 minutes (until the surface is golden).
Sprinkle with chopped parsley for added flavor.
