【步骤图】纯素包子 (Vegan steamed buns)食谱大全和做法

纯素包子怎么做～
发现多方面的中国菜是一个了不起的旅程。 希望咱们能跟随我的旅程，既然我跟随我的做餐道路。
我的包法慢慢会进步。我小怪物包子们可能有点丑，但它们又比较健康又美味。
要的话能尝试做一下！
喜好这纯素包子的话，邀请大家关注我。 谢谢大家，我们下次再见～

用料  

纯素包子 (Vegan steamed buns)的做法  

1. 准备面团
   
       将酵母和温水（不热！）混合在一个碗中。 注意水不要太热，因为这会破坏酵母的发酵。 混合时将水混合物一点一点地倒入面粉中。
       合并并用手揉搓，直到形成非常光滑的面团。
       用潮湿的茶巾盖住碗，然后放在温暖的地方升起，直到大小翻一番（这需要40分钟到1.5小时，具体取决于室温）。
   
   Prepare the dough.
   Mix the yeast and warm water (not hot! ) Mix in a bowl. Note that the water is not too hot, because this will destroy the fermentation of the yeast. When mixed, gradually fermenting yeast is poured into the flour.
   Combine and knead by hand until a very smooth dough forms.
   Cover the bowl with a damp tea towel and lift in a warm place until doubled in size (40 minutes to 1.5 hours, depending on room temperature).

2. 纯素包子馅
   
   将所有馅料切碎，放入碗中。 我喜欢将胡萝卜和生姜用刨丝器切碎，以便它们与其余混合物快速均匀地煮熟。
   
   Chop all the fillings and put them into a bowl. I like to shred carrots and ginger with a grater so that they cook quickly and evenly with the mixture.

3. 自己喜欢的任何调味料充分混合，添加或添加尽可能少的调味料-是时候发挥创造力或遵循我的食谱了〜
   
   有时我喜欢在这种混合物中加一点蘑菇调味料。
   
   Mix, add or add as little seasoning as you like–it's time to be creative or follow my recipes~
   Sometimes I like to add a little mushroom sauce to the mixture.

4. 用筷子搅拌好蔬菜碎块和味料就可以了。 咱们包子馅做好了。
   
   Use chopsticks to stir the vegetable pieces and flavoring. We've finished the stuffing.

5. 一旦面团尺寸加倍，您就可以将小圆面包成型。 当您用手指在面团上打孔时，它应该看起来像这样，没有任何阻力。
   
   Once the dough is doubled in size, you can shape the buns. When you perforate the dough with your fingers, it should look like this, without any resistance.

6. 揉成面团，直到恢复其原始大小。
       将其分成12等份。 或称重每份（例如60克小面团球）。 将每块卷成盘状的包装纸。 -类似于饺子包装纸，其外部略薄于中心。
   
   Knead the dough until it is the original size.
   Divide it into 12 equal parts. Or weigh each (e.g. 60g ball of dough). Wrap each piece in a coiled wrapper. Similar to dumpling wrapping paper, the outer part is slightly thinner than the center.
   Put some filling in the middle of the wrapping paper and fold it into shape.

7. 将一些馅料放在包装纸的中间，然后折叠成形。
       将所有组装好的包子再静置15分钟左右（最好在蒸笼中完成，这样就不必再次移动它们）。
   
   Leave all the assembled buns to stand for 15 minutes or so (preferably in a steamer, so they don't have to be moved again).

8. 开始用冷水烹饪和高火。 水开始沸腾时，将热量调低至中低火。蒸15-20分钟左右。将它们单独或蘸酱一起吃，根据自己喜好的口味（我喜欢用醋把包子吃掉）。
   
   Start cooking with cold water and a high heat. When the water starts to boil, turn the heat down to a medium-low heat. Steam for 15-20 minutes. Eat them individually or with a dip, depending on your taste (I like to eat the buns with vinegar).

小贴士

储存和加热提示
    如果还有剩余，您可以冻结您的包子（我几乎不这样做，因为通常在第二天就吃掉它们）。 放在冰箱中解冻，然后蒸8分钟以预热，或者直接蒸15分钟左右即可不解冻。

Tips for storage and heating
If you have any more packets, you can freeze your buns (I hardly ever do that, as they are usually eaten the next day). Thaw in the refrigerator, then steamed for 8 minutes to preheat, or directly steamed for 15 minutes or so can not defrost.