Corn Buns Stuffed with Vegetable

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step 1
Put 260g water, 10g white sugar, 5g dried yeast, and 10g corn oil into the mixing bowl
step 2
Put on the measuring cup, heat the ingredients at 2min/37°C/REV2
step 3
Add 300g medium gluten flour, 200g corn flour and 1 teaspoon of salt
step 4
Put on the measuring cup, and mix the ingredients at 30sec/REV4
step 5
Operate the KNEAD mode for 3min for kneading the flour into dough
step 6
Take out the dough, knead it into a dough sphere, cover it with plastic wrap, and relax it
step 7
Put 300g shepherd's purse into a large bowl, blanch it with boiling water for 30sec, rinse and squeeze off water from it, and chop the shepherd's purse
step 8
Put 200g shredded carrots, chopped shepherd's purse, 100g shredded black edible fungus, 3 chopped scrambled eggs and 10g dried small shrimps into another bowl
step 9
Add 20g oyster sauce, 1 teaspoon of salt and 15g sesame oil, and mix them uniformly
step 10
Take out the relaxed dough, and divide it into small dough part weighing 40g each
step 11
Roll each small dough part into a bun wrapper thin on edge and thick in middle
step 12
Wrap an appropriate amount of stuffing with the bun wrapper, spread steaming cloth or oil paper onto the steamer, place the buns onto the steamer, and ferment them at a warm place for 30min
step 13
Pour 500g water into the mixing bowl
step 14
Put on the steamer set and steam the short beef ribs at 25min/120℃/REV1
step 15
Ready for enjoyment