Whole Wheat Eggplant Buns
Notes
Ingredients:
- Medium-gluten flour: 500g
- Whole wheat flour: 300g
- Warm water: 445g
- Sugar: 20g
- Yeast: 8g
- Eggplant: 600g
- Salt: 2 tablespoons
- Dried vermicelli: 65g
- Green onions: 6
- Green peppers: 2
- Vegetable oil: as needed
- Chili powder: 2 tablespoons
- Chinese thirteen spices: 1 tablespoon
- Fresh chicken sauce (or substitute): as needed
- Mix medium-gluten and whole wheat flours in a bowl.
- Dissolve sugar and yeast in warm water.
- Gradually add the flour mixture, stirring with chopsticks to form lumps.
- Knead the dough on a board, let it rise in a bowl covered with plastic wrap until doubled in size.
- Peel and dice the eggplant, mix with salt, and let it release water.
- Soak and chop the dried vermicelli.
- Chop green onions and green peppers.
- Heat vegetable oil in a pan, fry green onions until fragrant.
- Add chili powder, stir on low heat until the oil turns red, then turn off the heat.
- Mix in vermicelli and thirteen spices.
- Add the drained eggplant, mix well.
- Season with fresh chicken sauce to taste.
- Knead the risen dough and expel the air.
- Form the dough into a long roll, cut into equal pieces, and shape each into a smooth ball.
- Roll out each ball into a bun skin, thinner on the edges.
- Place a generous amount of eggplant filling on each skin.
- Shape the buns as desired, place them on oiled paper in a steamer, and let them rise again for about 10 minutes.
- Steam over high heat until boiling, then continue on medium heat for 13 minutes. Turn off the heat and let the buns sit for 5 minutes before opening the lid.
- Remove the fluffy eggplant buns from the steamer.
- Enjoy your beautiful and delicious homemade whole wheat eggplant buns.
- Rich in dietary fiber due to whole wheat flour and eggplant.
- Provides a good source of vitamins and minerals from green vegetables.
- Low in saturated fats, making it a healthier choice.
- Calorie count varies depending on the size and filling of each bun.