純素包子 (Vegan steamed buns)

純素包子怎麼做～
發現多方面的中國菜是一個了不起的旅程。 希望咱們能跟隨我的旅程，既然我跟隨我的做餐道路。
我的包法慢慢會進步。我小怪物包子們可能有點醜，但它們又比較健康又美味。
要的話能嘗試做一下！
喜好這純素包子的話，邀請大家關注我。 謝謝大家，我們下次再見～

用料  

純素包子 (Vegan steamed buns)的做法  

1. 準備麪糰
   
       將酵母和温水（不熱！）混合在一個碗中。 注意水不要太熱，因為這會破壞酵母的發酵。 混合時將水混合物一點一點地倒入麪粉中。
       合併並用手揉搓，直到形成非常光滑的麪糰。
       用潮濕的茶巾蓋住碗，然後放在温暖的地方升起，直到大小翻一番（這需要40分鐘到1.5小時，具體取決於室温）。
   
   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. 純素包子餡
   
   將所有餡料切碎，放入碗中。 我喜歡將胡蘿蔔和生薑用刨絲器切碎，以便它們與其餘混合物快速均勻地煮熟。
   
   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. 自己喜歡的任何調味料充分混合，添加或添加儘可能少的調味料-是時候發揮創造力或遵循我的食譜了〜
   
   有時我喜歡在這種混合物中加一點蘑菇調味料。
   
   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. 用筷子攪拌好蔬菜碎塊和味料就可以了。 咱們包子餡做好了。
   
   Use chopsticks to stir the vegetable pieces and flavoring. We've finished the stuffing.

5. 一旦麪糰尺寸加倍，您就可以將小圓麪包成型。 當您用手指在麪糰上打孔時，它應該看起來像這樣，沒有任何阻力。
   
   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. 揉成麪糰，直到恢復其原始大小。
       將其分成12等份。 或稱重每份（例如60克小麪糰球）。 將每塊捲成盤狀的包裝紙。 -類似於餃子包裝紙，其外部略薄於中心。
   
   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. 將一些餡料放在包裝紙的中間，然後摺疊成形。
       將所有組裝好的包子再靜置15分鐘左右（最好在蒸籠中完成，這樣就不必再次移動它們）。
   
   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. 開始用冷水烹飪和高火。 水開始沸騰時，將熱量調低至中低火。蒸15-20分鐘左右。將它們單獨或蘸醬一起吃，根據自己喜好的口味（我喜歡用醋把包子吃掉）。
   
   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).

小貼士

儲存和加熱提示
    如果還有剩餘，您可以凍結您的包子（我幾乎不這樣做，因為通常在第二天就吃掉它們）。 放在冰箱中解凍，然後蒸8分鐘以預熱，或者直接蒸15分鐘左右即可不解凍。

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.