时间：09/12/2026 09/13/2026
地点：星海禅修中心
主讲：净真
每周一素
香菇素包
简介：
这是一道松软鲜香的斋食面点，香菇馅料浓郁入味，口感丰富，蒸制后清淡而不失鲜美。
材料：
中筋面粉 300克
温水 160毫升
干酵母 3克
白糖 1汤匙
干香菇 6朵（泡发切丁）
胡萝卜 80克（切丁）
粉丝 50克（泡软切段）
生抽 1汤匙
香油 1茶匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.和面发酵：
将面粉、酵母和白糖混合，加入温水揉成光滑面团，盖上发酵至两倍大。
2.准备馅料：
香菇泡发后切丁，胡萝卜切丁，粉丝泡软切段，混合备用。
3.调味拌馅：
加入生抽、香油、盐、白胡椒粉和食用油，充分搅拌均匀成馅料。
4.包制生坯：
发酵好的面团排气，分成小剂子，擀成面皮，包入馅料，收口成包子。
5.醒发蒸制：
包子静置醒发15分钟，放入蒸锅，大火蒸约12分钟，关火后焖3分钟即可。
Date: 09/12/2026 09/13/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Mushroom Vegetarian Steamed Buns
Summary:
These soft and fluffy buns are filled with a savory mushroom mixture, offering a rich yet light vegetarian flavor after steaming.
Ingredients:
All-purpose flour 300g
Warm water 160ml
Dry yeast 3g
Sugar 1 tbsp
Dried shiitake mushrooms 6 (soaked and diced)
Carrot 80g (diced)
Glass noodles 50g (soaked and cut)
Soy sauce 1 tbsp
Sesame oil 1 tsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare dough:
Mix flour, yeast, and sugar, add warm water, and knead into a smooth dough. Cover and let rise until doubled in size.
2.Prepare filling:
Dice soaked mushrooms, carrot, and softened glass noodles, then combine.
3.Season filling:
Add soy sauce, sesame oil, salt, white pepper, and cooking oil. Mix well.
4.Shape buns:
Punch down the dough, divide into portions, roll into wrappers, fill with stuffing, and seal into buns.
5.Proof and steam:
Let buns rest for 15 minutes, then steam over high heat for about 12 minutes. Turn off heat and let sit for 3 minutes before serving.
