Summer is the hottest and relatively rainy season of the year, with high temperatures, humidity, and sultriness. We feel soaked all over, not to mention moving around, even lying down causes sweating. Although the dog days are nature’s way of letting us sweat, regulating body temperature, and aiding in expelling toxins and excess water from the body, excessive sweating can lead to potassium loss and cause fatigue. So during this period, it’s important to replenish fluids promptly and consume more potassium-rich foods in our diet to alleviate this condition. In the dog days when sweating leads to tiredness, eating these vegetables helps in clearing heat and dampness while replenishing potassium, making them more fragrant than regular buns.
Purslane is a wild vegetable that grows in rural areas in summer, smooth and tasty with a unique flavor. Its stem tops are very tender, suitable for raw or cooked consumption, and can also be dried for later use in autumn and winter. Additionally, purslane has certain medicinal properties. Some say that purslane tastes great when mixed, while others find it tangy and hard to enjoy. In my home, we like to use fresh purslane to make buns, which turn out soft and fragrant when freshly steamed. We also steam mantou buns with purslane, blending the wheat aroma of the flour with the sweetness that follows fermentation, offering a unique taste experience. While many directly incorporate purslane into the dough, today we take a different approach—let’s see the specific method!
【Ingredients】
500g flour, 4g yeast, 30g sugar, fresh purslane as needed, vegetable oil, salt, a little Chinese five-spice powder.
【Instructions】
1. Pour 500g flour into a large container, add 4g yeast, 30g sugar, and gradually incorporate lukewarm water around 30 degrees Celsius while stirring with chopsticks until it forms fluffy crumbs. Knead into a smooth dough, cover with plastic wrap, and let it ferment at room temperature until it doubles in size.
2. Clean the purslane, remove the stems, leaving only the tender leaves. Chop the leaves on a cutting board, place them in a bowl, add 1 tsp salt, 2 tbsp vegetable oil, and a little Chinese five-spice powder, mix well, and set aside.
3. After two hours of fermentation, take out the dough, knead it on a floured surface into its original size, roll out into a large thin sheet. Evenly spread the purslane filling on the surface, avoiding the edges.
4. Slowly roll from one end to the other, shape into a long cylinder, cut into uniform pieces. If the shapes are not neat, adjust accordingly. Cover with plastic wrap for a second 15-minute rise.
5. Once the second rise is done, boil water in a steamer, place the buns in the steamer basket, steam on high heat over water for 20 minutes.
6. After 20 minutes, do not rush to uncover the lid, allow to stand for an additional five minutes to prevent the fluffy and soft purslane rolls from shrinking suddenly due to the cold, affecting the taste and appearance.
