Vegetable Buns Recipe
In such a ruddy glaze, you can hide any vegetables. Some of them need to be slightly warmed up, but sweet paprika is introduced into the dough immediately. If you don’t want vegetables, stick sausages in them. The dough here plays the role of shaping. It tastes like custard. It’s easy to take it for a snack to school, to work, even with delicious coffee!
Servings Prep Time
19 10minutes
Cook Time
60minutes
Servings Prep Time
19 10minutes
Cook Time
60minutes
Ingredients
Dough:
Fillings:
Instructions
  1. First prepare the filling. Separate the cabbage inflorescences from the base.
  2. Put the blanching in water on the fire. It is enough to boil for a couple of minutes on each side.
  3. Remove from the water and transfer to a plate to allow it to drain.
  4. Pour in a couple of spoonfuls of soy sauce and dip the cauliflower inflorescences.
  5. Do the same with broccoli.
  6. Transfer to the cells of the molds.
  7. Cut the red pepper into small pieces.
  8. Pour the pepper cubes into each cell.
  9. Do it better. I whipped the milk mixture in a shaker.
  10. Mix eggs, milk and a little curry.
  11. Shake in a shaker or beat with a whisk.
  12. Pour into mixing bowl.
  13. Add flour.
  14. Beat again.
  15. Pour in the oil. By the way, this can also be done at the egg stage.
  16. Yes, I got greedy and poured out the rest of the soy sauce after I also dipped the vegetables into the dough.
  17. Pour the dough about 3-4 tablespoons per serving. Put in the oven at a temperature of 180 *.
  18. When the cupcakes are gripped and the shape is visible, take it out.
  19. Grate the cheese beforehand.
  20. And sprinkle on top.
  21. Bake until ready.
  22. Transfer to the Board. I baked in two pariah for 30 minutes.
  23. This is the second batch, more ruddy.
  24. To eat this buns warm or cold as an snacks.
  25. It’s broccoli and paprika.
  26. The rift.
  27. It’s cauliflower and paprika.
  28. Chilled buns can be reheated in the microwave before serving. Enjoy your meal.
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