How to ask for Chinese cabbage stuffed buns?

materials

main materials; 5g of flour, 3g of cabbage and 18g of pork.

auxiliary materials; 7g of celery, 4 tablespoons of soy sauce, 1 tablespoon of sesame oil, half a spoonful of allspice powder, 2 tablespoons of fine sugar, appropriate amount of chives, half a spoonful of chicken essence, 5g of yeast powder, appropriate amount of warm water, 2 tablespoons of soy sauce and 1g of salt.

How to make stuffed buns with Chinese cabbage and pork

1. Add flour to yeast powder and mix with warm water, knead into smooth dough, cover it with plastic wrap and put it in a warm place for fermentation (about 4 minutes).

2. Wash cabbage and celery, cut into pieces, add 5g salt, stir evenly and let stand for a few minutes.

3. Let it stand for a while, and then the cabbage will obviously emerge from the water.

4. Pour out the water from the cabbage, wash the cabbage pieces with clear water once, and squeeze out the water of the cabbage. The picture shows that the cabbage has been washed and squeezed out (to avoid water when steaming).

5. Add minced pork and mix well. It is recommended that minced pork be half fat and half thin.

6. Put all the seasonings (light soy sauce, dark soy sauce, fine sugar, allspice powder, salt, sesame oil and chicken essence) in a bowl and stir well, then pour them into the pork and cabbage stuffing and stir well, so that the stuffed bun is the best.

7. The fermented dough can be taken out in a honeycomb shape.

8. Take out the fermented dough, sprinkle dry powder on the chopping board, knead for 2-3 minutes to exhaust, then knead into long strips and cut into dough with uniform size.

9. Roll each dough into a dough sheet with a thin periphery and a thick middle with a rolling pin. Prepare buns.

1. add water to the steamer, brush the steamed buns with oil (it is best to put gauze on them), put the steamed buns on the steamer and cover the pot for secondary fermentation for 5-1 minutes (there is no fire at this time).

11. The steamed buns fermented for the second time can be steamed for 2 minutes after fire, and then boiled for 5 minutes without opening the lid.

12. Finished product drawing of Chinese cabbage and pork stuffed buns.