Little cabbage pork buns
By VicentaLakin
There's no better season than cabbage, and it's so cheap that three bucks can buy two bundles! It's so nutritious and delicious! It's easy to make buns when you have the point. You just remember, when you have a pound of flour, 5 grams of yeast, 3 grams of powder, a spoonful of sugar, and a softer face. I've done this in front of me. I'm interested
Recipe Recommendations
- pakchoi a bundle
- pork stuffing appropriate amount
- flour 500 grams
- yeast 5 grams
- baking powder 3 grams
- white sugar a tablespoon
- warm water a small bowl
- salt appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- shisanxiang a little
- cooking wine a little
- soy sauce a little
- vegetable oil appropriate amount
- sesame oil a little
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Little cabbage pork buns
1
Don't move the yeast in the hot water
2
Pitch the yeast with chopsticks like an egg
3
The flour is mixed with powder and sugar
4
The flour is mixed with yeast water, which is the hardness of the head, and this step allows for the addition of a little water, such as maps, and a softer face, depending on the amount of water that the flour absorbs
5
And nice noodles. Cover the film and ferment in the warm
6
The cabbage washes and cuts
7
Put the right amount of salt on the plate, tilt the pool for about 15 minutes
8
Take a third of the pork pie, with appropriate vegetable oil and onions of ginger paste and wine, and make it white
9
If you add a little soy sauce and a proper amount of salt, you can shut down the fire
10
The rest of the two-thirds of the meat is added to the onion acne, 13 fragrances, wine, salt, vegetable oil, perfume and a little sauce. even
11
A little bit of water to stir up the clockwise
12
Put the little cabbage that's running the water in the water. even
13
Smash it and fall into a smudge of raw meat, then add the right amount of salt to make it salty
14
Famous noodles
15
Take a look
16
Smash it on the face. Smuggle it
17
Slice, flat
18
It's a bit thicker in the middle
19
Water in the pot, oil in the drawer
20
Take the paper, put it in the middle of the skin, hold it with your left hand and squeeze it with your right hand
21
As illustrated. In order to free a hand to take a picture, I put the bag on the face
22
Packed bags (as shown)
23
The buns were placed in the oil-painted drawers, leaving a gap in the middle. Put the lid on for 10 minutes and fire steam
24
Keep the fire in place, you can shut it down in 18 minutes and you can open it in three minutes. Steamed buns (as figure)
25
Take a look, the skin is soft and soft, and most of the juice is dry。
26
The map!