Fresh cabbage bun
By VicentaLakin
Now the diet is too fine, so I'm gonna put some whole wheat powder on it, and it feels healthier。
Recipe Recommendations
- flour 250 grams
- whole wheat flour 30 grams
- yeast 3 grams
- water 157 grams
- pork stuffing 180 grams
- Chinese cabbage 1 tree
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- salad oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Fresh cabbage bun
1
The mix of flour and whole wheat flour is even。
2
The yeast mixes it with warm water for two minutes and is then added to the flour, with a smooth and soft face covered with a moist film or wet cloth for fermentation。
3
The cabbage is washed clean and shredded with a proper amount of salt。
4
The meat is mixed with salt, sugar, old smoke, platinum oil, wine, ginger, onions, sesame oil, which is evenly mixed for a while。
5
Dry the cabbage and mix it into a savory meat pie and add a proper amount of salad oil。
6
The pasta fermented 2 ~ 2.5 times larger。
7
Take out the air vents, split into agents of the same size。
8
(b) A circle by which the hand is pressed, and a circle face by which a thick, middle piece is drawn。
9
Put your heart in a bag。
10
The packs are placed in the steam closet, 20 minutes in the cold water, 20 minutes in the fire, then evaporated in the fire, and 5 minutes after the fire has been shut down。Fresh cabbage bun Make Tips
1. Add water slowly depending on the flour's absorbency.
2. Do not open the lid immediately after steaming the buns; let them sit for 5 minutes before opening.