Pork cabbage buns

1

Flour, milk, yeast with chopsticks, and a small piece of pig oil

2

Slipped into smooth noodles and fermented to 2-2.5 times larger. Because the weather is cold and I need to use the maker's fermentation, so I'm just going to use the toaster and the face

3

When the noodles are fermented, they start chopping up the pork and cutting it up

4

Turn the meat over and cut it across the bottom

5

Slash it again

6

Turn it over and cut it off to 90 degrees from that slash

7

The same way the fats cut to pieces

8

It'll be a little bit of meat

9

Cracked cabbage and squeezed the juice into the meat

10

Put onions, ginger chops, and all the spices

11

It's a way to make a meat dump, so the steaming bun won't be scattered

12

Put the cabbage in the mix

13

A well-rested pasta flowed flat and split into even pasta

14

Rounded buns, left hand with buns, right hand with right hand on the side. Rise

15

Left thumb against the skin, right hand with the first hammer and the second

16

Put the bag in the skin with a thumb on the left hand and a squeez on the right hand

17

Finally, hold your mouth tight

18

A round bag is packed

19

All the buns are wrapped and fermented again in warmth

20

When the bun gets fat again, put it in the cage and steam

21

The hot water boilers, when the water starts to boil for 20 minutes, and the boilers are released for three minutes。

1. When making the dough, add a small piece of lard. This not only makes the steamed bun skin soft and white, but because the skin contains oil, it prevents the filling juices from being absorbed too quickly, which would affect the texture. 2. Meat filling absorbs moisture very well. First, squeeze the cabbage juice into the meat and stir vigorously until the meat binds. Then, mix the cabbage with oil to coat it with a film of oil before combining it with the meat. This prevents the filling from leaking soup during wrapping and ensures the buns are not dry or unappetizing after steaming. 3. Do not over-proof the dough during the first rise; over-proofing will make the dough sour. Ensure the second rise is fully complete; otherwise, the steamed buns will be tough like un-leavened dough. 4. Do not place the buns in the steamer while the water is boiling, as this can kill the proofed dough. Put them in with warm water so they heat up slowly and rise better. Steam for 20 minutes after the water boils. However, do not open the lid immediately after steaming to prevent the buns from shrinking due to a sudden drop in temperature. Cover the pot and let it sit for another three minutes before opening the lid.