Pork cabbage buns
By VicentaLakin
Today's bun was made after a little master's class. Flour is filled with aluminum-free powder, so the buns are very soft, and there is little difference in the face with the small buns sold. It also addressed my constant confusion. My family is from the North, and the food that comes out of it is normal, but it's never been able to make a soft taste. This time, the reason was finally known in practice. It's all for your own liking, and it's only for sharing。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork cabbage buns
1
Flour, sugar, salt, yeast enter the basin with cool water, and the amount of water can be adjusted to the flour intake rate and to the softness of its preference, preferably not too soft, which would leave the bag without a 3D sense。
2
These materials are mixed with chopsticks and then added to the powder。
3
When the mix is even, the hand is rubbed into a smooth face, and then the skin is covered with a shampoo, with a side hair。
4
When you're in the hairloaf, you take care of the pie: after the pig's thin meat is washed, go to the band and cut into pieces。
5
It's in a cuisine cup。
6
The meat is laid down in the basin, with a little fresh water smoothing, salting, soy sauce evenly in one direction。
7
Add onion and ginger, if you do not like the taste of these two materials, you can put onions and gingers in the bowls, with a small amount of fresh water, and squeeze them into ginger, and then mix them in the pap。
8
The appropriate amount of cabbage is fine, and the ratio of cabbage to meat is adjusted to the preferences of the individual。
9
The cabbage is so tender that it does not have to be salted out of the soup, which is fully mixed with the meat, which is not wasted or soup。
10
Mixed evenly, taste salt or not。
11
Noodles are taken out and put on the mats。
12
Cutting into a flat-size agent, head sizes are free and the ball is lax for five minutes。
13
Take a formulation, tweak it into a slightly thin pelt on the middle thick edge, and take a proper amount of pie in the middle。
14
Squeeze it like you like, tight。
15
The steam pan is fermented directly by fermenting it with wet or oil sheeting。
16
When the bun is 1.5 times the original size and the surface becomes smooth and smooth, it can be evaporated and the fire will be shut down for 12 minutes after the water has run out. Five minutes to open the cover。Pork cabbage buns Make Tips
This side is filled with powder, so the taste is very soft, which is almost the same as the package that is sold; the ratio of the pate and the sauce can be adjusted to the population ' s taste; the skin can be packed with only a pickle, so the whole process is fermented only once, i.e. when the bag is packed and fermented in the pot; and the evaporated time view of the size of the bag。