Pork and cabbage buns
By VicentaLakin
If you want to be a meat bun for a long time, the leader will like it, but you won't be sure if you're going to make it, then you're going to be a baker, and you're going to watch Cai Ming say three times what he says in the TV show "Marriage a husband." So I'm going to use the Dough class three times. It's really good, it's soft enough, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good。
Recipe Recommendations
- medium-gluten flour 2.25 cups
- Wen Qingshui 1 cup
- salt 1/8 teaspoon
- sugar 1 teaspoon
- yeast 2/3 teaspoon
- vegetable oil 2 tablespoons
- Dazhecai 450 grams
- chopped ginger 1 tablespoon
- minced pork 300 grams
- soy sauce 1 tablespoon
- pepper 1/2 teaspoon
- corn starch 2 tablespoons
- sesame oil 1/2 tablespoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork and cabbage buns
1
One glass of warm water, one cup of water, one or eight tea spoons of salt, one tea spoon of sugar, two or three tea spoons of yeast, evenly mixed, 10 to 15 minutes static
2
(a) Rolling into flour 2.25 cups, opening the machine, seeing the flour on the top of the hood, basically mixing it into groups, adding two spoons of vegetable oil, continuing to work on the bakery at 1:20, and operating twice after the job, which is a good time
3
When the bakery works, we make our hands free, wash the dishes and suck them out of the water, cut them into particles, mix them first with salt, mix them with the hand, let the salt come out of the water, then add a spoon to the water, mix them up, and set them still for about 15 minutes, so that the water in the dish has sufficient time to be distributed, pour into the water, wash it with clean water
4
(b) The slag goes to the leak, drys the water with the hand, and retakes the water 2-3 times with the hand
5
(b) Dry water on board, one spoon with ginger and one quarter of the salt, one spoon with raw sugar, one second with tea, one second with pepper powder, two spoons with corn starch, and one half with soy sauce, evenly mixed hands
6
(a) The noodles should be placed on the board and then tumbled to the bubble, divided into 12 equals, covered with a lid to avoid loss of moisture for approximately 15 minutes
7
(b) To crush a small section of the group into a circle, ideally a little bit thin next to a little bit thick
8
(b) Middle packaging
9
Lift up your hands and beat them along
10
(b) To round the bag with your hands and make it as it is
11
Put the steam pan on water, fire to the temperature of the hand, and turn off the fire, which is used for the last time to wake up the cortex, with two cells of the corset, enough for 12 buns, with parchment paper on the cortex, and put the well-prepared buns on the corset, with a cap of about 30 minutes, with the last corset of the cortex, and then start a fire for about 25 minutes, if the cortex is evaporated for a long time, do not lift the lid, turn off the fire and keep it on for about 15 minutes。Pork and cabbage buns Make Tips
1. It is best to add some minced ginger to the filling to remove the raw meat smell and enhance the flavor;
2. After rinsing the vegetable filling, squeeze out the water repeatedly; doing this 2-3 times is best;
3. It is better to use baking parchment paper for the bottom liner;
4. Do not open the lid immediately after steaming; turn off the heat and let the buns sit in the steamer for about 10 minutes to prevent them from collapsing immediately.