Big cabbage meat bun
By VicentaLakin
It's winter, and cabbage is the master of the season. Packing dumplings with cabbage, meat buns are delicious. Today's meat buns were packed with dumplings the previous day. This is what I'm making today. I learned it when I was a kid. Pancakes. They're luxurious meat buns, right
Recipe Recommendations
- flour 500 grams
- sugar 3 grams
- baking powder 5 grams
- warm water 250 grams
- Chinese cabbage meat filling 700 grams
- onion appropriate amount
Steps for Big cabbage meat bun
1
Get your food ready
2
Flour, sugar, fermented powder in bread cans
3
Warm water, mix two procedures with the mixer
4
And then the fermentation was 2.5 times larger
5
Take out the fermented noodles and divide them into the same amount of deviants, round them up, covered them with protective film, and wake up for 20 minutes。
6
And the skin, and the meat
7
I'll wrap it up
8
Cover it with a shampoo. 25 minutes
9
Take the bottom pan, put the cold pot in vegetable oil, put more oil in the bun, and burn it to the bottom
10
Put two little spoons of clean water, cover the pan, boil it to dry
11
I'll make two golden faces, and I'll put some onions on the table。Big cabbage meat bun Make Tips
1. Some sugar in flour can help fermentation. 2. Since they are raw buns, they need to be boiled with water, otherwise the meat is not easily cooked. 3. Reference to the practice of big cabbage meat (Empretice big cabbage dumpling).