I'm making ugliness again, and I've been thinking about whether to post it because it's really ugly. But I thought of posting it and recording it, so I could let myself read the reply in the future. So it was posted in the journal. Friends who don't like can turn around and leave... Sorry to be scared.
There is a problem. The thickness of my buns and bags is uneven... I wanted to have thin skin and more filling.. Who knows. Alas... Will it be too high when I wrap in the stuffing and close it at a discount?
Pork and Chinese cabbage steamed buns
By MarielaBoehm
Recipe Recommendations
- flour 500 grams
- yeast ６ grams
- cabbage appropriate amount
- pork appropriate amount
- winter mushroom appropriate amount
- salt 2 grams
- water appropriate amount
- sugar 20 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pork and Chinese cabbage steamed buns
1
dough ingredients: flour-500 grams, yeast-6g salt-2g, water-appropriate amount, sugar-20 grams
2
Filling: cabbage flour, yeast, pork and mushrooms
3
Add oyster sauce to pork and chicken essence powder.
4
Sauce mushrooms and starch evenly.
5
Wash the cabbage, drain the water, and chop into the ground.
6
Then add the cabbage to the meat filling.
7
Mix well and set aside.
8
Put the flour into a container, add salt and sugar, and pour the melted yeast water into the flour. Soften into a smooth dough and cover. Increase the dough to 2-3 times its original size.
9
Remove the dough and continue to knead it. Roll the dough into long strips and cut into equal sized doses.
10
Then roll out the dough into thin slices.
11
Wrap in filling.
12
Fold your fingers along the edges and squeeze them together. (Hehe! See you ugly again!)
13
After wrapping, place in a steamer and wake for 20 minutes.
14
Add cold water to the bottom of the steamer and steam for 20 minutes. Turn off the heat before leaving the pan for 5 minutes.
15
Finished product map @@ pork and Chinese cabbage steamed buns.