Sauerkraut pot paste steamed buns

By JayneKoss

Sauerkraut pot paste steamed buns
Ingredients: flour,water,dry yeast

Recipe Recommendations

  • flour 150 grams
  • water 75 grams
  • dry yeast 2 grams

Steps for Sauerkraut pot paste steamed buns

  • Make step 0
    1
    Prepare dough
  • Make step 1
    2
    Dissolve the dry yeast with water
  • Make step 2
    3
    Pour yeast solution into flour
  • Make step 3
    4
    water was added
  • Make step 4
    5
    Mix into a dough that is suitable for hard and soft, seal with plastic wrap, and place it in a warm place to ferment
  • Make step 5
    6
    The dough blooms
  • Make step 6
    7
    Downsize flour agent
  • Make step 7
    8
    Press it into a disk with a thick middle and a thin periphery
  • Make step 8
    9
    Wrap in pickled cabbage filling
  • Make step 9
    10
    Gather and squeeze out folds
  • Make step 10
    11
    The wrapped steamed buns are boiled for a while
  • Make step 11
    12
    Pour a small amount of oil into the pan and heat it up. The heat is too high and you accidentally cooked it over
  • Make step 12
    13
    Add steamed buns and fry slightly
  • Make step 13
    14
    add the right amount of water
  • Make step 14
    15
    Quickly cover the pot
  • Make step 15
    16
    Wait until the steamed buns are grown and cooked

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