Cabbage wrap
Ingredients: soy sauce,chicken essence,salt,chives,eggs,sesame oil,flour,cabbage,white pepper,corn oil,yeast powder
Recipe Recommendations
- flour 500 grams
- cabbage a
- eggs one
- chives appropriate amount
- yeast powder appropriate amount
- salt appropriate amount
- corn oil appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Cabbage wrap
1
Dissolve the yeast powder with warm water at 30 degrees C and let stand for 5 minutes
2
Pour the flour into a clean dry container, add a little salt and sugar, and mix well
3
Pour the yeast water into the flour, add appropriate amount of warm water, and knead into dough
4
Cover the kneaded dough with a damp cloth and place in a warm place
5
Wash the cabbage, blanch it with boiling water, cut it into grains, squeeze it dry, add 3 spoonfuls of corn oil, 1 spoonful of sesame oil, appropriate amount of salt, white pepper, chicken essence, and soy sauce, add an egg, mix well, and set aside
6
Stretch the dough to twice its size, remove it and knead it back to its original size
7
Divide the finished dough into small doses two centimeters long
8
Squish the small dose
9
Squeeze it into a thick dough in the middle and thin dough around
10
Add the stuffing, wrap into a steamed buns shape, place in a warm place to ferment for a second time for 10 minutes
11
Pour cold water into the pan, steam over high heat for 15 minutes, turn off the heat and still cover the lid for 2 minutes, remove and serve