Biscuit cabbage bun
By VicentaLakin
THE MEAT BUNS ARE DELICIOUS, EVERYONE LOVES THEM, AND THE CARROTS AND THE CABBAGE BUNS ARE NICE, AND THE COBBLEBS ARE ADDED TO THE FINE CABBAGE: APRICOT MUSHROOMS AND BLACK MOLLUSCS, EVEN MORE BEAUTIFUL, AT BREAKFAST WITH PORRIDGE OR SOYBEAN, TWO BEAN BUNS, LIGHT AND NUTRITIOUS, AND VITAMINS A, B AND C。
Recipe Recommendations
- flour 320 grams
- Mushroom apricot appropriate amount
- black fungus appropriate amount
- cabbage appropriate amount
- yeast appropriate amount
- onion flavor appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- soybean oil appropriate amount
Steps for Biscuit cabbage bun
1
Take a proper amount of hot water with a small bowl, put yeast and open。
2
It pours in good water and mixs it with chopsticks。
3
And make noodles, make them fermented。
4
Prepare the buns. Tore up the vegetables and washed them with salt water。
5
Cut the cabbage, almond mushrooms, black wood ear, and add onions。
6
First, the vegetable oil is mixed, then the population tastes, and then the sauce。
7
It'll be twice as big to ferment the noodles。
8
Flow the noodles and strip them into agents。
9
Take the small agent and flatten it, squeez the edge, wrap it up。
10
Pack your mouth。
11
The bag is covered with a shampoo, 15 minutes of silence and a second fermentation。
12
Oil in the steambox, cold water on the pan, 10 minutes after the boiler starts steaming, 3 minutes off the fire。