Breakfast Buns
1.
Add the flour, milk, a little sugar, a little water, and make a dough, cover it with plastic wrap, and leave it in a warm place to ferment naturally. I usually leave it at night and use it in the morning. See how well this side ferments.
2.
Prepare the stuffing for the buns: Wash the cabbage, chop it and marinate for 10 minutes, then remove the water, peel the green onions, wash and chop them, add more green onions to increase freshness. Peel and chop the ham, and add all the ingredients to the bowl.
3.
Beat the eggs, add a little water and stir evenly, add a little more oil to the wok (add a little more, don’t add oil when mixing the stuffing), add the egg mixture and fry until cooked, stir while frying, the more crushed the better, take it out and let it dry. Cool, add it to the cabbage filling, add salt, five-spice powder, pepper, mushroom powder, light soy sauce, and oyster sauce and stir well.
4.
Dilute the baking soda with a little warm water and knead it into the dough to synthesize the acid and alkali. Cover the kneaded dough with plastic wrap or buckle the top to relax for 10 minutes. If you can’t use baking soda well, you can also use dry yeast to ferment the noodles directly. The fermentation time is about 1 hour, depending on your preference.
5.
The loose dough is divided into a number of small noodles, rolled into a cake and wrapped with cabbage and egg filling, squeezed into a bun.
6.
Add an appropriate amount of water to the steamer, put on the steamer, brush a little oil on the bottom of the wrapped buns, and place them on the steamer.
7.
Bring to a boil and steam for 15 minutes. Open the lid, the big bun is white and fat, fresh, tender and fragrant. It seems that I have an appetite. I can't help but eat one when I get out of the pot.
8.
Take out the pan and serve.
Tips:
1. In the old method, baking soda needs to be used to comprehensively remove the sourness. My experience is that the ratio of flour to baking soda is 100:1. If the dough is not weighed, you must pay attention to it when mixing baking soda. The kneaded dough is cut with a knife, the two sides are not sticky, and it smells sour.
2. After the cabbage is chopped, it needs to be salted to remove the water, otherwise the cabbage will not taste good when it is mixed with water.
