Cabbage and Egg Buns
1.
Prepare the ingredients you need. The noodles are mixed and fermented first, and when the fillings are mixed, the dough will be fermented. Add 5 grams of yeast, 1 teaspoon of sugar, and 260 grams of room temperature water to the flour. Stir it with chopsticks to form a dough, then knead it into a smooth dough, cover it with a lid or plastic wrap, and leave it aside to ferment. In summer, the temperature is high, and it will ferment quickly wherever it is placed. In winter, it can be fermented in a closed environment such as an oven or microwave, and then put a bowl of hot water to increase the temperature and humidity.
2.
The cabbage is crispy, tender, and cheap, and you can buy a large handful for 1 yuan. Pick out the yellow leaves and old leaves, wash them, and control the moisture.
3.
Knock 3 eggs into a bowl, add 1 scoop of cooking wine, and then add enough salt at one time, that is, add all the salt to the eggs. Don’t worry, it won’t be salty, because it will be mixed with Chinese cabbage and fungus later. At the same time, it disperses the salt in the egg and will not be salty.
4.
Heat the pan, add a proper amount of cooking oil, pour the stirred egg liquid into the pan when the oil is hot, stir while pouring, and fry until it is broken into eggs. Eggs for steamed buns and dumplings should be fried a little bit older, not as tender as usual scrambled eggs.
5.
Wash the cabbage, blanch it in a pot of boiling water for 3 minutes, remove it and place it in cold water to cool it down, dry it and chop it. Due to the high water content in Chinese cabbage, it needs to be squeezed again after chopped.
6.
Put the scrambled eggs on the side of the pot, put the cabbage and the chopped fungus after soaking, add appropriate amount of sesame oil, chicken powder, chopped green onion, and minced ginger and mix well, and the filling is mixed.
7.
The dough has been fermented to twice its size, and the inside of the dough is honeycomb-shaped, and the dough will be fermented. Regardless of whether it is steamed buns or steamed buns, be careful not to over-ferment the dough when it is fermented. Over-fermented dough will not be soft enough, and the surface of the steamed dough will not be smooth and detailed.
8.
Sprinkle an appropriate amount of flour on the chopping board, take out the dough and knead carefully to remove the air. If the dough is too soft, add a little more flour. Knead the long strips into small pieces and roll them into pieces, which are larger than the dumpling wrappers.
9.
Take a bun wrapper and put it on your hand, put in an appropriate amount of cabbage filling, wrap it into the shape of a small bun, and make the rest in turn. It doesn't matter whether it looks good or not, as long as it is wrapped and not leaking.
10.
Brush the steamer with a layer of cooking oil to prevent adhesion. Put the wrapped buns on the steamer, close the lid, and let them rise again for 20 minutes. When the buns become white, fat, and full, they will wake up when they are very light. Fire,
11.
It will be cooked after 12 minutes of steaming on high heat. I use the Zhenmi steam cooking machine, which can heat up very quickly in 1 second, which saves time. Therefore, a pot of white and fluffy buns can be steamed in 12 minutes. If you are using an ordinary steamer, you have to wait until SAIC to calculate the time. If the steamed buns are small, it will be about 12 minutes. Of course, if the steamed buns are bigger, extend the time accordingly.
