1. Add flour to yeast powder and knead the dough with warm water, knead it into a smooth dough, cover with plastic wrap and leave it in a warm place for fermentation (about 40 minutes)
2. Wash the cabbage and celery, chop them into fine pieces, add 5g of salt, stir well and let stand for a few minutes
3. Leave it in this state, and the cabbage can be obviously watered
4. Pour out the water from the cabbage, wash the chopped cabbage with clean water, and squeeze the water from the cabbage. The picture shows the cabbage after it has been washed and squeezed dry (avoid water when the cabbage is steamed)
5. Add the minced pork and stir well. It is recommended that the minced pork be half fat and half lean.
6. Put all the seasonings for filling (light soy sauce, dark soy sauce, sugar, five spice powder, salt, sesame oil, chicken essence) in a bowl and stir well, then pour into the pork and cabbage filling and stir evenly, so that the bun filling is the best Up.
7. The fermented dough can be taken out into a honeycomb shape
8. Take out the fermented dough, sprinkle dry powder on the chopping board and knead for 2-3 minutes to exhaust, then knead into long strips and cut into even-sized dough
9. The rolling pin rolls each dough into a thick dough around the periphery and thick in the middle. Prepare the buns
10. Add water to the steamer, brush the oil on the steamer (gauze is best if you have gauze), put the wrapped buns on the steamer, cover the pot and ferment for 5-10 minutes (the fire is not yet open)
11. After the second fermentation, steam the steamed buns over the heat for 20 minutes, then turn off the heat without opening the lid and simmer for 5 minutes.
Tips:
The delicious cabbage and pork stuffed buns are the best!
