Cabbage Bun
1.
Prepare the filling: fragrant greens and pork puree
2.
Cut the fragrant greens into small pieces and chop them with the pork puree
3.
Put the vegetable meat filling in the basin, add salt, cooking wine, oyster sauce, light soy sauce, sugar, white pepper, sesame oil, chicken powder
4.
After stirring well, add a little water and stir vigorously for later use
5.
Add milk or water and yeast to the middle flour to form a smooth dough
6.
Let the dough relax for 5 minutes and roll out into a rectangular shape
7.
Fold up 1/3 of the dough, and then fold the other 1/3
8.
Roll it out into a rectangle again and fold it up, repeat at least 6 times
9.
Finally, after rolling out the dough, spray some clean water on the surface
10.
Roll up from one end, roll the tail thinly into a cylinder, and then roll it into a uniform long strip from the middle
11.
Cut into 10 small doses
12.
Sprinkle a little dry powder and squeeze it
13.
Take one and roll it into a round slice thick in the middle and thin around the circumference, and put an appropriate amount of vegetable stuffing in the middle
14.
Then start discounting, usually 14 discounts to look good
15.
This is half the amount done
16.
Put it in a steamer to ferment for 20 minutes, because the temperature is still relatively low recently, I added warm water to my pot
17.
After the fermentation is complete, steam in a pot on cold water. After SAIC, steam on high heat for 15 minutes, then turn off the heat and simmer for 3 minutes.
18.
Not bad right
Tips:
Today’s practice is new, and it’s only fermented once, and it looks good
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