Name: Cabbage Dregs Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 250g water; 4g yeast; 160g Oil residue; 350g cabbage; 1 carrot; 6g salt; 2g MSG; 10g Soy sauce; Some pepper; Some Thirteen incense

Cabbage Dregs Buns

1. Ingredients needed to prepare the dough

2. Pour water into the bread machine

3. Add flour

4. Rub a hole in the middle of the flour with your fingers, and put the yeast into the hole

5. Put the inner pot into the bread machine and press the kneading program (ten minutes)

6. A kneading process is complete

7. Take it out and put it in a larger pot, cover it with plastic wrap and ferment to 2 to 2.5 times the size

8. All inset materials are chopped up and set aside

9. Add a proper amount of oil to the wok, heat it up, pour in the cabbage and fry out the excess water

10. Put the sauteed cabbage in a pot, pour oil residue and carrots

11. Add salt, monosodium glutamate, pepper, thirteen spices, soy sauce, and mix well

12. The fermented dough will be fermented by rubbing a hole with your fingers and not recycling it.

13. Pour an appropriate amount of dry flour on the silicone mat, take out the dough and knead until exhausted

14. Pull your fingers back into the palm and push out, repeat this action

15. Take part of the dough and knead into long strips, cut into 32g pieces each

16. Divide all the dough

17. Knead each small agent again until it is smooth and set it aside until you wake up (don't knead it all at once, use as much as you want)

18. Use a rolling pin to roll out to the thick and thin round discs in the middle

19. Put water in the steamer and brush oil on the steaming grid

20. Topping with left hand and filling in with right hand

21. When pinching the bag, move the thumb forward, twist the folds with the thumb and index finger at the same time, press it well when closing the mouth, and there must be no gnocchi on the mouth of the bun.

22. Put the wrapped buns into the oiled steamer, cover and let stand for 10 minutes. Turn the heat to steam for 8 to 10 minutes, turn off the heat and simmer for 3 minutes, then you can open the lid and start the pot😍

23. Finished picture appreciation

24. Finished picture appreciation

25. Finished picture appreciation

Tips:
After steaming and turning off the heat, don’t rush to pick up the lid (to be quiet for 3 minutes), this will cause the dough to collapse and give an impression of the taste.