Cabbage Stem Fresh Pork Bun

Name: Cabbage Stem Fresh Pork Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 160g water; 3g yeast; 10g Sugar; Some Cabbage stem; Some Minced meat; Some salt; Some Cooking Wine; Some pepper; Some Chicken Essence; Some Corn flour; 1 piece egg; Some Shimizu; Some Chopped green onions; Some ginger; Some sesame oil

by Is it?

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I like to make steamed buns. My husband said that he would order pickles and steamed buns if he had some porridge in the morning. It was very refreshing! In the cold winter, eating warmly at home and going out, the whole day is warm.
My family loves small cabbage, but the thick cabbage stems are hard to fry with green leaves, so we cut off the stems, chopped them together with minced meat and stuffed them into buns, which adds color to breakfast. what! "

Cabbage Stem Fresh Pork Bun

1. Weigh the flour, water, yeast, and sugar into the bread bucket, and use the bread machine to mix them into dough.

2. Cover with a lid and ferment at room temperature until the dough has a honeycomb shape.

3. Make the empty space of the dough and make the filling. Wash the cabbage stems.

4. Cut into fines, add appropriate amount of salt and mix well.

5. Squeeze out the water, add sesame oil and mix well.

6. The mashed meat.

7. Add the chopped green onion, ginger, salt, chicken bouillon, cornstarch, and eggs and stir well. Add water slowly and beat in one direction.

8. Add the chopped cabbage stalks, mix well and make a filling for later use.

9. Take out the dough, knead it evenly and vent, and knead it into a strip.

10. Divide into 12 doses.

11. Take a portion of the medicine and roll it out into a round skin that is thick in the middle and thin around it.

12. Pack the stuffing.

13. Wrap them into buns in turn.

14. Put greased paper on it, put it in the steamer, and leave it to ferment for a second time for 30 minutes.

15. Steam for 20 minutes.

16. After turning off the heat, wait 5 minutes before opening the lid and take out the buns.

Tips:
1. Adding sesame oil to the filling can lock the moisture, making the filling tender and smooth.

2. The dough fermentation time depends on the temperature, and so does the second fermentation.