Carrot Stuffed Cabbage Pork Bun
1.
Add yeast to the flour and mix evenly. While adding water, use chopsticks to stir until it becomes flocculent.
2.
Then knead it into a smoother dough, put a lid on it, and let it sit aside.
3.
Adjust the fillings while the dough is standing still, clean the cabbage leaves and chop them into boiling water, blanch them, remove and squeeze dry for later use.
4.
First chop the seven-part lean and three-part fat pork into fillings, add chopped green onion, salt, and soy sauce, mix well and let it taste, then cut the carrots into the ends and put them in the squeezed cabbage leaves.
5.
Add appropriate amount of salt, light soy sauce, oyster sauce, pepper, edible oil, and very fresh soy sauce again, and stir them together until they become gluten.
6.
At this time, the dough structure has become a honeycomb, take it out and knead it smoothly, then divide it into several agents, and roll them into small round skins one by one.
7.
Then take a round crust, put the adjusted filling in the middle, and wrap it into a bun shape.
8.
Wrap them one by one, and place them on the steaming compartment of the steaming pot with a steaming mat in advance. Pay attention to a certain distance when placing them. So as not to stick the buns together after they are sent.
9.
Put the lid on, plug in the power, and set a timer for 20 minutes. Once the time is up, the lid can be simmered for 5 minutes. The buns are plump, soft, white and fat.
10.
Cut one, you see good fermentation. The stuffing of cabbage and carrot is delicious and rich in taste, and the nutrition and deliciousness are doubled. Try it now!
Tips:
The summer temperature is suitable for fermentation, so you can put 0.5-1g less yeast. The steamed buns are soft, and the humidity of the dough should be higher. Add 20-30 grams more, and the softness of the dough is suitable for shaping. When mixing the stuffing, put it in the flavor you like, and the oyster sauce can not be less fresh. The time for the dough to stand is supposed to be waking up, so there is no need to ferment twice, and the steamed buns can be steamed out after the step-by-step operation.
