1. The yeast powder is adjusted to the boil with warm water, added to the flour and kneaded to form a dough, and leave to ferment in a warm place.
2. Dice the chicken breast.
3. Add Orleans marinade, mix well and marinate for a while.
4. Wash the cabbage, chop it and add some salt to marinate the water, and squeeze the water for use.
5. Finely chop onions.
6. Put the diced chicken, cabbage, and chopped onion into a clean basin, add oil, salt and mix thoroughly to form a filling.
7. When the dough is fermented, knead it evenly, knead it into strips, cut it into ingredients, and roll it into a cake.
8. Take a pie and add the filling.
9. Make round buns.
10. After the second fermentation, steam it in the pot and boil it for 13 minutes.
Tips:The cooked buns must undergo secondary fermentation, and the steamed buns will be softer and more delicious.
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