Pork and Cabbage Buns
1.
Put flour, sugar, salt, yeast into the basin, add cold water, the amount of water can not be added all at once, adjust according to the water absorption rate of the flour and the softness and hardness you like. It is best not to be too soft for the bun noodles. Three-dimensional.
2.
Use chopsticks to mix these materials into a flocculent shape, and then add baking powder.
3.
After mixing well, knead it into a smooth dough with your hands, then cover it with plastic wrap, and put it aside.
4.
When making the dough, let’s take care of the filling: after washing the lean pork, remove the fascia and cut into pieces.
5.
Place it in a cooking cup and beat it into delicate meat fillings.
6.
Pour the minced meat into a basin, first add a little water to beat it smoothly, then add salt and soy sauce and stir evenly in one direction.
7.
Add chopped green onion and ground ginger. If you don’t like the taste of these two materials, you can put the chives and ginger in a bowl, put a small amount of water, grab it into green onion and ginger water, and then pour the onion and ginger water into the filling Stir.
8.
The right amount of cabbage is chopped into fine pieces, and the ratio of cabbage to meat is adjusted according to personal preference.
9.
Put the cabbage into the meat filling, the cabbage is very tender, there is no need to use salt to make the soup, the cabbage juice will be fully mixed with the meat filling, no waste, and no soup.
10.
Mix well, taste the saltiness and decide whether to add more salt.
11.
Take out the dough and place it on a kneading mat, and knead it into a long strip.
12.
Cut into uniform size agent, the size can be any size, then knead into a ball and relax for 5 minutes.
13.
Take a potion and roll it into a round skin with a slightly thicker middle and a slightly thinner edge, and put an appropriate amount of stuffing in the middle.
14.
Pinch the pleats and wrap tightly according to your favorite method.
15.
Put a damp cloth or oil paper in the steamer, and put the buns directly in the pot for fermentation.
16.
When the steamed bun is 1.5 times its original size and the surface becomes smooth and round, it can be steamed on the fire. After the water is boiled, steam it on high fire for 12 minutes and turn off the fire. Simmer for 5 minutes before removing the lid.
Tips:
Baking powder is added to this side, so the taste is very soft, almost the same as the take-out buns; the proportion of fillings and seasonings can be adjusted according to personal taste; the dough can be filled with only one glutinous rice cake, so the whole process is only One fermentation, that is, the steamed buns are fermented in a pot after the buns are wrapped; the steaming time is adjusted according to the size of the buns.
