Pork Buns with Cabbage

Pork Buns with Cabbage

1. The flour, water and yeast are directly weighed and put into the bucket of the bread machine.

2. Whipped dough into one piece.

3. Take out the dough, gather it smoothly, and put it in a small pot, cover it with plastic wrap for fermentation.

4. The dough rises to twice its size.

5. Just insert a finger without retracting it.

6. Take out the dough and simply knead it and let it air out, then knead it into a strip.

7. Cut into small doses.

8. Sprinkle a little flour and squash.

9. Cover with plastic wrap and let relax for 5 minutes.

10. Roll into a circle.

11. Dig a large piece of filling.

12. Fold them one by one in one direction, and then gather them together.

13. After everything is wrapped, Menghao will wake up again for twenty minutes.

14. Put it in the steamer.

15. Put the lid on and let the electric ceramic stove fire regularly for 25 minutes.

16. After turning off the heat, open the lid and put on the plate after two minutes.

Tips:

1. Here I am using an electric ceramic stove. The time in this article is based on my actual situation, not absolute, and needs to be adjusted according to my actual situation.
2. The ingredients here have a lot of moisture, so the Chinese cabbage must work hard to get the moisture out.
3. If the crab mushrooms and carrots are not chopped too much, you can blanch them and then simply chop them.