Pork Buns with Hazel Mushrooms and Cabbage
1.
Add warm water, flour and yeast powder to the bread bucket,
2.
Start the bread machine to knead the noodles for 10 minutes, then ferment for 1 hour,
3.
Add soy sauce and oyster sauce to the pork filling, stir in one direction,
4.
Chop the cabbage, add 1 teaspoon of salt, marinate for 15 minutes, then hold water,
5.
Wash the hazel mushrooms, cut the roots, blanch, then squeeze, and chop again,
6.
Finely chop green onions,
7.
Pour pepper oil on the chopped green onions and mix well with the pork filling.
8.
Add cabbage and hazel mushrooms, mix well, and the filling is ready,
9.
The dough rises to twice its original size,
10.
Then take out the dough and vent it, and pull it into 16 doses of equal size
11.
Roll it into a bun skin,
12.
Put on the fillings,
13.
Kneaded into buns,
14.
It can also be wrapped into a willow leaf shape,
15.
Wrap everything and put it into the steamer,
16.
Turn to medium heat for 20 minutes, then turn to medium heat, steam for 15 minutes, turn off the heat and simmer for 3 minutes, then cook.
Tips:
When the temperature is low, the noodles are not easy to ferment, you can increase the amount of yeast powder, and use warm water about 30 degrees to mix the noodles.
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