Pork Cabbage Bun
1.
Prepare flour, water, yeast, baking powder
2.
Add water to the outer bucket of the pastry machine, pour all the ingredients in step 1 into the inner bucket, close the lid, start the "kneading + baking" function, and the pastry machine will start working
3.
Wash the cabbage and control the water
4.
Finely chop, sprinkle with salt, mix well with chopsticks, tilt the side of the sink to control the water
5.
Add a little water to the meat filling and stir clockwise, add scallion, ginger, cooking wine, thirteen incense, soy sauce, salt, sugar, nine-three peanut oil, sesame oil, and stir clockwise
6.
Stirred meat, very delicate
7.
Gently remove the water from the cabbage, not too dry, and put it in the meat filling pot
8.
Disperse the cabbage, mix well with the meat filling clockwise
9.
The dough is ready, it is twice as large as the original, and the dough does not shrink when you press a small hole with your finger
10.
Put the dough on the dough table and knead smoothly
11.
Rub into long strips and press flattening agent
12.
Roll out into a thicker dough in the middle
13.
Take one side of the crust, put the filling in the middle, and squeeze the pleats from the inside
14.
Make a raw bun
15.
Add water to the outer bucket of the pastry machine, grease the drawer, and leave a gap on the drawer with the buns.
16.
After all the buns are wrapped, close the lid, wake up for 10 minutes, start the steaming function, and steam for 20 minutes
17.
After steaming, do not rush to open the lid, wait 3 minutes before opening to prevent the buns from shrinking. Steamed buns.
18.
The finished picture of pork cabbage buns! !
19.
Finished picture! !
20.
Finished picture! ! !
Tips:
1 Don't mix the minced meat too dry as it tastes bad
2 The dough must be made 2~2.5 times as big to steam the buns, and the steamed buns will not taste good if they are not cooked well.
3 When steaming, you can adjust the steaming time according to the size of the buns
