Sauerkraut Beef Bun
1.
Pour ordinary flour, yeast and fine sugar into a basin, add 260 grams of water to knead the dough (I use a chef's machine to knead the dough for 8 minutes);
2.
After kneading the dough, cover it with plastic wrap and ferment in a warm place to double its size;
3.
While the fermentation is in progress, put the beef filling in a basin, pour a little light soy sauce, oyster sauce, Huadiao wine and a teaspoon of salt, mix well and marinate for a while;
4.
Knead the sauerkraut by hand to remove the water, pour it into a blender and break;
5.
Finely chop green onions, chop ginger, and chop vermicelli for later use;
6.
Pick up the small milk pot and pour in the right amount of vegetable oil, add the peppercorns and fry the yellow, remove it and put it on the cutting board to dry;
7.
Grill the beef filling to one side and add the ginger paste, and pour the hot pepper oil on the ginger paste;
8.
Immediately use a spatula to turn the beef filling over the ginger paste and simmer for a while;
9.
The peppercorns are crushed with a rolling pin and then chopped with a knife;
10.
Pour the beef filling into the bucket of the chef's machine, add the crushed pepper, add the thirteen incense to start the program of the chef's machine and stir evenly. The monosodium glutamate is dissolved in an appropriate amount of clean water, and then poured into the machine's bucket and stirred evenly;
11.
Add chopped green onion and ginger and stir evenly;
12.
Add chopped sauerkraut and chopped vermicelli and stir evenly;
13.
Finally, add pepper and sesame oil and mix well, and the filling is ready;
14.
Take out the fermented dough and knead it by hand for a few minutes, knead it into long strips, and pull it into small pieces;
15.
Round each one separately;
16.
Roll all into round dough;
17.
Wrap the sauerkraut and beef filling;
18.
Make a bun
19.
Complete each one in turn;
20.
Add appropriate amount of cold water to the steamer, put on a bamboo basket, lined with greased paper and put on the shaped buns, cover the pot and ferment again until fluffy;
21.
After the second fermentation is over, steam on medium heat for 20 minutes, then steam for another three minutes;
22.
Finished picture
23.
Finished picture
24.
Finished picture
Tips:
For sauerkraut, I pickled the big cabbage that I bought in the supermarket. When making the stuffing, we must drain the water to avoid the thinning of the stuffing.
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