Small Cabbage Steamed Bun with Minced Pork
1.
The blanched cabbage and pork stuffing are ready; the stuffing is fat and lean, the cabbage is more oily, a little fat is better than putting more oil; the cabbage and pork stuffing are taken out of the freezer compartment of the refrigerator , Thaw at room temperature first;
2.
Prepare the flour, dry yeast, and cold water. Add a little sugar to provide sufficient nutrients for the yeast; use high, medium or low-gluten flour for the flour. The low-gluten flour I used today is the kind used for cakes, the steamed dumpling wrapper. The degree of softness is not worse than that of medium and high tendons;
3.
Put the sugar, yeast, and cold water into the bread bucket, then pour the flour into the bucket, and place the bread bucket in the Dongling JD08 bread machine; my bread machine has enough horsepower to knead 800 grams of flour at a time, and start "kneading" "Noodle" program for 10 minutes;
4.
The dough is very moisturized, take out the stirring rod, roll the dough with your hands, round it, put it in a bread bucket for basic fermentation, cover the inner and outer lids, now the temperature in early autumn is still very high, just leave it naturally. Use the "fermentation" program of the bread machine when it is cold;
5.
When the dough is fermented, take care of the filling: rinse the cabbage with cold water to remove the excess water, chop the chopped cabbage, and then dry the water by hand;
6.
Mince green onion and mince ginger, the more chopped the better;
7.
Pour a proper amount of oil into the wok. When the oil is 70% hot, pour the meat into the pan, use a spatula to quickly disperse it, sprinkle with salt, soy sauce, and oyster sauce after changing the color, then pour the chopped green onion and ginger into the meat, turn off the heat and cool Use it after cooling; it can be slightly salty, and the amount of cabbage and noodles should also be included;
8.
Put the cabbage into the meat filling and mix evenly, because it is cooked filling, you can taste the saltiness to decide whether to add salt;
9.
The fermented dough is 2.5 times the original size, the top of the dough is round and bulging, and there is a bang when tapped gently;
10.
Open the dough by hand, the inside is covered with even pores and wire drawing;
11.
Place the dough on a floured chopping board and knead about 50 grams of flour into the dough. After the dough is cut, there are no obvious pores, so that the steamed buns or steamed buns have a smooth surface;
12.
Cut the noodles into uniform size, flatten them, and roll them into round crusts with a little thinner around and a little thicker in the middle;
13.
Take an appropriate amount of stuffing and put it on the round crust. The amount of stuffing depends on your craftsmanship;
14.
Wrap them into pieces according to your favorite method. As for the number of pleats, it depends on your own craftsmanship. You can eat them at home and ensure that they do not miss the stuffing or the soup;
15.
Put the wrapped buns directly into the sun's pot covered with damp cloth. Leave room for expansion in the middle of the buns. Cover the lid for 15-25 minutes; the time is not fixed, depending on the indoor temperature where the buns are located; The state and size of the steamed buns: they are rounder than before, and they can be ignited and steamed with a slight increase in volume;
16.
Because the filling is cooked, you only need to steam the skin thoroughly, steam for 15 minutes after the high fire, simmer for 5 minutes, and then uncover; the buns are too big, and the part close to the lid is flattened, but a little bit Does not affect Xuan's soft and salty taste.
17.
A large steamed bun with small cabbage and minced meat, the dough is soft and tender!
Tips:
1. Chinese cabbage can be washed and blanched in large quantities when it is put on the market. After passing the cold water, it is divided into bags and frozen in the refrigerator to keep it fresh and green for a long time. However, if the vegetables are cheap all year round and do not want to eat frozen or You can omit this step if you are worried about wasting electricity;
2. The ratio of vegetables to meat is not fixed, so you can do what you like. My family likes to stir-fry the meat stuffing and mix it with this non-fresh vegetable, so that the stuffing is savory and loose, without the smell of meat, and the broth penetrates into the dishes and the taste is not dry;
3. The steaming time depends on the size of the bun and the firepower.
