Whole Wheat Beef Cabbage Buns

Name: Whole Wheat Beef Cabbage Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g beef inside; 2 tablets Chinese cabbage; 150g All-purpose flour; 50g Whole wheat flour; 20g Peanut oil; 110g Shimizu (for kneading); Some salt; 2g pepper powder; 15g Oyster sauce; 1g Chicken Essence; 5g shallot; 2g ginger; 2g yeast; 5g Cooking Wine

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

The current state of life is to eat more and more refined, coarse grains have become a highlight on the table, today’s buns and noodles are added with whole wheat flour. Although the color is darker, it smells of whole wheat flour. Wheat scent, long-lost taste. Whole wheat flour is a product made from whole-grain wheat that has been milled and retains the same proportions of endosperm, bran and germ as the original whole-grain wheat. Whole-wheat flour is rich in nutrients and natural Healthy nutritious food.

Whole Wheat Beef Cabbage Buns

1. Take a larger bowl, put the beef filling in the bowl, and add the right amount of salt and cooking wine.

2. Then add pepper powder and chicken essence to taste.

3. Add oyster sauce for freshness.

4. Add peanut oil at this time, then mix all the seasonings and mix well.

5. Add the chopped green onion and ginger with a knife.

6. After stirring well, add chopped Chinese cabbage.

7. Just mix all the ingredients evenly.

8. Add whole wheat flour and all-purpose flour into the bread bucket, and then add yeast and water to start a dough mixing program of the bread machine.

9. After kneading the mixed dough by hand, cover it with plastic wrap for proofing.

10. The structure of the proofed dough is honeycomb.

11. After the proofed dough is vented and kneaded, use your hands to knead the dough into a long strip, and then use a knife to cut into the same size agent.

12. After pressing the agent flat, use a rolling pin to roll it into a round thin dough.

13. In the rolled dough, add an appropriate amount of stirred fillings.

14. Just wrap it as you like.

15. After packing all the buns in turn.

16. Put the wrapped buns in the steaming box for two times. When you see that the buns are 1.5 times the original after proofing, start the steaming box and steam them. If you are steaming in a steamer, steam the buns after boiling for 20 minutes and turn off the heat. , Simmer for 5 minutes.