Whole Wheat Red Yeast Sauerkraut Buns
1.
Clean and drain the sauerkraut, mince, mince the bean skin, stir the minced garlic in the frying pan, add the chili, sauerkraut, and bean skin after a little fry, add soy sauce, sugar, chicken powder, and wait for the aroma of the soy sauce to drift out before topping it. Mix the sesame oil well and you can start the pot and let it cool for later use.
2.
Put all the main ingredients in the basin
3.
Stir all the main ingredients with chopsticks, and then knead them into a ball.
4.
Knead the dough into a smooth dough, because adding whole wheat flour and germ does not look so smooth, that is normal. Sprinkle some hand powder on the table, put the dough on, cover with plastic wrap, and let it sit for five to 10 minutes
5.
Knead the dough into strips with the same thickness, otherwise the size will be different when cut into pieces, and the buns will be different in size.
6.
Cut into 50g small doughs and sprinkle some hand powder to avoid sticking to each other. Roll it out into a round shape, thick in the middle, and wrap it up with glutinous material.
7.
After wrapping, put it in a steamer for the second fermentation. Heat the water in the steamer until it is not hot to your hands. Put the steamer on to speed up the fermentation, about 30 minutes.
8.
After the water boils, steam on medium heat for about 15 minutes, and the delicious buns will be out of the oven.
Tips:
The addition of whole wheat flour and whole wheat germ is of course for health and health, but it will not feel easy to knead smooth when kneading, it does not matter, as long as the kneading time is enough, it will be compensated when the second fermentation of.
Sauerkraut makes people think of drooling stuff, wrapped in steamed buns, it is really delicious, and it is also very popular in Taiwan!
