Yeasted Iced Buns

Name: Yeasted Iced Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 3g Baking powder; 3g Sugar; 10g leaven; 200g celery; 5g Soy sauce; 2g lard; 5g Cooking oil; 2g Water starch; 200g cabbage; 1 green pepper; 10g shallot; 10g ginger; 5g salt; 3g Chicken Essence; 2g Thirteen incense

by Ink rock tattoos

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Binghua pot stickers for pasta: rinse with yeast, flour, flour, sugar and knead a little to make a dough twice as big, blanch celery, kale, and green pepper with water and cool, cut into small cubes for later use, add cooking wine and sugar for pork filling, Salt, chicken essence, thirteen spices, soy sauce, a little lard, edible oil, green onion and ginger, stir with water. When it is wrapped, put the vegetables in and stir well, brush a layer of oil in the pot, arrange the buns, the ratio of water to starch is 10 :1. Too much starch will make it sticky and will not produce ice blossoms. Low heat for 15 minutes, depending on the size of the bun. You can also use an iron spoon to look at the bottom of the bun to see the color. The taste is crispy.

Yeasted Iced Buns

1. Mix yeast, flour, flour, and a little sugar in warm water to form a dough and make it double.

2. Blanch the celery, cabbage, and green peppers in water and cool them, cut into small cubes for later use.

3. Put the pork filling with cooking wine, sugar, salt, chicken essence, thirteen incense, soy sauce, a little lard, edible oil, green onion and ginger, and stir with water. When it is wrapped, add the vegetables and stir well.