Cabbage, tofu and whole grain buns
Overview
During the Chinese New Year, I didn’t eat a single cabbage at home, so I was always thinking of making something. I happened to be short of food for breakfast, so I simply used it to make steamed buns. I still had some leftover cornmeal from the last time, so I mixed it with flour to make whole-grain buns. I didn’t expect it to be quite fragrant. The texture is slightly thicker than white flour, but it has a unique flavor. The remaining fillings are wrapped into wontons and frozen, and the week's breakfast is provided again?
Tags
Ingredients
Steps
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Mix flour, cornmeal, and alkali powder, and knead with warm water containing baking powder to form a smooth dough.
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Cover the mixed flour with moist gauze and let it ferment for 2-3 hours. The fermentation time is inversely proportional to the temperature. I placed it in an air-conditioned room and it was ready in just over an hour. When the risen dough is poked with your finger, there will be a regular groove.
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While the dough is fermenting, prepare the fillings, blanch the tofu, soak the vermicelli and mince the cabbage. After mixing, wait until the dough rises well, then add sugar, salt, pepper, light soy sauce and salad oil to prevent the cabbage from becoming watery prematurely.
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Knead the fermented dough again, divide it into equal amounts and start wrapping
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When wrapping, use your thumb and index finger to make pleats and pinch them counterclockwise. (Both hands are faces, so it’s hard to take a photo, so I won’t take the picture☺️)
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After the buns are done, put them in a steamer, bring to a boil over high heat, then steam over medium heat for a quarter of an hour. duang~ The fragrant cabbage and tofu whole grain buns are out of the oven. ?
