Chinese cabbage buns
Overview
I have become addicted to making noodles in the past few days, and today I suddenly wanted to eat steamed buns, and they were made with baby cabbage. . .
Tags
Ingredients
Steps
-
Dissolve Angel yeast with warm water. Depending on the amount of noodles, about 3 to 4g of noodles per kilogram is enough. Use angel yeast water to knead the dough, make it slightly soft, not enough to add warm water. Make a dough that is softer than dumpling noodles. Then put it in a basin to ferment for about 20 minutes.
-
Wash and blanch the bok choy, then dry and chop into small pieces.
-
Add some cooking wine to the shrimp peel for soaking.
-
Beat the eggs and fry them, you can use a little more oil than usual for scrambled eggs. Stir with chopsticks while frying so that the eggs are broken into pieces. Then add thirteen spices and cinnamon powder, salt, green onion and ginger, dried shrimps
-
Add the cabbage and add a few drops of sesame oil.
-
Mix well.
-
Knead the risen dough again to remove air bubbles. Then cut it into pieces and roll it into a dough piece that is slightly thicker in the middle and thinner on the edges.
-
Come on, this is the second level. There was too much noodles, so I made a few red bean paste buns with ready-made bean paste filling. After wrapping, cover the pot, let it sit for nearly half an hour, then steam over high heat for 15 minutes. Turn off the heat and wait three to five minutes before taking off the lid.
-
OK!
-
Finished product
-
It’s refreshing and not bad
