Pork and cabbage buns

Overview

In fact, I have wanted to make steamed buns for a long time. The boss must like it, but I am not sure whether it will be successful, so I first made steamed buns to practice my skills. I happened to watch Cai Ming in the TV series "Marry a Husband" and said that steamed buns should be made three times and wake up, so I used the Dough function of the dough mixer to knead the dough three times. It really works, the noodles are chewy and soft, okay, the eclipse is successful, it’s time to make the buns, he said it’s great, there are so many fillings in it, he likes it so much, he always asks me to make it, if I want more meat, I understand what he means, haha.

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• all-purpose flour
• corn starch
• ginger
• large folded dishes
• light soy sauce
• minced pork
• sesame oil
• sugar
• vegetable oil
• warm water
• yeast
• pepper
• salt

Ingredients

Steps

1. 1 First put 1 cup of warm water that feels warm to the touch into the bread machine, add 1 cup of water, 1/8 teaspoon of salt, 1 teaspoon of sugar, 2/3 teaspoon of yeast, stir evenly and let it sit for 10-15 minutes;

   

2. 2 Pour in 2.25 cups of flour and turn on the machine. Through the top of the machine cover, you can see that the flour is basically mixed into a dough. Add 2 tablespoons of vegetable oil and continue to let the bread machine work for 1:20. After the work is completed, repeat the operation 2 times. At this time, the dough will be very tough;

   

3. 3 While the bread machine is working, we free up our hands to make the stuffing, wash the vegetables and use a towel to absorb the water, cut them into pieces, add 1 tablespoon of salt first, stir with your hands, and let the salt release the water from the vegetables. After pouring out the water, add 1 tablespoon of salt, stir again, and let it sit for about 15 minutes to allow sufficient time for the water in the vegetables to secrete out. Pour in the vegetable water and rinse the vegetables with clean water;

   

4. 4 Pour the water and residue into the sieve, catch the water with your hands, put it in the sieve and catch the water with your hands 2-3 times;

   

5. 5 Drain the water and place it on a large plate. Add 1 tablespoon of minced ginger, 1/4 teaspoon of seasoning salt, 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 2 tablespoons of cornstarch, and 1/2 tablespoon of sesame oil. Mix well with your hands;

   

6. 6 After the dough is mixed, put it on a chopping board and knead it for a few times to remove air bubbles. Then divide it into 12 equal parts. Cover the small dough with a lid to avoid losing water and let it rest for about 15 minutes;

   

7. 7 Flatten a small piece of dough into a round piece. Ideally, it should be slightly thicker in the middle and slightly thinner on the side;

   

8. 8 Put stuffing in the middle;

   

9. 9 Hold it up with your hands and fold along the edges;

   

10. 10 After making the folds, use both hands to round the sides of the buns to make it look like the picture;

    

11. 11 Put water in the steamer, turn on the heat until the water feels warm to the touch, and turn off the heat. It is used to wake up the bun skins for the last time. The steamer has two compartments, just enough for 12 buns. Use parchment paper as the bottom paper and place it on the steamer. Place the prepared buns on top of the paper. , cover the lid for about 30 minutes, let the bun skins rest for the last time, turn on high heat and steam for about 25 minutes. If the buns are large, they can be steamed for a longer time. Do not open the lid after steaming, turn off the heat and let it sit for about 15 minutes. Then you can open the lid and enjoy the buns.