Carrot, cabbage and fresh meat buns

Overview

How to cook Carrot, cabbage and fresh meat buns at home

Tags

• staple food
• pasta
• home cooking
• old man
• steamed buns
• fast food
• lunch
• cabbage
• corn flour
• egg
• five spice powder
• flour
• light soy sauce
• old ginger
• oyster sauce
• pork belly
• sugar
• yeast
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Dissolve the yeast in warm water of about 40 degrees and let it sit for 10 minutes.

   

2. 2 Mix flour, cornmeal, a spoonful of salt, and a spoonful of sugar.

   

3. 3 Pour the yeast water into the flour bowl and stir it into snow flakes with chopsticks.

   

4. 4 Knead it into a ball with your hands until the face is shiny, the basin is shiny, and the hands are shiny. The surface of the dough at this time is very rough.

   

5. 5 Transfer to a cutting board and knead into a smooth dough.

   

6. 6 Put the kneaded dough into a large bowl, cover it with plastic wrap, and place it on the steamer. Pour a bowl of boiling water under the steamer and turn off the heat. Use the temperature of the water for the first fermentation. If it’s summer, just ferment at room temperature.

   

7. 7 At this time we will deal with the meat filling. For pork, it is better to choose pork belly that is fat and lean. Mine seems to be a little fatter.

   

8. 8 Put the peppercorns in a bowl, add boiling water and soak for ten minutes.

   

9. 9 I took home the minced meat today and chopped it myself. It was chewier than the minced meat minced by a machine. It also tastes better. When chopping the stuffing, add a piece of old ginger and chop it into puree.

   

10. 10 Cut the carrots into fine pieces, blanch the cabbage in boiling water, squeeze out the water, and cut it into fine pieces. The baby carrots I used from the local countryside have a sweeter taste.

    

11. 11 Add carrot dices, cabbage dices, eggs, pepper water, salt, five-spice powder, light soy sauce, and oil into the meat filling.

    

12. 12 Mixed meat filling.

    

13. 13 The dough has been fermented for an hour and has doubled in size.

    

14. 14 Pull the dough apart with your hands and you will see that the inside is densely pores and has beautiful strings. The dough is ready to be used.

    

15. 15 Take out the dough and knead it with your hands to deflate the air, roll it into long strips and cut it into suitable small pieces. Roll out the bun skin into a thick one in the middle and thin on the edges. Remember not to roll the buns too thin, otherwise they will not rise and will become lumpy after steaming.

    

16. 16 Place a large spoonful of meat filling in the middle of the dough. The food I eat at home is just real, haha.

    

17. 17 Turn the dough with your left hand and make pleats with your right hand. You can’t pinch and shoot at the same time by yourself. In fact, the appearance is not particular. In my opinion, as long as it has skin and fillings, it is a steamed bun. No matter how it is wrapped, it is still eaten.

    

18. 18 This bun is solid enough.

    

19. 19 To lay a wet drawer cloth on the steamer grid, I use a silicone steamer grid mat, which is completely non-stick and I find it very useful.

    

20. 20 After everything is wrapped, pour two bowls of hot water under the steamer, which should not be hot to your hands. Place the steamer on top, cover it, and let it rise for 25 minutes without turning on the heat.

    

21. 21 After 25 minutes of proofing, the buns had grown in size again. Pour out the hot water in the pot, add cold water again and steam it. It will take 25 minutes for a big bun like mine, and about 20 minutes for a small one.

    

22. 22 Don't rush to open the lid after steaming. Cover the pot for 5 minutes before taking off the lid so that the buns will not shrink.