Chinese Food
Steamed bun with pork and cabbage
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Today's baozi is very different from my family's previous baozi. It's not about stuffing. It's about making dough. This production of dough was practiced after listening to a lecture by a master of dough. I've summed up. There are two main differences between master pastry's bun method and my family's traditional method. One is to add baking powder to the flour. The other is that the bun has only one hair. That is to say, the dough is kneaded for a while and directly wrapped with the bun. Then it is fermented in the pot and steamed directly. Because the bubble is as like as two peas. The steamed stuffed bun is really much more soft than the stuffed buns. And the face is almost the same as the takeaway. But the family didn't like it very much. Because there is no smell of wheat and thick taste when the dough enters the mouth, that is, there is no real feeling. This steamed bun is not as long as it used to be. It's just ripe, so the meat is still a little tender. After this practice, the whole family thinks steamed bun will be steamed later
Cooking ingredients
Cooking Steps
Step1:Put flour, sugar, 1g salt and yeast into the basin. Add cold wate
Step2:Use chopsticks to mix these materials into floccules. Then add baking powde
Step3:After mixing evenly, knead it into a smooth dough by hand, then cover it with plastic wrap, and put it asid
Step4:When you are making dough, you should deal with the filling - pork lean meat after cleaning. Remove the fascia and cut into pieces
Step5:Put it in a cooking cup. Beat it into a delicate meat fillin
Step6:Pour the meat stuffing into the basin. Add a little water to make it smooth. Then add salt and soy sauce to mix evenly in one direction
Step7:Add minced shallot and ginger. If you don't like the taste of the two materials, put the minced shallot and ginger in a bowl. Put a small amount of water in the bowl. Pinch the water into the water. Then pour the water into the stuffing and stir it
Step8:Chop some cabbage into small pieces. The proportion of cabbage and meat will be adjusted according to personal preferenc
Step9:Put the cabbage into the meat filling. The cabbage is very tender. There is no need to marinate it to make the soup. The cabbage juice will be fully mixed with the meat filling. No waste. No soup
Step10:Mix well. Taste the salt and decide whether to add more sal
Step11:Take out the dough and put it on the kneading pad. Knead the long stri
Step12:Cut the dosage into even size. The size is optional. Then knead it into a ball and relax for 5 minutes
Step13:Take a dose. Roll it into a round skin with a thick middle and a thin edge. Take a proper amount of filling and put it in the middle
Step14:Make pleats as you like. Wrap them tightl
Step15:Put wet cloth or oilpaper in the steamer. Put the steamed buns directly in the steamer for fermentation
Step16:When the steamed bun is 1.5 times the original size and the surface becomes smooth and mellow, it can be steamed by firing. After the water is boiled, steam in high fire for 12 minutes and turn off the fire. Simmer for 5 minutes and then open the li
Step17:Finished product appreciatio
Step18:Finished product appreciatio
Step19:Finished product appreciatio
Cooking tips:This recipe is added with baking powder, so the taste is very soft. There is almost no difference with the take out bun; the proportion of filling and seasoning can be adjusted according to personal taste; the time of steaming depends on the size of the bun. There are skills in making delicious dishes.
