Pork Bun(rou cai bao )

Pork Bun

Introduction:

"It's hot. The kids don't eat any more, but they like to pack food, especially vegetable bags. They are not tired of eating any more. Thanks to the "gourmet world" platform, I learned a lot of cooking knowledge here, and also thanks to the people who uploaded the method of making steamed buns, so that I can also pass on the method of making steamed buns for the first time, thank you

Production steps:

Step 1: cut the cabbage into strips, submerge it in salt for 20 minutes, squeeze out the water, soak the mushrooms and cut them into pieces. Then cut the radish into strips, and stir the ingredients with soy sauce, Weiji, sesame oil and chicken essence.

Step 2: mix 4 grams of yeast with 150 grams of warm water, pour into 300 grams of flour mixed with 4 grams of baking powder, knead evenly, cover with fresh-keeping film and wet cloth for 30 minutes, and then knead long strips, which can be cut into 5 cm (because of the time emergency, I can break it by hand)

Step 3: round each small portion of flour, then flatten it, close the two sides, and then pinch a few times on the side to form the appearance as shown in the figure above

Step 4: steaming

Step 5: make a small opening

Step 6: This is a little bit of flour left, wrapped in a small bag

Step 7: it doesn't look good, but it tastes good!

Materials required:

Flour: 300g

Lean meat: 250g

Cabbage: 0.5

Mushroom: 8

Carrot: right amount

Sesame oil: right amount

Peanut oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Delicious: moderate

Yeast: right amount

Baking powder: appropriate amount

Note: I feel that adding some baking powder into flour will ferment better.

Production difficulty: unknown

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Cai Bao