Sauerkraut bun(suan cai bao )

Sauerkraut bun

Introduction:

"Last weekend, when I went to xinhuadu to buy vegetables with my sister GuZi, I happened to see the more primitive pickled vegetables. It was a bit like the pickled vegetables that I pickled at home when I was a child. The original taste was sour and salty. It was not like the pickled vegetables that I usually bought in the market now, which were yellow with pepper, sugar and spices. I haven't eaten this kind of relatively pure sauerkraut for a long time, so I bought a box to go home. Then I put it in the refrigerator for two or three days, and I didn't know what to do with it. Because I haven't eaten this kind of pickled cabbage for a long time, I can't remember how to cook it. Then, on the fourth night after the purchase of sauerkraut, I cooked porridge at home. After cooking the original prepared dishes, I thought I would fry the sauerkraut too. I put some oil to stir fry the sauerkraut directly. I wanted to say that if no one ate it or didn't finish it, I would save it for other things. I didn't expect that sauerkraut became everyone's favorite as soon as it was on the table. LG has been praising it all the time, saying that it's good to stir fry it like this. It also said that when I was a child, I had no money to eat porridge with sauerkraut. It's too long since I had this taste of sauerkraut. It's so delicious. The last plate of sauerkraut was basically eaten up, leaving a little bit of the bottom. LG also used it to make noodles for supper. Then everyone asked to eat sauerkraut again and again, so the next day I went to buy a big bag of sauerkraut. I used half of it to make sauerkraut meat, and then left a few pieces of fatter meat. I used the remaining pieces of fat meat to chop and stir fry with the other half of sauerkraut, and then wrapped the sauerkraut bag. Ha ha, so I've been making pickled vegetables these two days. Yesterday I made pickled vegetables, and today I made pickled vegetables. I can eat three or four in a row, let alone LG and his aunt. Xiaoguzi still digs out the pickled vegetables and eats them, and then forget it. "

Production steps:

Step 1: sauerkraut stuffing is fried in advance according to personal taste (soak for 30 minutes before sauerkraut is fried)

Step 2: mix all the dough ingredients and stir well.

Step 3: add water in several times. At the beginning, the dough is snowflake like.

Step 4: continuously knead until the dough is smooth and even, put it in a warm place and ferment to twice the size.

Step 5: the fermented dough is vented and divided into equal portions.

Step 6: roll the dough flat and round, pay attention to the thickness in the middle and the thinness on the four sides.

Step 7: take the right amount of pickled cabbage stuffing and put it on the dough.

Step 8: tighten the fold and wrap it.

Step 9: put the steamed buns on the steaming tray covered with gauze or oil, cover the pot and wake up for 10 minutes. Steam in a cold water pan over medium high heat for about 8 minutes. Turn off the heat and remove the lid in 3 minutes.

Materials required:

Medium gluten flour: 250g

Sauerkraut: 250g

Water: 135g

Yeast: 3 G

Sugar: 15g

Note: 1. The puffiness of steamed bun skin has a great relationship with the time of kneading dough. If you want steamed bun to be puffy and delicate, you can knead more dough. 2. Turn off the heat and open the lid after 3 minutes, so that the fermented bun skin will not retract. 3. Adding some sugar in the noodles can make the steamed buns taste better and ferment more easily.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Cai Bao