Steamed buns with whole wheat red yeast and pickled cabbage(quan mai hong qu suan cai bao zi )

Steamed buns with whole wheat red yeast and pickled cabbage

Introduction:

"A few years ago, health preservation was very popular in Taiwan. At that time, red yeast was very popular. All kinds of food had to be mixed with red yeast. Therefore, many products did not add red yeast, but used pigment to serve as red yeast. Therefore, the food we ate was made by ourselves. After all, it was not healthy to eat. We didn't know whether the added food was really as indicated. We had to be careful."

Production steps:

Step 1: pickled cabbage should be cleaned, drained, chopped, chopped bean skin, stir fry garlic in oil pan, then add pepper, pickled cabbage, stir fry bean skin, add soy sauce, sugar, chicken powder, after the soy sauce flavor comes out, sprinkle sesame oil, mix well, then get out of the pan, cool and set aside.

Step 2: put all the main materials into the basin

Step 3: stir all the main materials with chopsticks, and then knead them into a ball by hand.

Step 4: knead the dough into a smooth one. It's normal that the whole wheat flour and germ are not so smooth. Sprinkle some hand powder on the table, put the dough on, cover it with plastic wrap, and let it stand for 5 to 10 minutes

Step 5: knead the dough into long strips with the same thickness. Otherwise, the size of the steamed buns will vary when they are cut into pieces.

Step 6: cut into 50g small dough and sprinkle some hand powder to avoid sticking with each other. Roll it into a circle, thick in the middle, and put it into a bag.

Step 7: after packing, put it into the steamer to do the second fermentation. Heat the water in the steamer until it is not hot. Put the steamer on the steamer to accelerate the fermentation, about 30 minutes.

Step 8: after the water is boiling, steam it over medium heat for about 15 minutes, and the delicious steamed buns will come out of the oven

Materials required:

Medium gluten flour: 500g

Water: 290g

Yeast: 6g

Sugar: 45g

Red yeast sauce: 45g

Milk powder: 30g

Salad oil: 15g

Whole wheat flour: 100g

Total germ: 20g

Old noodles: 200g

Sauerkraut: 400g

Bean skin: 200g

Red pepper: 2

Garlic: 5 pieces

Soy sauce: 1.5 tbsp

Sugar: 1 tbsp

Sesame oil: 2 tsp

Chicken powder: a little

Note: add whole wheat flour and whole wheat germ, of course, because of health and health, but when kneading, it will feel not easy to knead smooth, it doesn't matter, as long as the kneading time is enough, when the second fermentation, it will make up for it. Sauerkraut makes people think of things that will make their mouth water. It's really delicious to wrap them in steamed buns. It's also very popular in Taiwan!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Quan Mai Hong Qu Suan Cai Bao Zi