Fresh pork bun with Chinese cabbage stem(bai cai geng xian rou bao )

Fresh pork bun with Chinese cabbage stem

Introduction:

"Recently, I like to make steamed bread. My husband said that if I eat some porridge in the morning, I'll order pickles and steamed bread. It's very stomach clearing! Cold winter, eat hot at home, go out, a warm day. My family loves to eat Chinese cabbage, but it's hard to taste the thick Chinese cabbage stem and green vegetable leaves. So I cut the stem, chopped it up, mixed it with minced meat and made it into stuffing to make steamed buns and add color to breakfast

Production steps:

Step 1: put the flour, water, yeast and sugar into the bread barrel, and mix them into dough with the bread maker.

Step 2: cover and ferment at room temperature until the dough is honeycomb.

Step 3: make the dough empty and make the stuffing. Wash the cabbage stalk.

Step 4: cut into pieces, add salt and mix well.

Step 5: squeeze out water, add sesame oil and mix well.

Step 6: mashed meat.

Step 7: add onion, ginger, salt, pepper, chicken essence, cornmeal and eggs, mix well, add water slowly, and work hard in one direction.

Step 8: add chopped cabbage stalks, mix well and mix until the filling is set aside.

Step 9: take out the dough, knead well, exhaust, knead long strips.

Step 10: divide into 12 formulations.

Step 11: take a portion of the preparation and roll it into a round skin thick in the middle and thin around.

Step 12: pack in the filling.

Step 13: make buns in turn.

Step 14: pad with oil paper, put it into the steamer and ferment for 30 minutes.

Step 15: fire for 20 minutes.

Step 16: turn off the fire, wait for 5 minutes to open the lid and take out the bun.

Materials required:

Flour: 300g

Water: 160g

Yeast: 3 G

Sugar: 10 g

Chinese cabbage stem: appropriate amount

Minced meat: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Raw powder: appropriate amount

Egg: 1

Water: moderate

Onion powder: appropriate amount

Ginger powder: appropriate amount

Sesame oil: appropriate amount

Note: 1, filling with sesame oil can lock moisture, filling tender and smooth. 2. The time of dough fermentation depends on the temperature, so does the second fermentation.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Geng Xian Rou Bao