Sauerkraut bun(suan cai rou bao )

Sauerkraut bun

Introduction:

"When I was a child, I liked to eat steamed buns, but when I came to Guangdong, I hated them. Because the skin of Cantonese style steamed buns is sweet, but the stuffing is sweet and salty. I'm not used to it. Now I can make my own steamed buns

Production steps:

Step 1: use the bread machine to make a good dough, which also needs to add a small amount of sugar, but for better fermentation, no sweet taste.

Step 2: chop the fat and lean meat well, add salt and eggs, stir well.

Step 3: bring the sauerkraut from your hometown, wash it and wring out the water.

Step 4: chopped sauerkraut.

Step 5: stir the meat.

Step 6: stir the minced meat and sauerkraut.

Step 7: roll out a good bun skin.

Step 8: add the pickled cabbage stuffing.

Step 9: close your mouth slowly.

Step 10: wrapped bun.

Step 11: put the cloth on the steamer, code the steamed buns and ferment again. Bring the water to a boil and steam for 20 minutes.

Materials required:

Flour: 250g

Sugar: 20g

Yeast: 3G

Sauerkraut: 150g

Pork: 250g

Egg: 1

Salt: right amount

Note: pickled cabbage has sour and salty taste, so you should pay attention to the filling.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sour and salty

Chinese PinYin : Suan Cai Rou Bao