275g medium gluten flour

Whole wheat flour 75g (medium gluten flour can be used instead).

Sugar [Figure] 2 tablespoons of sugar is equivalent to food.

Dried yeast 1.5 teaspoon

Salt 1/4 teaspoons

Milk [Figure] Milk 2 15-225g (which can be replaced by warm water) is similar to food.

Vegetable oil 1.5-2 tbsp

250 grams of minced pork

Mustard [Figure] 750 grams of mustard food

2/3- 1 teaspoon salt

Zhacai 1 Bao

Ginger [Figure] Ginger is a small piece of food.

Pepper [Figure] Pepper 1/4 teaspoons

Sesame oil [Figure] Sesame oil 1 spoon

Egg white 1

2-3 tablespoons of water

Recipe practice:

Illustration of mustard bag 1 1. Wash mustard, cut into small pieces, add 2 teaspoons of salt and marinate evenly for about 20 minutes, rinse with clear water and drain excess water; Chop mustard tuber and ginger.

Method description of mustard bag 22. Add pepper, egg white, sesame oil, pickled mustard tuber and shredded ginger to minced pork, stir clockwise, add 2-3 tablespoons of water, stir evenly, put minced pork and pickled mustard tuber in the same container, add salt and stir evenly to obtain pickled mustard tuber meat stuffing.

Instructions for mustard bag practice 33. Boil the milk, put it in a warm place, add yeast and stir until it melts, and knead it with other dough materials to form dough.

Method description of mustard bag 44. Put the kneaded dough in a warm and humid place and ferment it to about twice its original size (you can put hot water in the pot, or put hot water in the microwave oven or oven. Put the dough to be fermented in a container with the right size, cover it with plastic wrap and put it in the pot. The bottom of the container containing dough should not be in direct contact with hot water. You can put a bowl or steamer under it, or operate it in a microwave oven or oven.

Illustration of mustard bag 55. Take out the fermented dough, divide it into small portions as needed (I divided about 28 small portions), and cover it with plastic wrap to prevent the skin from drying.

Illustration of mustard package 66. Take a small piece of dough, flatten it, and roll it into a circle with a rolling pin. The thickness is as you like, and the mustard meat is added.

77. How can mustard buns be packed with pictures, but don't talk. Hey ~ (Squeeze this wrinkle, probably. Anyway, I just pinch it together, and it's getting more and more decent, although I also pinch it badly ~ it's too much trouble to pinch it, so I just pinch it and wrap it into a round steamed stuffed bun without wrinkles. )

Illustration of mustard bag 88. Brush oil on the steaming grid, or pad steaming cloth or gauze. Put the wrapped steamed bread on the steamer, cover it with plastic wrap or put it in the pot to relax for about 20 minutes. Add enough cold water to the steamer, put the steamed bread into it, heat it with strong fire, and steam it for about 8- 10 minutes after the water boils.