Raw materials: angel yeast10g, flour1000g,
? 300g pork stuffing, 0/50g vermicelli/kloc, 400g Chinese cabbage.
Seasoning: one onion, one ginger, salt, pepper, pepper noodles, chicken essence, soy sauce and sesame oil.
Exercise:
1 and 10g yeast are diluted with 600 ml warm water, added with flour, kneaded into smooth dough, covered and baked in a warm place;
2, vermicelli soft minced, onion ginger minced.
3. Tear the cabbage and put it in the boiling water pot. Take out, squeeze and chop.
4, hand-chopped meat stuffing is best, if it is ground by a meat grinder, you can chop it with a knife.
? Add proper amount of salt, pepper and other condiments to all fillings and stir well.
5. When the dough is twice as big, take it out and knead it evenly.
5. Divide into pasta with equal size, roll it into dough, wrap it with stuffing, and shape it;
6. Put the wrapped buns in a warm place and stir again until the skin is fluffy.
(To avoid dry skin, cover it with a wet cloth);
7. Pour warm water into the steamer, add steamed bread and steam for 20 minutes.
I believe that through unremitting efforts, we will be able to knead more and more beautiful steamed stuffed bun pleats.