Sauerkraut stuffed buns filling and production methods are as follows:

Main ingredients: 750 grams of flour, 400 ml of warm water at 30 degrees Celsius, 10 grams of sugar, yeast (dry) 7.5 grams, 10 grams of lard.

Accessories: pickle filling moderate amount.

Steps:

1, dough part of the ingredients into the chef machine, liquid on the top, the rest of the ingredients on the top, white sugar and yeast arranged separately.

2: Mix well in first gear, turn to third gear to knead the dough.

3: Knead the dough until the surface is smooth.

4: Put the dough into a large bowl, cover it with a lid and let it ferment at 25-28 degrees Celsius.

5, start to prepare the pickle filling, peppercorns and star anise boiled water for 5 minutes, cooled, and then strain the water reserved.

6, half a large onion chopped, ginger peeled and minced.

7, half a pickle, cut into minced, over cool water and squeeze out the water.

8, 500 grams of pork filling, add the appropriate amount of soy sauce and cooking wine with three chopsticks to stir well, add the water in turn to stir well, each time you stir to completely invisible to the water and then add the next time, stir to the meat mixture viscous and not sticky hands until. Add chopped green onion and ginger, salt, monosodium glutamate (MSG), chicken essence, thirteen spices, oyster sauce and continue to mix well.

9, mix well after adding sauerkraut, continue to mix well, taste the salty mouth, not enough, then add some salt, the filling is ready.

10, the dough fermented to 2-3 times the size of the peel can be seen to honeycomb holes.

11: Sprinkle dry flour on a kneading mat and pour the dough onto it, kneading repeatedly until the surface is slightly smooth, divide into 80g portions and cover with plastic wrap.

12, take a dosage incision upward, directly flattened and rolled into a thin center around the middle of the thick sun skin, bun skin can not be rolled too thin, thicker, otherwise easy to hair not up.

13, wrapped with filling, leaving a finger-width edge.

14, pinched into the shape of a bun, pinch the pleats side up, close the mouth with three fingers pinch twice, so that the buns will not be thicker than the bottom of the thin. Place the buns directly in the cage drawer with the silicone drawer cloth underneath.

15, the pot of cold water, open the fire for two or three minutes to heat the water to about 30 degrees off the heat. Cage drawer put on, cover, until the buns fermented to double the size, open high heat steam, steam start timing 20 minutes. Turn off the fire for two minutes and then slowly open the lid, room temperature is low five minutes before opening the lid, so as not to pot inside and outside the temperature difference is too large, the buns retraction.