How to make meat buns that are very soft, not skinny, clean and solid?

I had never thought of using cabbage to make steamed buns before, but then I accidentally discovered that there was a sister near the residential area who was steaming and selling steamed buns at home. She had stuffed buns with cabbage, and the sales were very good, and they were more popular than those stuffed with chives. Attractiveness, cabbage is the most cost-effective this season, so I won’t miss it. I used it to make stuffing today. It was so delicious. I couldn’t stop. I ate three of them in one go. I’m here to teach you how to make dough and make it in time. Soft, the skin has not fallen off, and the bun made by itself is clean and reliable.

Ingredients: 400 grams of pork filling, 800 grams of wheat flour, 8 grams of yeast, 1 cabbage, 1 spring onion, 1 small piece of ginger, 2 spoons of light soy sauce, 1 tablespoon of rice wine, five spices A small amount of flour, an appropriate amount of vegetable oil, 2 tablespoons of pasta sauce, and an appropriate amount of salt. Method: Step 1

Put 800 grams of wheat flour into a basin, add 8 grams of yeast to warm boiling water (preferably no more than 40 degrees Celsius) to melt, pour the yeast water into the wheat flour, if there is not enough yeast water to use Fill with warm water, mix into large pieces of dough, and knead the dough into a smooth dough.

Tightly cover the bag and place it in a warm place to ferment. Start preparing the filling ingredients. Wash and chop cabbage. Pour it into a basin, add salt and stir in the water. Chop the scallion into fine pieces, chop the ginger and set aside. Add half of the raw meat filling with a little water and mix well until it is moist. Add in green onions, minced ginger, light soy sauce, rice wine, vegetable oil, and salt and mix well in a clockwise direction. Step 2

Put oil in a wok, stir-fry half of the meat filling until it loses color, stir-fry the green onions until fragrant, add appropriate amount of light soy sauce, salt, and seasoning to match the noodle sauce. Remove the water from the cabbage, mix it with the mixed meat filling and the fried meat filling, and stir-fry. The stuffing is ready. Take off the fermented dough, drain it, and knead it smooth.

Shape into strips, divide into small portions, spread into a thick skin with thin edges in the middle, and wrap with appropriate amount of filling. Wrap into buns, apply oil on the drawer, place the buns on the drawer with a gap left, place in the pot, cover with the lid, and leave for 15 minutes for the second fermentation. Turn on the fire after 15 minutes. Turn on the heat until the water boils. If you are short of breath, turn to medium heat for 20 minutes. Turn off the heat. After 5 minutes, open the lid and remove it. The child ate four in one go, muttering how delicious the freshly cooked food was while eating.