Ingredients
Flour (1500g) Cabbage (400g) Eggs (3) Auricularia auricula (100g) vermicelli (100g) Shrimp skin (50g) Oil tofu (100g) Oil gluten (/kloc)
seasoning
Baking powder (10g) yeast (25g) sugar (50g) oil (100g) salt (a little) soy sauce (a little) sugar (20g) pepper (a little) chicken essence (a little) sesame oil (a little).
cookware
Steamer, wok
Pour the flour into a basin, add sugar and baking powder and mix well.
Melt the yeast with warm water of about 40 degrees, add it into the flour and stir well.
Add warm water to make dough, stir while adding water, and make dough with moderate hardness, and knead vigorously until the dough surface is smooth.
Cover it with plastic wrap, put it in a warm place, and put it by the heater for 3 hours, half an hour in summer, spring and autumn 1 hour.
Waiting for the time to wake up, just prepare the stuffing, the washing, and the soaking.
Scrambled eggs in a frying pan.
Take out the eggs and fry the shrimps.
Cut all the raw materials into pieces.
Put the stuffing into a container, add oil, salt, chicken essence, sesame oil, soy sauce, pepper and a little sugar, and stir well to taste.
Take a dough with good hair, knead it into long strips, and discharge bubbles.
Cut the kneaded flour into flour paste with uniform size.
Roll it with a rolling pin into a dough sheet with a thick middle and thin sides.
Add the right amount of stuffing.
Hold the bottom with your left hand, gently turn the dough, and knead the pleats with your right hand.
The steamed stuffed bun is wrapped, and the raw embryo is kept for the second time for 20 minutes.
Put boiling water on the pot, and the fire will be full of gas 10- 15 minutes.
After turning off the fire, don't open the lid in a hurry, so the steamed buns are easy to retract. After steaming for 2-3 minutes, the steamed buns come out.