Main Ingredients

Medium Gluten Flour

440g

Water

120g

Milk

120g

Yeast Powder

2g

Salt

2g

Lard

10g

Beef

200g

Cabbage

400g

Oil 10g

Salt 2 teaspoons

Lao Soya Sauce 3g

Soya Sauce 10g

Oyster Sauce 10g

Milk Wine 1 tbsp

Sugar 1 tsp

1g of pepper

1g of thirteen spices

1 egg

1 small onion

5g of ginger

1

First, rise the noodles. Mix 120g of milk and 120g of water into a slightly warm liquid, pour it into the flour (440g of flour, 2g of yeast, 2g of salt) and mix it into a snowflake shape, don't pour the liquid all at once, but adjust it a little bit according to the absorbency of the flour. Then knead the dough smooth and add about 10 g of lard (if you don't have lard, use butter or vegetable oil). Cover the dough with a damp, wrung-out cloth and let it rise in a warm place. If the dough doesn't spring back when you poke a hole in it with your finger (it hasn't sprung back yet), and doesn't collapse, it's best (it's collapsed too much).

2

The filling can be prepared during the fermentation time, or in advance. Buy the beef puree with water to rinse the surface, and then mix in 3 grams of dark soy sauce, 10 grams of soy sauce, 10 grams of oyster sauce, 1 tablespoon of rice wine, 1 teaspoon of salt, 1 teaspoon of sugar, 1 gram of pepper, 1 gram of thirteen spices, 1 egg, minced green onion and ginger, and finally pour about 10 grams of green onion oil (or sesame oil, pepper oil) and mix well.

3

Crumble the cabbage with a spatula and season with about 0.5-1 teaspoon of salt.

4

Finally, pour the seasoned beef puree into the cabbage and mix well, the filling is ready.

5

Pour the dough onto a lightly floured surface, gently knead it into a long strip, and pull it into small dosages (you can try one to see how big it is). Note: Do not vent the dough, but knead it again to form a smooth dough, and then knead it into a long strip.

6

Take a small dessert, flatten it, roll it out into a circle with a thick center and thin edges, and put a big spoonful of filling in the middle of the circle.

7

Wrapped in this willow leaf shape, it is formed by pinching the left side and pinching the right side. The advantage of this willow leaf shape is that there are no big lumpy heads.

8

Sit the pan on the stove and turn off the heat until it's slightly hot, put the buns into the pan, cover the pan, and let them rise for 10-15 minutes.

9

Then turn the heat back on again and heat the pan over medium heat. Open the lid and you'll see that the buns have fattened up considerably, drizzle some oil in the center of the pan for about 10 grams, then pour in a little more water and diffuse it over the bottom of the buns a little bit.

10

You will find that the water boils right away, immediately cover the pot, keep the medium heat about 5-7 minutes to fry, the water in the pot is dry on the OK.