The role of protein agent in making steamed stuffed bun:
1 has good water retention, emulsification and high gelation.
2 Water retention capacity: egg white protein powder: water = 1: 6 to 8
Good economy: the use of egg white powder can make the product taste better and improve the adverse reactions caused by starch without increasing or reducing the cost. Good elasticity, strong slicing, good luster, prolonged shelf life, high yield and greatly increased sales. The key reason for the unique crisp and tender taste.
4. It has good nutritional value. Rich in amino acids.
One-package method
Food preparation
400g of Chinese cabbage, 200g of vermicelli, 20g of onion, 20g of ginger, proper amount of yeast, proper amount of oil, salt, soy sauce and pepper.
Practice steps
1. Add proper amount of water and yeast to flour and knead into dough.
2. Cover with a damp cloth and put it in a warm place to wake up 1 hour or so.
3. Wash and chop cabbage, and chop onion and ginger.
4. Add some water to the vermicelli to soften it, and chop the soaked vermicelli.
5. Add vermicelli and minced onion and ginger into the cut cabbage, add salt, soy sauce, pepper powder and oil, and stir well.
6. Wake up the dough and knead it into strips and divide it into equal parts.
7. Take a pill, flatten it, roll it into skin, wrap it in a proper amount of stuffing, and wrap it.
8. Put in the pot, boil and steam for about 8 minutes.
Nutritional value of cabbage;
1. Cabbage has high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are five times higher than those in simple cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better make salads with low-calorie seasonings.
2. Cabbage is rich in potassium and folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Anemia patients should eat more cabbage.