Ingredients
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Dough Ingredients
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500g low-gluten flour
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100g sugar
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5g baking powder
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5g yeast
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25g bread improver
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225g water
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100g whole wheat flour
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Stuffing Ingredient
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100g cabbage
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100g pork
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3g salt
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2g chicken powder
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10g cornstarch
Directions
Tips
- Use flowering cabbage, which is tastes best with pork.
- You can decorate the buns with crab roe or black sesame to make it look better.
Steps
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1
Done
5 minutes
|
Pour low-gluten flour into a circle on a clean work surface. Add all dough ingredients in the middle. |
|
2
Done
5 minutes
|
Stir until sugar melt. Then stir in the four to make it to a dough. |
|
3
Done
5 minutes
|
Knead the dough until smooth and tender. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Cut the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough into bun’s skin. |
|
7
Done
5 minutes
|
Mince all stuffing ingredients and mix well. |
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8
Done
5 minutes
|
Use bun skins to wrap the stuffing. |
|
9
Done
5 minutes
|
Make it into buns’ shape |
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10
Done
40 minutes
|
Place the buns into baking cups. Let it rest for 30 minutes. Use high heat to steam for 8 minutes. Serve. |
