How to make pork Chinese cabbage buns

猪肉大白菜包子的做法

\u0026 nbsp; 3 pictures

\”\” Come up, because it is really ugly. But when you think of it, you can let yourself look back in the future. So you have a log. Friends who do n’t like it can turn around … Sorry.

There is a one Question, the thickness of my bun leather bag is uneven …. I want to have a lot of skin filling .. Who knows. Well … Will the bun Pira excessively high when I wrap the filling and the mouth is discounted What. \”

ingredient details

    Flour

  • 500g [ [ 123]

Auxiliary materials

Yeast

    6 grams

  • cabbage A moderate amount
  • Pork A moderate amount
  • Mushroom A moderate amount
  • ingredients

salt

2 grams

  • Water
  • Sugar

  • 20 grams
  • Salted and fresh flavor

steaming process

A consumption time

  • Ordinary difficulty
  • Practice of pork Grand cabbage buns
1

    Food: Flour-500 grams, yeast-6 grams of salt-2 grams, water-appropriate amount, sugar -20 grams

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    2

    Filling: cabbage flour yeast pork winter mushroom

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    3

    Pork add oyster sauce, chicken essence powder.

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    4

    Mushrooms and starch are even.

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    5

    The cabbage washed and drained.

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    6

    Add cabbage into the meat.

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    7

    Mix well.

  • 猪肉大白菜包子的做法步骤:7
    8

    Put the flour into the container and put in salt and sugar, pour the melted yeast water into the flour.Soft dough, cover the lid.Raise the dough to the original 2-3 times larger.

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    9

    The dough is taken out and continued to knead. Grow the dough and cut into an equal agent.

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    10

    Then roll the noodles into thin slices.

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    Packing into the filling.

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    Fingers are discounted along the edges and pinch it.(Hey! See the ugly again!)

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    13

    Put it in the steamer and wake up for 20 minutes.

  • 猪肉大白菜包子的做法步骤:13

    14

    Add cold water under the steamer, steam for 20 minutes, and leave the pan for 5 minutes after turning off the heat.

  • 猪肉大白菜包子的做法步骤:14

    15

    The finished picture @@ pork big cabbage buns.

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