How to make cabbage steamed buns

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  1. Spinach puree Add yeast and mix well

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  2. Add flour and mix well, knead into a smooth dough, seal and ferment until Twice as big

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  3. Add the yeast of the white dough to the warm water and mix well

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  4.Add flour and mix into a flocculent form

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  5.Knead into a smooth dough, seal and ferment until doubled in size

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  6.Knead the fermented dough evenly and deflate the air

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  7.Divided into several small ones of different sizes The ingredients are rolled into long round strips with one end larger and the other smaller, to make cabbage heart

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  8. Again Roll the small dough into a long strip with one end larger and the other smaller

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  9.Put the fermented green Knead the dough evenly and deflate the air

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  10. Roll out the dough into thin dough and use a round mold to press out a round shape

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  11. Then roll it into an oval shape

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  12.Use chopsticks to make irregular marks on the dough, and then pinch the edges into thin edges

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  13.Put the small strip of noodles in the middle to make a cabbage bun

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  14.Take a little white flour and knead it into thin strips to make the stems of cabbage.

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  15.Use 3 leaves without edges, overlap them one by one to wrap the cabbage heart, and fold the top to look like a cabbage wrapper

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  16.Wrap three cabbage leaves one on top of the other outside the young leaves

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  17.Make the upper leaves look like they are turned outward

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  18.Use white flour to make the roots of cabbage, and a fresh and tender cabbage is ready

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  19.Put it into a steamer, cover it with cold water and steam it over low heat.Steam for 10 minutes after the air is released, then turn off the heat and simmer for 1 minute.

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  20. Remove from the pan and plate

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  21.Finished Product