Meat buns and sauerkraut buns Method

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  1. Pour about 160 grams of flour , add a small amount of white sugar, add three grams of yeast powder, 85ml of warm water (half a cup of disposable cup), stir until it becomes flocculent, and then knead it into a dough.The dough should be thin and not sticky.Let it rest for 45 minutes in summer (2 days in winter).Hours) Just let the dough rise until it becomes honeycomb-like (a disposable cup is 180 ml, and 160 grams of flour is almost a full disposable cup plus two-thirds)

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  2. Make meat filling: 1.Meat filling: Chop the front leg meat, which costs about three yuan, into meat filling, add a small amount of salt, minced ginger and green onions., five-spice powder, pepper, cooking wine, light soy sauce, stir in one direction
  2 Sauerkraut filling: cut the sauerkraut into small pieces, put it into the pot and stir-fry, then add red pepper and light soy sauce to taste
  

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  3.The dough is fermented, place it on the cutting board, sprinkle some flour on the cutting board, and put the dough Knead repeatedly for a minute or two to deflate the air, then knead it into strips, cut the strips into eight pieces of suitable size, use a rolling pin to roll into a round shape, put the stuffing in, drag it with your left hand, and use the thumb and index finger of your right hand.Knead into pleats and close them

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  4. Then put water in the pot and put the buns on the steaming cloth.Wake up for 20 minutes.After waking up, turn on the heat and steam for 20 minutes.When done, turn off the heat and don’t rush to take the lid of the pot.Wait for another three minutes so that the buns will not collapse easily.(Note: In order to take out the buns without rotten skin, you can Pour some cold water on the steaming cloth) Place on a plate and eat