Health benefits
Spinach: Stop bleeding
Ingredients
High-gluten flour ( 500g ) | Sauerkraut ( 200g span> ) |
Meat ( 500g ) | Spinach ( 400g ) |
Oil (appropriate amount) |
How to make steamed buns (sauerkraut, meat stuffing, spinach juice steamed buns)
1.Wash the cabbage and make juice
2.Add eggs, yeast powder, and knead the dough together
3.Knead the dough until it is smooth.A colleague from Henan once said that the highest state of kneading is face light, basin light and hand light, as shown in the figure
4. Then change something to ferment.My pot is too big to fit the pot.The new pot needs to be touched.Oil it so it won’t stick,
5.Into the pot again Put 60 degree hot water, put the flour in, cover the pot, and wait for fermentation.Because the dough ferments fastest at a temperature of about 60 degrees, I use the heat transfer method to make the dough ferment faster
6.The noodles will be ready in about 15 minutes
7.I chopped the sauerkraut and meat filling before making the noodles
8.Making steamed buns
9. After it is done, steam it over high heat for 20 minutes.Because it is meat filling, if it is not a meat bun, 15 minutes will be enough.approximately cdn.jiaonizuocai.com/caipu/201609/2616/261636213640.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp"/>
10.Heat and start eating
Tips
Because the buns are distributed every time Every situation is different.As long as you control the yeast powder and temperature well, it will rise well.Be careful not to use hot water to knead the dough, as it will burn the yeast to death
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