How to make big buns with diced cabbage and diced meat

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  1.Thin-skinned large steamed buns with large fillings and exposed oil

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  2. will Dissolve the yeast and white sugar in warm water and pour it into a basin.The water temperature should be suitable for the human body temperature.Aluminum-free puff pastry powder can be put directly into the dough, and then knead the dough with warm water.The water temperature should be the same as the human body temperature.Stir with chopsticks while adding warm water.Stir the flour into a bowl, and then knead it with your hands into a smooth dough.
  Dough proofing: The dough can be sealed with plastic wrap or a basin lid.It must be tightly covered and placed in a place with high diffusion.The standard is for the dough to rise to twice its size.

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  3.Cut the cabbage into small cubes, cut the meat into small cubes, and mince the onion and ginger.
  Key points: Wash and cut the cabbage into small cubes, put it in boiling water for two minutes, drain it into cold water and squeeze out the excess water.Cabbage cooked in boiling water tastes better than cabbage pickled in salt.

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  4. Squeeze out the water from the cabbage, mix well with cooked cooking oil and set aside.The purpose is to prevent the vegetables from leaking water when mixing the stuffing.
  After dicing the meat, add cooking wine, ginger, five-spice powder, pepper, soy sauce and mix thoroughly.Finally, add some cooked cooking oil and mix thoroughly and set aside.
  After chopped green onion, mix it well with sesame oil and set aside.The purpose is to remove the smell of green onion.In this way, the stuffing will be more fragrant after mixing.

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  5. Put all the ingredients into the diced meat and mix well, and finally Add salt.Now that the noodles are ready, let’s start making buns.If you know how to wrap wheat straw, wrap it in wheat straw, and if you don't know how to make it, wrap it in round shape.
  Frying: Add cold water to the pot, apply some oil on the steamer, the distance between the water and the bottom basket should be no less than 3cm, put the buns in, cover and leave for 30 minutes.This step is very important, be sure to see the pleats of the steamed buns.Only when you drum up can you fire.
  Steaming: After boiling the pot, steam over high heat for 20 minutes.
  Shaping: After turning off the heat, do not open the pot and let it cool down naturally for 3 minutes to allow the air pressure in the bun filling to slowly drop.This is a shaping process that must be remembered.

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  6.Thin-skinned and oily buns with big fillings are out of the pan!