Steamed bun with corn flour and pickled cabbage

Steamed bun with corn flour and pickled cabbage

Introduction:

"I didn't catch up with the fried stuffing, so I had to demonstrate the process of skin making and steaming. I don't particularly want to make corn flour, but there are white dough and corn dough, and the combination of the two kinds of dough won't make too little. So we put them together to make "corn buns."

Production steps:

Step 1: move the frozen dough from the freezer to the freezer for thawing

Step 2: thaw completely and take out after softening

Step 3: combine the two kinds of dough

Step 4: knead into a uniform dough

Step 5: divide into 20 grams

Step 6: take a preparation and press it into a thin film with thick middle and thin edge

Step 7: add the right amount of sauerkraut meat

Step 8: wrap up

Step 9: put it into the steamer and cover it for 20 minutes

Step 10: add cold water to the pot, steam over high heat for 15 minutes, turn off the heat and continue to simmer for about 5 minutes

Step 11: get out

Materials required:

Flour: 435g

Corn flour: 65g

Water: 250g

Dry yeast: 4G

Sauerkraut stuffing: right amount

Note: there is no ready-made frozen dough, you can make corn dough according to the proportion of ingredients and flour. If you don't mind the rough feeling of corn flour, you can also increase the amount of corn flour appropriately.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh