Oat Flavour Cabbage Bun Recipe
We use flowering cabbage for this bun. When it mixes with pork, the taste is second to none. Also, the mouthfeel is tender and crispy.
500g low-gluten flour
5g baking powder
25g bread improver
100g whole wheat flour
2g chicken powder
- Use flowering cabbage, which is tastes best with pork.
- You can decorate the buns with crab roe or black sesame to make it look better.
Pour low-gluten flour into a circle on a clean work surface. Add all dough ingredients in the middle.
Stir until sugar melt. Then stir in the four to make it to a dough.
Knead the dough until smooth and tender.
Use a plastic wrap to cover the dough and let it rest for 30 minutes.
Cut the dough into small doughs, about 30g each.
Use a rolling pin to flatten the dough into bun’s skin.
Mince all stuffing ingredients and mix well.
Use bun skins to wrap the stuffing.
Place the buns into baking cups. Let it rest for 30 minutes. Use high heat to steam for 8 minutes. Serve.