Ingredients
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Dough Ingredients
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500g flour
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100g sugar
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10g baking powder
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5g yeast
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250g water
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Stuffing Ingredients
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100g cabbage
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50g carrots
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50g white radish
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50g black fungus
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50g green onions
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5g salt
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8g sugar
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7g chicken powder
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10g starch
Directions
Tips
- Use hand to make a twist on the buns skin to make it look better.
- Add a little fat pork as the stuffing to make the buns’ juicer.
Steps
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1
Done
5 minutes
|
Pour the four into a circle on a clean work surface. Add sugar and all dough ingredients in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Stir in flour powder and mix well. |
|
3
Done
5 minutes
|
Knead the dough until smooth and tender. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough and let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough, make it into a thin and round bun skins. |
|
7
Done
5 minutes
|
Mince all stuffing ingredients, add all stuffing ingredients, and mix well. |
|
8
Done
5 minutes
|
Use thin bun skin to wrap the stuffing. |
|
9
Done
5 minutes
|
Make it into buns’ shape. |
|
10
Done
10 minutes
|
Place into a steamer. Use high heat to steam for 8 minutes. Serve. |
