How to make cabbage, bacon and tofu buns with homemade recipes

Ingredients used flour 500g high active dry yeast 2g tofu 300g cabbage 500g bacon 250g green onion 30g garlic moderate

Cabbage bacon tofu buns practice

1. First use 25-30 ℃ warm water to add about 2g of high active dry yeast, mix well, and wait for use.

2. Hold out 500g of flour in a container and pour the stirred yeast water evenly into the flour.

3. Add a suitable amount of warm water 25-30, and start mixing.

4. Set the dough aside, preferably with something to cover it to prevent it from drying out.

5. and after a good noodle, start to prepare the buns of cabbage, cabbage shredded, you can sprinkle a small amount of salt, the cabbage inside the water release, less moisture is conducive to after the bread easier, sprinkled with salt, put aside.

6. Then the tofu, bacon, green onions cut and spare. Tofu cut small grain, bacon also cut grain, green onions cut into scallions spare! If you don't have bacon, you can use fresh meat instead.

7. Then start frying bacon, the purpose is to meat inside the excess oil fried out of the extra oil can be behind the fried tofu, cabbage. The bacon frying is good and ready to go.

8. Stir fry tofu, you can put the right amount of soy sauce and soy sauce, and then put the right amount of salt.

9. The last fried cabbage, cabbage fried almost when put into the previous fried bacon, tofu, and before cutting the green onions, all stir-fried, if the salt taste is light, you can put a moderate amount of salt, stir-fry evenly, sheng out for use.

10. Stir-fried vegetable filling, put aside to let it cool down, after the bread is easier to wrap.

11. An hour or so passed, and the good noodles also fermented well, the volume of good dough will almost double the size of the long, there is a bee's eye in the middle, with a fingertip to press a good dough, pressed down the place does not rebound back, that is, the noodles well developed.

12. Then start to soften the dough into strips, as shown below, and then use to cut it evenly into small pieces.

13. Roll out the cut dough into a circle, preferably thick in the center and thin on both sides, so as to prevent the filling. Then just start wrapping them one by one! I bun bun technology is not good, if you think the package style trouble, not package pattern, as long as the vegetable filling package tight on the line!

14. Baozi before the first steamer can be boiled water, water after boiling, the packaged buns have a distance on the inside of the steamer, it is best to put a layer of cabbage leaves under the buns, so as to prevent the back of the buns are cooked, the bottom but was torn bad, I first forgot to lay the leaves, the bottom of the buns were torn, the second paved leaves, the buns are intact. Since I didn't take a picture of the second time, I'll use the first one, so remember to spread some leaves underneath the bun!

15.25 minutes later, the buns out of the cage. Time is also related to the size of the buns, buns can be small 20-25 minutes, if large, it is best to steam a little more.

16. I took a picture of the cut bun, the bun shape is very ugly, because I have limited skills, haha, hope to sympathize ah, but the taste is very good yo!

17. Steamed several times because of the limited conditions, the steamer is too small. After a few times, the delicious buns are steamed!