I usually exercise when I get up early, and I often eat breakfast outside. Steamed buns are the most eaten for breakfast. My favorite is the sauerkraut steamed buns sold by the street. The most impressive thing is their buns. Once I went to eat steamed stuffed buns in the morning, but I failed to park in the parking space when passing by. After eating steamed stuffed buns, I was fined by the traffic police. This meal of buns is really expensive.
Today I will share with you my recipe of sauerkraut buns, homemade taste, feel the taste of home.
1. Knead the noodles first, add yeast powder to the warm water bowl and stir to dissolve. Add about 3-5g of yeast powder to a pound of flour. The amount of steaming in my family is relatively large each time, because most of the northerners mainly eat pasta, and no matter how much steamed buns and buns are steamed, they can finish them. Every time I steam steamed buns and steamed buns, I spend a few catties of flour at one time
After stirring well, pour it into the mixing basin, and then add water in small amounts several times to knead the noodles. Stir with chopsticks while pouring
Keep whisking the flour into flocculation, when there is no dry flour in it, knead them into a smooth dough.
When the dough is kneaded, cover it and let it rise to double its original size. When the weather is hot, half of it will be fermented in 2 hours. If it is cold, it needs to be fermented in a warm place for 4-5 hours.
2. Today we are going to make steamed stuffed buns with sauerkraut stuffing. Come down and prepare steamed stuffed buns.
I bought pickled cabbage from the Internet. After buying the pickled cabbage, soak it in water for a while. Because the pickled cabbage I bought is salty
After soaking, cut off the root of the pickled cabbage, and then chop it all into pieces
Come down and chop some scallions for later use.
After the oil in the pan is hot, add chopped green onion and saute until fragrant, then add a spoonful of thirteen spices, and then add red pepper noodles according to your own taste.
After frying until fragrant, add pickled cabbage and stir fry, then add salt and chicken essence, stir well and turn off the heat. The sauerkraut stuffing of our sauerkraut bun is ready. Most of the northerners are more able to eat spicy food. I added more chili noodles, which tastes more delicious.
3. This will make the dough fermented. Then add 1 teaspoon of baking soda (2g) to the dough. Knead it evenly with the dough, so that the steamed buns will be softer and more delicious.
Then sprinkle some dry flour on the chopping board and continue kneading the dough until smooth. Steamed buns are delicious only after the dough is kneaded.
Then knead the small dough into long strips, cut into small noodles of the same size, and press the small noodles with hands to roll the skin. The skin of the buns is rolled into thick in the middle and thin on both sides, so that the wrapped buns are not easy to leak.
If you often make pasta, you have to prepare a large chopping board and a long rolling pin at home. work hard
After wrapping the buns, don’t steam them directly in the pot. Put them on the grate brushed with oil for a second time for 15-20 minutes. This step is particularly critical.
4. Now steam the buns in the pan.
Put cold water into the pot, steam on high heat, and steam for 15 minutes after steaming
When the time is up, turn off the heat, remove the lid of the pot to breathe a little bit, and then take out the pot after 5 minutes. This can prevent the buns from collapsing and shrinking, and there will never be dead buns.
Our sauerkraut buns are ready to be steamed. The steaming steamed buns are white and soft, with a tangy aroma that makes your mouth water.
That’s all for today’s food sharing. If you like my food sharing, please click to add attention and forward.
See you next time!