How to make and taste good with cabbage stuffed buns
As one of the traditional Chinese pasta, buns are loved by the public. Among them, cabbage-filled buns are popular because of their refreshing, deliciousness and rich nutrition. This article will combine popular topics and hot contents on the Internet for nearly 10 days to introduce you in detail how to make delicious cabbage-filled buns, and provide structured data to assist in understanding.
1. The core points of cabbage-filled buns
The following key steps are required to make cabbage-filled buns:
| step | Important points | Frequently Asked Questions |
|---|---|---|
| Select materials | It is recommended to choose the tender leaves part of cabbage to avoid old stems | Too much water from cabbage causes loose filling |
| Seasoning | The ratio of salt, sesame oil and pepper is 2:1:0.5 | Too heavy seasoning to cover up the sweetness of cabbage |
| Harmony | The ratio of flour to water is 2:1 | The dough is too hard or too soft |
| Steam | Steam for 15 minutes after the water boils | Insufficient steaming time leads to clamping |
2. Detailed production steps
1.Prepare ingredients: 500g of cabbage, 200g of minced pork (optional), 500g of flour, 5g of yeast, 250ml of warm water, 15ml of sesame oil, and appropriate amount of salt.
2.Handle cabbage:
- Wash and chop the cabbage, add appropriate amount of salt and marinate for 10 minutes
- Squeeze dry and set aside (reserved vegetable juice can be used to knead noodles)
3.Making stuffing:
- Mix the processed cabbage with minced meat
- Add sesame oil, pepper and other seasonings
- Stir clockwise until viscous
4.Fermentation of dough:
- Dissolve the yeast in warm water and let stand for 5 minutes
- Add flour to knead it into a smooth dough
- Cover plastic wrap and place it in a warm place to ferment to 2 times the size
5.Packing and steaming:
- Divide the fermented dough into small doses
- Roll out into a thick middle and thin edge
-Pack the right amount of filling and squeeze out the pleats
- Put it in the steamer to hang up for 15 minutes
- Steam over high heat for 15 minutes, turn off heat for simmer for 3 minutes
3. Summary of popular skills across the entire network
According to recent popular online discussions, we have compiled the following tips for improving the taste of cabbage stuffed buns:
| Skill classification | Specific methods | Popularity index |
|---|---|---|
| Water removal tips | Cut the cabbage into oil and then add salt | ★★★★☆ |
| Scent enhancement skills | Add a small amount of shrimp skin or mushrooms to the filling | ★★★☆☆ |
| Facial skills | Add a small amount of sugar to promote fermentation | ★★★★★ |
| Steaming skills | Brush oil on steamer cloth to prevent sticking | ★★★☆☆ |
4. Frequently Asked Questions
1.Why is my bun skin yellow?
Possible reasons: poor quality of flour or excessive fermentation. It is recommended to choose gluten flour to control the fermentation time between 1-1.5 hours.
2.How to make the buns more juice?
Solution: Add an appropriate amount of crust or broth to the filling, and melt it when steamed to form a soup.
3.What should I do if the buns collapse after steaming?
Preventive measures: Do not open the lid immediately after steaming, simmer for 3-5 minutes before taking it out.
V. Nutritional Analysis and Calories
Take 100g cabbage-filled buns as an example of nutritional composition:
| Nutritional ingredients | content | Daily proportion |
|---|---|---|
| Calories | About 220 card | 11% |
| protein | 8g | 16% |
| carbohydrate | 35g | 12% |
| Dietary fiber | 2.5g | 10% |
Cabbage-filled buns are not only delicious, but also rich in nutrients such as vitamin C and potassium. They are a healthy choice for balanced nutrition. By mastering the above skills, you will definitely be able to make cabbage-filled buns with thin skin, large fillings, fragrant and delicious food. Let's try it out quickly!
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