Breakfast buns

Overview

Today's bun filling is very simple. Chinese cabbage, eggs, and ham are added. The cabbage is nutritious and slimming, and the eggs are nutritious and nutritious. Add a little more green onion, and then add a piece of ham. It is a favorite of children. I like this one every time I make vegetarian stuffing. Even though it is a vegetarian stuffing, the bun is very fragrant, and it is not greasy no matter how you eat it. Pair it with a bowl of millet porridge, which is nourishing and does not make you fat. You can eat it with confidence. Especially breakfast, it replenishes energy and keeps you energetic throughout the day.

Tags

• staple food
• pasta
• home cooking
• breakfast
• cabbage
• egg
• five spice powder
• ham market
• high gluten flour
• light soy sauce
• mushroom powder
• oil
• oyster sauce
• baking soda
• milk
• pepper
• salt

Ingredients

Steps

1. 1 Add milk, a little sugar, and an appropriate amount of water to the flour to form a dough, cover it with plastic wrap, and place it in a warm place to ferment naturally. In my family, we usually make the dough at night and use it in the morning. Look how well this side has fermented.

   

2. 2 Prepare the steamed stuffing: wash and chop the cabbage, add some salt and marinate for 10 minutes, then squeeze out the water. Peel, wash and chop the green onions. You can add more green onions to enhance their freshness. Peel and chop the ham sausage, and add all the ingredients to the basin.

   

3. 3 Beat the eggs, add a little water and mix evenly. Add an appropriate amount of oil to the wok (you can add a little more, do not add additional oil when mixing the stuffing), add the egg liquid and fry until cooked, stir while frying, the more broken the better, take it out to cool, add it to the cabbage stuffing, add salt, allspice, pepper, mushroom powder, light soy sauce, and oyster sauce and stir evenly.

   

4. 4 Dilute the baking soda with a little warm water and knead it into the dough to combine acid and alkali. After the kneading, the dough is covered with plastic wrap or placed in a bowl to rest for 10 minutes. If you can't use baking soda, you can also use dry yeast to ferment the dough directly. The fermentation time is about 1 hour, depending on personal preference.

   

5. 5 Divide the relaxed dough into several small dough balls, roll into cakes, add cabbage and egg filling, and fold into buns.

   

6. 6 Add an appropriate amount of water to the steamer, place the steamer on it, brush a little oil on the bottom of the wrapped buns, and place them in the steamer.

   

7. 7 Bring to a boil over high heat and steam the water for 15 minutes. Opening the lid of the pot, the big buns are white and fat, fresh, tender and fragrant. You must be appetizing just by looking at them. You can't help but eat one as soon as they come out of the pot.

   

8. 8 Remove from pan and plate.