The appearance of the willow leaf bun, white fat fat is very cute, thin skin and large filling, meat and vegetarian with nutritious foot
10 years ago, when I remembered the first time I came to Shandong, I was impressed by this white and fat willow leaf bag. It turns out that ordinary buns can also be made so beautifully, and the size is also amazing, a bun is worth the amount of three ordinary buns. Holding it in my hand, I was reluctant to put it down, and I was reluctant to open my mouth to eat, and I took many photos in a row as a souvenir.
I never dreamed of moving to Shandong a few years later, from an authentic Xiang girl to a half-Shandong person. She has also changed from a spicy girl who has never been dipped in flour to a child's mother who can now get her hands on noodles.
It is said that interest is the best teacher, because I like pasta, and I usually pay attention to various opportunities to learn to make pastry. The supermarket pastry stall is also a place where I often patronize, and when I encounter someone who will not, I will consult the pastry chef, through observation, imitation, practice, and sure enough, the kung fu pays off, and now buns, hand-rolled noodles, dumplings, pies, scallion oil cakes, hi cakes, mille-feuille cakes and other pasta are almost the same as those in the store. In the learning process, small problems will be encountered, and sometimes we need to think hard and sum up the experience of failure, so that next time we will not make the same mistakes, in order to do better and better.
For southern friends, pasta is relatively small, the amount of yeast used when making noodles is not good, less dough can not be raised, put more made pasta will have a sour taste. For such a situation, it is recommended that you use steamed bun spontaneous powder, and the noodles do not need to put yeast, and you can directly add water to the noodles. Relatively simple and convenient, especially suitable for friends who are new to making pasta.
Compared with ordinary buns, willow leaf buns can be stuffed with filling, only in this way can the skin be thin and filling. As for the filling of the bun, it is very selective and can be determined according to your own preferences, such as the radish, Chinese cabbage, cabbage, moss, kale, etc. of this season can be used to make buns, add the right amount of pork filling, meat and vegetarian collocation, nutritious and delicious. In our family, we prefer to have more vegetables and less meat, and use the fat meat in the pork to make a little oil to adjust the filling, so that the bun tastes more fragrant. If the pork is pure lean, you can add the right amount of green onion oil to taste, you can increase the flavor of the bun.
Without further ado, I'll share with you this beautiful and delicious cabbage pork stuffed willow leaf bun. Friends who like it can collect it and try to do it.
【Cabbage pork fillet】
Ingredients: 1/2 cabbage, 1 piece of pork, 1/2 small green onion, 1 coriander, 2 slices of ginger, 1 spoonful of oyster sauce, 1 spoon of soy sauce, 1/2 spoon of dark soy sauce, 2 spoons of shallot oil, a little white pepper
Preparation steps:
I use The FreshManu Spontaneous Flour, which I put into a larger container, add a small amount of lukewarm water to the flour and stir it with chopsticks to form a flocculent.
Knead well and knead into a soft and firm dough. It is best to use warm water and noodles, the yeast is easier to dissolve. Cover with a lid and place in a warm place for the first fermentation, fermenting until it is twice as large as the original dough.
Next prepare the filling: the pork is diced. Add the minced ginger, white pepper, soy sauce and stir well and marinate for 10 minutes.
Add two spoonfuls of peanut oil to the pan, add the green onions and fry over low heat until the green onions turn brown. Remove the green onion and leave the shallot oil for later.
Chinese cabbage cut into small cubes, put in the right amount of salt to taste, first put salt can make the cabbage soften, better to wrap, I use the cabbage heart part, the water content is relatively small, so there is no salt to kill the water. If it is close to the outside of several layers of cabbage, it is best to cut into cubes and put the appropriate amount of salt, marinate the water and then adjust the filling, otherwise the cabbage is not good to pack.
Place the diced cabbage in a bowl, then add the marinated diced pork, add the chopped green onion and chopped parsley.
Add the best Verdami oyster sauce, add half a spoonful of soy sauce and add the third part of the fried shallot oil.
Stir evenly in one direction, and the filling will be adjusted, so that the stuffing dish is more meaty and less meaty, eating healthy, and not gaining weight.
Take out the fermented dough and knead it well, draining the air inside. It is then rolled into long strips and divided into evenly sized dough seeds.
Roll out the dough into a thin round dough sheet with a thick middle around the edge.
Put an appropriate amount of filling in the middle and close it the way you like.
Wrapped in willow leaf packets, so that the filling can be compared.
Put corn husks on the mat and place in a steamer for the second fermentation, the second fermentation for about 20 minutes. Continue steaming for 16 minutes after opening, then simmer for 5 minutes before lifting.
White and fat, a lot of dishes, a bite will flow soup, eat very enjoyable.
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