Whole wheat fresh meat and cabbage buns

1. Finished product drawings.

2. Production method: 300g flour, 200g whole wheat flour, 5g yeast, 270g water, starter dough. Mix the dough and wake up for 15 minutes.

3. For the filling, wash the cabbage in moderation, blanch it in hot water to remove any raw flavor, remove any cold water, chop it into small pieces with a knife, and remove any excess water for later use.

4. Add an appropriate amount of meat filling, salt, sesame oil, thirteen spices, soy sauce, dark soy sauce, scallion and ginger water to the container, add one egg, stir evenly in one direction, add an appropriate amount of cooked oil, and continue stirring evenly in another direction. Finally, add the cabbage filling and stir evenly in one direction.

5. Wake up and take the same amount of medication.

6. Roll out a thin round billet with a thick edge in the middle.

7. Pack in an appropriate amount of filling.

8. Pinch the pleats from one side and tuck them away.

9. Complete everything.

10. Double the size of the second awakening.

11. Steam over high heat for 15 minutes, then simmer for a while before serving.

12. Finished product drawings.

13. Finished product drawings.

14. Finished product drawings.