包子皮，如何包包子教學 2/2 How to Make Skin and Wrap Baozi Steam Buns

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Recipe:
Filling
gound pork 200g or half a pound
salt 1/2tsp
water 3TBSP
cabbage 200g
green onion 4x
disolve salt in water, slowly add to pork while mixing constantly with chopsticks until pork becoming sticky and slightly lighter in color
Seasoning
soy sauce 1TBSP
sugar 1/2 tsp
white pepper(black is ok) 1/2 tsp
sesame oil 2TBSP
blend in soy sauce, sugar, white pepper
blend in sesame oil last which will wrap all salty components inside and not touching veggie later.
chop green onion and cabbage, add 1 TBSP sesame oil and blend well, mix with ground pork
Skin
All purpose flour 250g
water 135g
sugar 10g
oil 5g
yeast 3g
knead everything until all smooth
roll into a rectangular sheet, remove bubbles, then roll up
cover and ferment at 72F 30 min
divide into 8 parts
use roll pin into round skin. roll from outside toward center so that center is thickest (will be the bottom of the bun)
start wrapping right away. the time between now and steaming is critical. Depending on your wrapping speed and room temperature, it can be 5-30 min. You may need to try several times before reaching the best final fermentation time.
put the buns on individual parchment paper. they grow about 2x bigger after steaming so keep enough space between them.
starting steam from cold water. 15-20 min. if the fermentation is at the right level, you can steam long time without worrying about collapsing surface.
once time is up, turn heat off, open the lid just a little bit, wait for a few minutes before taking the buns out.

[@idealdo]

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[@metalicheadnz]

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[@mariyamnoorfakih148]

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[@holycake]

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[@llx3707]

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[@mamaakhim6906]

ll x u