Q: Can I use a different type of flour for this recipe?
A: Yes, you can experiment with different types of flour, but the texture and taste might vary from the original recipe.
Q: How long should I ferment the dough?
A: The fermentation time can vary depending on the room temperature. Generally, it should take about 1-2 hours until the dough doubles in size.
Q: Can I steam these buns without a steam oven?
A: Absolutely! You can use a traditional steamer or a makeshift steamer over a pot of boiling water. Ensure the buns are not in direct contact with the water.
Cabbage and Vermicelli Buns
Notes
Ingredients:
- 500g Flour
- 5g Yeast Powder
- 500g Vermicelli
- 1 Cabbage
- Appropriate amount of Scallions, Ginger, and Garlic
- 3 portions of Chicken Sauce
- 2 tablespoons Sesame Oil
- 8 tablespoons Salt
- Clean the cabbage thoroughly.
- Chop the cabbage and mix it with salt.
- Mix 500g of flour with yeast water, stir until even, knead briefly, cover with plastic wrap, and let it ferment.
- Soak vermicelli until soft, preferably overnight.
- Cut the soaked vermicelli.
- Squeeze out the excess water from the salted cabbage.
- Combine the squeezed cabbage with the vermicelli.
- Add chicken sauce, salt, and powdered ginger.
- Mix everything well.
- Ensure that the dough has fermented and doubled in size.
- Shape the buns (skill level may vary).
- Place the buns in a steam oven and let them rise for 20 minutes.
- Steam at 100 degrees Celsius for 20 minutes, then let them sit for an additional 5 minutes.
- Remove the buns from the oven.
- Serve hot and enjoy the delightful aroma.
- High in carbohydrates
- Source of dietary fiber from cabbage
- Moderate protein content
- Contains vitamins and minerals from vegetables and yeast
