干酵母 1/2茶匙（Dry yeast 1/2 teaspoon）

白糖 1/4茶匙（Sugar 1/4 teaspoon）

水 1汤匙（Water 1 tablespoon）

 

 

白菜 4-5片（4-5 pieces of cabbage）

盐 1/2茶匙（Salt 1/2 teaspoon）

 

猪肉糜 170克（Minced pork 170 g）

酱油1茶匙（Soy sauce 1 teaspoon）

五香粉 1/4茶匙（Five spice powder 1/4 teaspoon）

白胡椒粉1/2茶匙（White pepper 1/2 teaspoon）

麻油 1/4茶匙（Sesame oil, 1/4 teaspoon）

糖 1/4茶匙（Sugar 1/4 teaspoon）

盐1/4茶匙（Salt 1/4 teaspoon）

辣椒粉（自选）1/2茶匙Chili powder (optional) 1/2 teaspoon

 

1、激活酵母，面粉调成糊状 拌入酵母水，让其发酵 约需30-40分钟。

First, we will activate the yeast until it is frothy Prepare the all-purpose flour ,mixing in the water and yeast water.stir until it is paste like . cover and let it rise in a warm area about 30-40min

2、准备馅料 ：先把白菜切碎 用盐拌匀 静置5-10 分钟 挤去水份后 与猪肉糜以及屏幕显示调味料混合备用。

Chop the cabbage Mix with salt. let it sit for 5-10 minutes  then squeeze out the water  ,  place the ingredients on the screen in a bowl

3、 当面糊发酵完成（看到大量气泡出现） 加入全麦面粉 边加边搅拌 直到成团 不粘手。

Once the flour mixture is fly activated with lots of bubbles, add in the whole wheat flour. Stirring constantly. Form into a dough and knead until it's no longer sticky

4、 把面团揉至光滑 分成12份 擀成包子皮 每个小面团在擀皮之前都要重新揉实。馅料要足 不要留太多的空气按照屏幕显示包成包子。

 roll into a long row and divide into 6 pieces. Knead each dough piece until it is smooth and roll it out as shown and wrap in the filling. Remember to wrap closely around the filling so that you're not wrapping in too much air. 

5、 放入蒸笼 静置20分钟 冷水入锅 用中偏高火蒸12分钟 中间不要开盖 直到5-10分钟后。

Prepare a large steamer and line with pieces of baking paper and place the buns in. let them sit for 20-30mins. Place the steamer in a pot of cold water  and steam on medium high heat . once the water comes to a boil, steam for 12 minutes . make sure you don't open the lid during the steaming process. After the time is up, let it sit another 5 minutes before you open the lid.

 酱汁：是拉差辣椒酱+ 酱油+香醋

Sauce: Sriracha chili sauce + soy sauce + balsamic vinegar