A Family of Three Eats Breakfast, Every Day is Different, Friends from the South Become Northerners!

Sept. 30, 2025, 8:19 p.m. Food

After 14 days of quarantine, the unit notified us to delay the resumption of work, and to continue working outside. Contributing to the country meant staying at home. So, I spent the days before the New Year stocking up on groceries, which is almost finished. Seafood and meat products haven't been bought recently, so I decided to learn to make various noodles. I spent one day learning to make a new type of dough. Staying home for ten days, I actually learned a lot of dough-making techniques! My friends on WeChat all gave me a thumbs up: 'Staying home can turn Southerners into Northerners!' It's amazing. Now, let me show you the noodles I've made recently. There are 9 different types, and I've recently become addicted to eating them for breakfast. The detailed recipes are coming up.

Steamed Cabbage and Pork Bun

Bun dough materials: 500g flour, 5g yeast, 1g baking powder, 280g water, a little sugar

Ingredients: 300g pork mince, 1 head of cabbage, 15 dried shiitake mushrooms, seasonings: 30ml light soy sauce, 15ml aged black vinegar, 5ml chili pepper powder, 15ml scallion and ginger water, 15ml salt and chicken broth, a little five-spice powder

Method: 1. I marinated the pork mince with 30ml light soy sauce, 15ml aged black vinegar, 5ml chili pepper powder, 5ml salt and 5ml five-spice powder. Then, I slowly added 30ml of pre-soaked scallion and ginger water, and stirred in one direction to make the dough rise. Marinade for 15 minutes. 2. After soaking the dried shiitake mushrooms, cut them up and added to the marinated pork mince, continuing to mix. 3. Cut the cabbage into small pieces, add 1 spoonful of salt, and stir until it's slightly watery. Then, squeeze out the excess water with a damp cloth. Next, mix the dough with oil and add the filling. 4. When the filling is ready, we start to make the dough. Once-baked buns don't need pre-fermentation, so we simply put it into a bread maker to make smooth dough. Then, we take it out and knead it into strips and cut it into dough pieces. I make each piece about 50g. They're not too big. We flatten the dough, put the filling in, cover it with a lid, and let it ferment for about 30 minutes.

5. When the buns rise, bring a pot of water to a boil, after 10 minutes they are ready. 6. Double Color Chocolate Bun

White dough materials: 200g bread flour, 110g water, 3g yeast, 15g sugar

Cocoa dough materials: 185g bread flour, 15g cocoa powder, 110g water, 15g sugar, 3g yeast

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Detailed method: 1. Put all the ingredients into the bread maker, add 110g water 3. Then knead it into a smooth dough (it should be smooth on the dough, smooth on the bowl, and the dough should be smooth). Let it ferment for 30 minutes. 2. Take it out and knead it into a smooth dough (it should have no air bubbles), then divide it into 25g pieces. 3. Take a little dough (to make flower petals), the rest is kneaded into thin slices, use tools to press it into several small pieces (I used a 0.8CM frosting nozzle), 4. The two colors of dough are put in the middle and brushed with water, then 5 pieces are arranged in a row, use a rolling pin to press it together, then roll it up.

5. When the buns rise, we knead it again, so that the finished product is smooth. 6.Milk Bun

Flour: 500g bread flour, 5g yeast, 70g sugar, 190g water, 20g corn oil

Filling: 250g gold powder, 100g butter, 75g water

Method: 1. First, put the filling powder into a basin, add water and melted butter, mix, then put it into the refrigerator for later use. 2. In the bread flour, add sugar, add corn oil and water, finally add yeast and knead it into a smooth dough and let it ferment until twice the size. 3. Continue kneading the fermented dough evenly, then divide it into 60g pieces. Take a piece of dough, flatten it, scoop a spoonful of frozen custard filling, fold it up and let it rest for about 15 minutes. 4. Finally, bring a pot of water to a boil, and steam it for 15 minutes, then turn off the fire and steam it for 3 minutes, then open it.

Small note: 1. I use bread flour so I don't need to add yeast separately. If you use regular flour, you need to add 1% yeast. 2. This time we use a once-baked method, pre-fermentation for 30 minutes, then fermentation for 30 minutes. 3. Small dough pieces brush with oil to prevent sticking, which helps the dough not to become brittle during fermentation. 4. The filling is ready, freeze it, and use it when you pack the buns. Don't put too much filling in one time, otherwise it will pop out when steaming. 5. Steamed buns, turn off the fire and steam for a few minutes is to ensure the product is plump. 6.Chrysanthemum Bun

Flour: 200g bread flour, 10g milk powder, 3g yeast, 120g water, 10g purple sweet potato powder, 15g sugar

Method: 1. Put the bread flour into the bread maker, add the other ingredients and knead into a smooth dough and ferment for about 2 times. 2. Take it out and knead it into a smooth dough (it should have no air bubbles), then divide it into 25g pieces, flatten it to a thickness of about 0.3CM, then cut it into strips about 1CM long, 3. Overlap and roll up, then arrange it neatly, then stack two pieces together, cut open to the center position, then arrange it neatly, it's the embryo of the chrysanthemum, 4. Let it ferment for about 15 minutes, then bring a pot of water to a boil, after it opens, steam it for 10 minutes, then turn off the fire and steam it for a few minutes before opening. 5. Small note: The fermented dough should be kneaded again until it has no air bubbles, so that the steamed buns are smooth. 6.Red Sugar Bun

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Flour: 300g dragon well rice flour, 200g red sugar, 150g water, 3g yeast

Method: 1. Put the red sugar, 70g water and other ingredients into the bread maker and knead into a smooth dough and let it ferment for 30 minutes. 2. Take it out and knead it again (it should have no air bubbles) then flatten it into slices, roll it up, and then cut it into small pieces, then arrange it into the shape of small buns and put it into the steamer to ferment for about 10 minutes. 3. Bring aSidney of water to a boil, after 10 minutes, open it, and steam it for 10 minutes, then turn off the fire and steam it for 5 minutes before opening. 5. Small tips: 1. If you like a darker color, you can add more purple sweet potato powder. 2. This time we use a once-baked method, pre-fermentation for 30 minutes, then fermentation for 30 minutes. 3. Small dough pieces brush with oil to prevent sticking, which helps the dough not to become brittle during fermentation. 4.Pea Pod Bun

Bread flour 300g, water 160g, spinach powder 3g, dry yeast 4g, white sugar 20g

Method: 1. Put all ingredients except spinach powder into the bread maker and knead into a smooth dough

2. Take 180g and add 3g spinach powder and knead it into green dough, then 2 colors of dough are packed and rested for 15 minutes, white dough is kneaded into 3g size small pieces

3. Rested green dough is flattened, then cut into dumpling skin size, folded in half and then cut a small hole on the folded line (cannot be too big), then open it, take 3 small dough pieces and brush with oil before packaging

4. Pack it, arrange it in the shape of pea pods and rest for 30 minutes, then knead it into the shape of pea pods

5. Small tips: 1. If you like a darker color, you can add more spinach powder. 2. This time we use a once-baked method, pre-fermentation for 30 minutes, then fermentation for 30 minutes. 3. Small dough pieces brush with oil to prevent sticking, which helps the dough not to become brittle during fermentation. 4. This time we use a once-baked method, pre-fermentation for 30 minutes, then fermentation for 30 minutes.