materials

main ingredients

bean dregs 1g

appropriate amount of water

yeast powder 4g

gluten powder 2g

sugar 1g

salt 1g

auxiliary materials

pork belly

15g

. > water

a little

Chinese cabbage

1g

the method of making bean dregs dough cake

1.

freshly ground soybean milk, and let the squeezed bean dregs cool. Heat is easy to affect yeast fermentation

2.

Pour it into the bread machine barrel, add other materials in the auxiliary materials, and start the dough mixing and fermentation process

3.

While fermenting, prepare all the materials in the auxiliary materials, chop pork belly into minced meat, chop Chinese cabbage and fungus, cut chopped green onion

4.

Add seasonings in the auxiliary materials, and mix well. Pour the oil first, then add salt, so that the Chinese cabbage is not easy to get water.

5.

After the dough is fermented to twice its size, take it out, knead it to remove bubbles, and let it stand for half an hour.

6.

Divide the dough into small pieces, roll it into thin slices, and wrap it with stuffing like a steamed stuffed bun.

7.

Seal it down and press it slightly. In this way, the bottom is shaped and then turned over, so that it is not easy to expose the stuffing.

12.

It is baked.