Rugamo; Chinese hamburger

The recipe introduction is full of stuffing, and the big MAC Chinese hamburger smells speechless!

material

Baijimo: low-gluten flour, salt, sugar, baking powder.

Bacon: pork with skin, ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, salt, cooking wine, soy sauce and soy sauce.

working methods

1, baking powder melts in warm water, and a small amount of sugar and salt melts in warm water.

2. Pour into flour and knead into dough. Moderate hardness, not sticky hands is appropriate.

3. Wrap it in plastic wrap, put it in a warm place, ferment it to twice the size, show a honeycomb shape, and exhaust and knead it into dough.

4. Divide into three sides, flatten and roll thin. Roll three pancakes into a big cake, roll them up, divide them into three doses, flatten them, roll them thin, poke holes with toothpicks, and cover the basin for about 10 minutes.

5. preheat the upper and lower tubes of the oven 140 degrees 10 minute. Bake Baiji steamed buns in a baking tray for about 15-20 minutes, then take them out and cut them in the middle for later use.

6. Scrape and clean the peeled pork, divide it into several large pieces, and wash it with bleeding foam.

7. Before the pork is boiled, add water, add ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, cooking wine and soy sauce, simmer for about 1.5 hours, release soy sauce and appropriate amount of salt and sugar, and continue to simmer for about 1 hour.

8. Chop the braised pork, pour the soup, and put it in Baiji steamed buns.