flour

200 grams

Pork stuffing

150g

verdant

70 grams

condiments

sesame oil

Proper amount

salt

Proper amount

Light soy sauce

Proper amount

water

120g

step

1. Chop pork into paste, add pepper water and mix well, chop onion, add sesame oil, add meat stuffing, add soy sauce, salt and chicken essence and mix well for later use.

2. Mix flour, I added a little salt, about 1 g, and woke up for 2 hours.

3. Divide the fermented dough into 3 parts.

4. Roll it into a round piece and wrap it with 1/3 meat.

5. Close the mouth and put the steamed stuffed bun, with as little pleating as possible.

6. flatten the buns and roll them into rich cakes. After curing and fully proofing, the dough is highly plastic and not broken at all.

7. Put the rolled cake into the preheated electric baking pan, brush the surface with oil and start baking the cake.

After 8.2 minutes, turn over, brush with oil and bake for 2 minutes until both sides are golden.

skill

1, try not to make the cake too big because you have to wrap the meat before you roll it. If it is smaller, it can be rolled thinner, which will be easier to operate.

2. The meat stuffing should be fully whipped, so that the water can be fully integrated into the stuffing, otherwise the stuffing will be too watery and easily broken when rolling.

3. You can add a little salt to the dough and wake it up for a while. The dough will be much more malleable and basically won't break.