When meat is baked, it smells better than when it's steamed and fried.
But don't bake it for too long, as all the fat will be gone,
and the filling won't taste as flavorful or fluffy.
Ingredients
Main Ingredients
Pork Stuffing
500g
Medium Gluten Flour
500g
Supplementary Ingredients
Scallion
Amount
Ginger
Amount
Warm Water
Amount
Scented Oil
Meat Sugar, Soya Bean Paste, Soybean Paste and Sesame Oil. Fragrant oil
Amount
Soy sauce
Amount
Salt
Amount
Five-spice powder
Amount
Monosodium glutamate
Amount
Lao Soy Sauce
Amount
Yeast
6 grams
Steps<
1. Mix the flour with warm water with yeast dissolved in it to form a smooth dough, and let it ferment for one hour in a warm place.
2. Put the meat mixture in the oven and bake it until it is about 60% done, then take it out.
3. Stir in the chopped green onion and ginger.
4. Add soy sauce, soy sauce, salt, monosodium glutamate, sesame oil and mix well.
5. Ferment well and then knead into a smooth dough.
6. Roll into long strips.
7. Cut into even sized dosage.
8. Roll out the dough.
9. Wrap the baked goods in the filling.
10.Close it like a bun.
11.Press the dough down onto the board and flatten it slightly.
12. Put it into the oven to ferment, and then put it into the electric cake pan and bake it until golden brown on both sides.
Tips
Don't bake the meat for too long, if the fat is baked away, the filling will not taste good and fluffy.