Medium flour150g pork ground meat 300g

ingredients

90g milk, 2g yeast.

Water15g oil 5g

Soy sauce 3g soy sauce10g

Oyster sauce 20g, sugar 5g

A little pepper and a little Jiang Mo.

A little chopped garlic and chopped green onion.

Salad oil with a little water 50g.

A little onion and Haitian bibimbap sauce 1 tablespoon

2 tbsp sugar in balsamic vinegar 1 teaspoon (for reference)

Steps of making pork dough pie

1.? Re-paste the materials so that everyone can't see them clearly ~ ~

Ingredients (about 8 70g pies can be made):

Dough a: medium flour150g, milk 90g, yeast 2g.

Meat stuffing B: 300g of ground pork, 5g of water15g, 5g of oil, 3g of soy sauce10g, 20g of oyster sauce, 5g of sugar, a little pepper, a little Jiang Mo, a little minced garlic and a proper amount of chopped green onion.

Fried material C: a little salad oil, 50g water and a little onion.

Dip D: Haitian bibimbap sauce 1 tablespoon, 2 tablespoons balsamic vinegar, sugar 1 teaspoon (for reference).

Note: the milk in the dough can also be replaced with 85 grams of water.

Mix the dough materials in advance the night before, and the dough has good tension and smooth surface; Cover with plastic wrap or cover, let stand at room temperature for about 30 minutes, and move into the refrigerator for fermentation.

2.? The next morning, take out the fermented dough, exhaust it, cut it into required sizes (I used 30 grams each, and it was delicious with thin skin and more stuffing), and cover the small dose with plastic wrap to relax for about 10 minute;

3.? Stuffing: mix all the stuffing materials together and stir them in one direction until they are strong.

4.? Small doses are rolled into a thick skin in the middle and thin around, and filled with stuffing.

5.? Poke the place where the pleats are pinched after closing to avoid the skin being too thick here, which in turn will be slightly flattened.

6.? Brush the pan with thin oil, add the pie and turn it gently by hand to make the pie evenly colored.

7.? Pour in a little water, cover and turn to low heat.

8.? After the water is drained, turn the pie over, and turn the pot slightly to make the pie better colored. After the two sides are colored, sprinkle some chopped green onion, turn the noodles again, and fry for a while to take it out. It tastes better when it is hot (this weight is suitable for me to fry for about six minutes. If the meat is thick, the frying time needs to be adjusted as appropriate).

9.? Well, it's like this when you bite it open. It's thin and thick with juice ...

Tips

The wrapped pie can be fried directly in the pan, which is very convenient. The unused dough can still be used in the refrigerator the next morning, which is very convenient. This method saves the long time waiting for fermentation in the morning and is really the gospel of office workers.