1000g pork
1 braised pork seasoning packet
1 small bowl of caramel color
10g Lee Kum Kee braised sauce or dark soy sauce
30g green onions
15g ginger slices
Adequate amount of salt
Accessories
500g flour dry 3 grams of yeast
1/2 tsp of baking powder 1/2 tsp of edible alkali
30 ML of edible oil (I used corn oil), about 250 g of warm water (the water absorption of flour is different , the amount of water will also be different)
Steps
1. Cut the pork into 10cm square chunks, soak in cold water for more than 2 hours, it is best to change it twice in the middle water, so that the congestion in the meat will be soaked out;
2. Wash the soaked pork, put it in the pot, add some more water, then bring it to a boil and decant off the foam;
3. Put all the seasonings into the pot and bring to a boil over high heat, then turn to low heat and cook for about 2 hours (you can also leave it to an electric pressure cooker, which will be faster) until the meat becomes particularly soft. Only then.
4. Put the flour into a basin, add dry yeast, baking powder, edible alkali and corn oil;
5. Pour in water and stir with chopsticks to form a snowflake-like dough. ;
6. Knead the dough with your hands into a smooth dough (the dough should be slightly harder);
7. Cover the dough with plastic wrap and leave it in a warm place to ferment. Do not let it rise completely. A little rise is enough, that is, if you cut the dough, you can see small holes inside instead of big holes.
8. Knead the risen dough evenly, and then divide it into 8 equal portions (so that it is the same size as the one bought from outside)
9. Knead one portion into a long shape first dough, flatten it slightly with your palms and then use a rolling pin to roll it into a long strip;
10. Roll up the long strip of dough from the top into a cylinder; then place the cylinder vertically on the On the chopping board, flatten it into a small round cake with your hands;
11. Use a rolling pin to roll it into a round cake with a thickness of 0.8cm and a diameter of about 10cm. Do the same for the remaining portions;
12. Heat the frying pan without adding oil. Put the rolled out cake into the pan and cover it. Brown one side over low heat until it is colored, then flip it over or cover the pan over low heat until it is coloured. This way the cake is baked. The baked cake will not harden if left uncovered for an afternoon. If it is baked too much, you can put it in plastic wrap and refrigerate it. Take it out and heat it in the microwave for a while and it will soften again.
13. Add some broth to the braised pork and chop it into pieces; prepare some fried chili or chili oil (I didn’t have time to get this this time, so I used Laoganma instead), and Add some warm water and sesame oil to sesame paste and stir into a thin paste; then prepare some chopped green onion and coriander;
14. Place the white buns on the chopping board and hold it down with one hand, and use the other hand to hold the knife from the side. Cut it open and leave 1cm behind to connect it;
15. Spread the sesame sauce onto the cake with a spoon;
16. Spread the minced meat on top;
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17. Add chopped green onion, coriander and fried chili chili oil