The practice is as follows:
1 dough
500g of high-gluten flour, 5g of salt and 300ml of warm water (40) are added together and kneaded into a smooth dough. Cover the dough with plastic wrap 1 hour. The longer the dough is kneaded, the better the ductility of the dough will be, so that the filling will not be exposed when we roll the cake.
2. Stuffing
500 grams of pork stuffing, 200 grams of carrot to wipe the filaments, if you cut it with a knife, you must cut it very thin to prevent the crust from being punctured when pressing, and then add a lot of chopped shallots and 10 grams of ginger foam. Add 5g of salt, 5g of chicken powder, 3g of allspice powder, 3g of pepper, 5g of sugar, 5ml of soy sauce10ml of oil consumption10ml, 20ml of sesame oil10ml and edible oil. Add all the ingredients together and stir in one direction for later use.
3, making cake blanks
Don't knead the noodles. The kneaded dough will become hard and difficult to spread. Just put 8- 10 pieces under a catty of dough.
Press the dough into a slightly thick dough with a thin edge by hand, and beat in as much meat as possible, which is about twice the weight of the dough, so that the pie is thin and big.
The left hand holds the dough and rotates, the thumb presses the stuffing on the edge of the dough, and the right hand rotates to close the mouth, so that the wrapped cake crust is thin and uniform and not easy to be damaged.
Finally, the mouth must be pinched tightly to prevent the stuffing from leaking when pressed.
Apply grease to the chopping board, gently press the cake blank from the middle to the edge, and press the front and back to make the thick dough thin.
4. Pancakes
Bring the pot to a low heat, add a little oil and add the cake when the oil temperature is 50% hot. Cake blanks should be handled carefully to prevent damage.
The baking surface is slightly discolored. Brush with salad oil and cool oil to make the crust softer.
Turn over after brushing oil, brush oil again and cover it for half a minute. This step is to make the meat thoroughly cooked.
Half a minute later, the cake with the lid opened has bulged.
Turn it over again, and all the baked cakes will swell up and then go out of the pot. Don't worry about the undercooked meat, because we have pressed the meat very thin and cooked it easily.
Cut it and put it on a plate, and you can enjoy the delicious big stuffing patties. The skin is soft and the filling is delicious and juicy.
If you want to watch this process in more detail, you can click on my avatar to watch the full video. If you like my article, just click on it, and I will update my food to share with you every day.