Puffy and soft yeast flatbread

Ingredients

200g of ordinary flour, 2g of yeast, appropriate amount of warm water (including the water for melting the yeast, the total amount is about 100g or so)

Method

1. Dissolve the yeast in a small amount of warm water (about 30 degrees, test it on your wrist

2. Burn it) and let it sit for 3 seconds minute. Put the flour in a large basin, pour in the yeast water, and then

3. Pour in the remaining warm water, first stir it into snow flakes with chopsticks, and then knead it with your hands

4 .form into a smooth dough

5. Cover with plastic wrap and ferment in a warm room until about 2.5 times in size

6. Add cooking wine, salt, chicken essence, minced ginger and garlic to the fresh minced meat Add the powder and a small amount of old powder

7. Pump (for color mixing) and stir evenly. When the pork skin jelly is melted, pour in the minced meat for use

8. Stir the minced meat in one direction until it is stiff (if there is no meat skin jelly

9. Pour in water)

10. Knead the fermented dough evenly and deflate it, and divide it into small portions. Take a small ball

11. Use a rolling pin to roll it into a round shape, and put the meat filling in the middle.

12. Wrap it up like a bun and press it gently with your palms. Flatbread

13. Dip both sides with sesame seeds and let it rest for about 15 minutes

14. Put no oil in the pan and put the risen noodles into the pan.

15. Cover the pot and sear over low heat until one side becomes lightly browned, then flip over and sear again until it becomes lightly browned