condiments
300g medium gluten flour
300g pork stuffing
condiments
Chive
40 grams
energy
15g
Light soy sauce
Two spoonfuls
soybean
1 spoon
Cooking wine
Two spoonfuls
Chinese prickly ash powder
Proper amount
sesame oil
Proper amount
yeast
2 grams
water
180ml
Method for making semi-baked flour cake
1.
Add the yeast water soaked in advance to the flour and stir it into snowflake shape with chopsticks.
2.
Knead into smooth dough, be sure to knead for a while and knead the dough until it is cooked. Cover with a damp cloth and wake up for 20 minutes.
3.
Add cooking wine, light soy sauce, soy sauce, salt, pepper, Jiang Mo and chopped onion to the pork stuffing and stir in one direction.
4.
Finally, add sesame oil and mix well.
5.
The awakened flour is divided into equal small doses.
6.
roll
7.
Put the meat in.
8.
Shut up and knead like a steamed stuffed bun.
9.
Gently press down and flatten.
10.
Pour the oil into a pan or baking pan.
1 1.
Put it away, cover it and turn down the temperature.
12.
Turn it over and continue to burn the other side. Remember to cover and stew, so it's cooked.