3 cups of medium gluten flour, 1 cup of warm water, 1 and 1/2 teaspoons of yeast, 2 teaspoons of salad oil, 1/4 teaspoon of salt.
Meat portion:
2 pounds pork leg (about 900 grams, semi-fatty and lean is best, but prefer leaner), 1 pot of old marinade, 1 clove garlic, 2 allspice leaves, 2 straight tisanes, 4 cloves, 2 star anise, 1/4 cup soy sauce, 1 tablespoon light soy sauce, 2 tablespoons sugar, 1/4 cup cooking wine, 1 piece ginger (flattened), 1 teaspoon peppercorns, 1 handful of dried red chili peppers, 1/2 teaspoon thirteen spices, 1 piece of cinnamon, 1 teaspoon of oyster sauce, 1 grasshopper, tapped, salt to taste, water to taste, 4 green chili peppers, 1 small bunch of cilantro.
Practice
1, to the bread machine inside all the ingredients, start the dough program, by the bread machine automatic kneading rise.
2. Take the dough out, knead away the big bubbles, and divide it evenly into 12 equal portions, or as large as you like. Then knead each small ball of dough in turn, and gently roll it out with a rolling pin into a small round cake.
3, the small round cake again fermented 15 to 20 minutes, the pan on low heat, spray a little oil, the pastry on both sides until golden brown, an average of about 12 minutes per side, because the small size of the cake is very small, in the pan directly cooked, do not have to send to the oven inside the baking, such as the size of the cake, if the cake is large, the pancake on both sides of the pancake fried into a golden brown, you need to send to the oven to bake.
Making process
1. pancetta cut into pieces into the pot, pour in the water that does not exceed the meat, water boiling blanch to remove the foam and then cook for about 3 minutes, fish out the meat, the water poured out do not.
2. Pour the pot again into the water, blanched pork, high heat boil, put the seasoning: braised juice 3 tablespoons, 3 pieces of leaves, star anise 2 grains, cinnamon half a root, pepper 5/6 grains, Chen Pi 2 slices, change to low heat slow simmer.
3. frying pan stewed for an hour, changed into a casserole, continue to stew on low heat, *** stewed more than 3 hours, the meat is super fragrant, crispy and soft (change does not change the casserole does not matter).
4. yeast dissolved in warm (3-40 ℃) water and let stand for about 5 minutes, and then poured into the flour, first with chopsticks to beat the noodles into snowflakes, and then with the hands and the noodles, and into a smooth dough, covered with a lid or plastic wrap to rest fermentation.
5. About 1.5-2 hours, the dough should be about 2 times its original size, and the center of the dough should not shrink when you poke a hole in it.
6. Divide the dough into 6 small balls of about 7-80g. Take one, roll it into a long strip, and then roll it up.
7. Once rolled up, stand it up and flatten it into a cake.
8. The size of the cake is a little bigger than the palm of your hand; the thickness is less than 1cm.
9. Put the patted cake into a dry, oil-free, water-free skillet and cook over low heat until golden brown on both sides, turn off the heat and simmer for 5-10 minutes.
10. Mix the peppers, parsley and panko with some gravy and set aside.
11. Cut the pancake across the center, put the minced meat into the pancake and start eating!
11.