raw material
3 cups of medium-gluten flour, 1 cup of warm water, 1 and 1/2 teaspoons of yeast, 2 teaspoons of salad oil and 1/4 teaspoons of salt.
Meat filling part:
2 kg of pork leg (about 900g, half fat and half thin is the best, but I prefer thin one), 1 pot marinade, 1 cloves of garlic, 2 fragrant leaves, 2 straight-extracted fibers, 4 cloves, 2 star anises, 1 4 cups of soy sauce,1spoon. 1 segment of cinnamon, 1 teaspoon of oyster sauce, 1 tsaoko, mashed, salt, water, 4 green peppers and 1 small handful of coriander.
working methods
1, put all the raw materials into the bread machine, start the dough program, and the bread machine will automatically knead the dough.
2. Take out the dough, remove the big bubbles and divide it evenly into 12 equal parts, or you can decide according to your favorite size. Then knead each dough in turn and gently roll it into a small round cake with a rolling pin.
3. After the round cakes are fermented again for 65,438+05 to 20 minutes, heat the pot with low fire and spray a little oil to make the two sides of the cakes brown to golden yellow, with an average of about 65,438+02 minutes per side. Because the cake is small, it is cooked directly in the pot without sending it to the oven for baking. If the cake is big, it will be fried until both sides are golden.
manufacturing process
1. Cut pork belly into pieces, pour it into clean water without meat, boil the water to remove floating foam, cook for about 3 minutes, take out the meat and pour off the water.
2. Pour clean water and cooked pork belly into the pot again, bring to a boil with high fire, add seasoning: 3 tbsp of braised juice, 3 slices of fragrant leaves, 2 slices of star anise, half root of cinnamon, 5/6 slices of pepper and 2 slices of dried tangerine peel, and then simmer slowly.
3. After stewing in an iron pot for an hour, change to a casserole and continue stewing for more than three hours. The meat is super fragrant and super tender (it doesn't matter whether you change the casserole or not).
4. Dissolve the yeast in warm water (3-40℃) and let it stand for about 5 minutes, then pour it into the flour. First, beat the flour into snowflakes with chopsticks, then knead it into smooth dough by hand, cover it with a lid or plastic wrap and let it stand for fermentation.
5. 1.5-2 hours or so, the dough is fermented to double the size, and the hole in the middle will not shrink.
6. Divide the dough into 6 small portions, each about 7-80g. Take one, roll it into a long strip, and then roll it up.
7. Stand up after rolling and pat it flat into a cake.
8. The size of the cake is slightly larger than the palm; Thickness is less than 1cm.
9. Put the cake in a dry, oil-free and waterless pot, fry until golden brown on both sides, and simmer for 5- 10 minutes.
10. Mix pepper, coriander and cooked pork belly, add some gravy and chop it up for later use.
1 1. For the baked cake, cut it horizontally, but don't cut it off. Put the minced meat in the cake.