Flour 400g, water 270g, yeast 2g.

Filling:

Pork stuffing (3 fat and 7 lean) 300g, 1 stalk celery, 2 tablespoons light soy sauce, 1 teaspoon salt, black pepper, green onion oil, pinch of minced ginger, pinch of peppercorn water, 1 teaspoon sesame oil. Method 1: Dissolve yeast in water, add flour and knead until very well blended and a very soft dough forms. Cover with plastic wrap and let rise in a warm place until double in size. (Use lukewarm water when it's cold, or cool water in summer. The amount of water can be increased or decreased depending on the amount of water absorbed by the flour, and the dough should be very soft. The dough should be soft enough to be inserted by hand without shrinking. (Pull up the dough inside the state of the right picture)

3, about 7-8, you can also use a knife to cut. Take one portion and roll it out into a thin circle with a thick center.

4: Wrap the dough with the filling, and press it flat, mouth-side down.

5, a good amount of a pan, according to the degree of the dough can be appropriate molasses 10 minutes. Electric cake pan rub a little oil, put the meatloaf, the top is also smeared with oil, cover and cook until both sides of the golden brown can be, in the middle of the flip a few more times.