Meat cake with preserved vegetables
Introduction:
"Dear children, may you grow up healthily! Have a happy childhood
Production steps:
Step 1: prepare more than half a small bowl of warm water, add yeast powder into the warm water and stir evenly;
Step 2: in the prepared flour, slowly pour yeast water into it while stirring it with chopsticks to form flocs;
Step 3: knead the flocculent dough together until the dough is smooth, cover it with plastic film, and ferment to twice the size;
Step 4: soak dried plum vegetables in advance, rinse them many times, wash away the sediment, and chop them into fillings together with pork;
Step 5: chop the stuffing, add soy sauce, sugar, salt, sesame oil and pepper, and mix well;
Step 6: put the fermented dough on the panel and knead it to exhaust the gas;
Step 7: knead the dough into long strips, divide it into equal parts, flatten it, knead it into pie shape, and wrap the stuffing;
Step 8: take back the edge like a bun, pinch it tightly, and then flatten it;
Step 9: heat the electric cake pan, pour a small amount of oil, after the oil is hot, put the wrapped pie face down;
Step 10: when one side is golden, turn over the other side to make it golden.
Materials required:
Flour: 300g
Dried vegetables: 100g
Pork: 200g
Soy sauce: 2 teaspoons
Sugar: 1 teaspoon
Salt: 1 / 2 teaspoon
Pepper: 1 / 2 tsp
Sesame oil: 1 teaspoon
Dry yeast: 3G
Note: 1. Dried plum vegetables are more oil-absorbing, so pork with stuffing should be selected, so the taste will not be too firewood; 2. The amount of yeast powder is generally 1% - 1.5% of the amount of flour.
Production difficulty: ordinary
Technology: decocting
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Mei Gan Cai Rou Bing
Meat cake with preserved vegetables
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