Steamed pork with pancake(kao bing jia fen zheng rou )

Steamed pork with pancake

Introduction:

"Because there is still a small bowl of steamed pork made yesterday, I want to bake some cakes and eat them. It must taste good. Sure enough, although I haven't eaten rougamo, I'm satisfied with the taste and taste of steamed pork with flour in this pancake. Add coriander to steamed pork to relieve the greasiness and add fragrance. The crispness of the cake and the glutinous of the stuffing are very delicious. "

Production steps:

Step 1: put the flour, sugar and yeast into the basin and mix them with water

Step 2: after mixing into dough, cover with plastic film and leave for about 15 minutes

Step 3: divide the dough into 7 equal parts

Step 4: flatten the dosage by hand

Step 5: roll a few more times to make it round (don't roll it too thin)

Step 6: after making the cake embryo, cover it with plastic wrap and wake up for about 20 minutes

Step 7: after waking up, put it into a pan and bake it at 120 degrees

Step 8: burn yellow on one side and then flip over

Step 9: Brown both sides and put them on the grill to dissipate heat

Step 10: wash coriander and cut into small pieces

Step 11: after the steamed meat is steamed thoroughly again, use chopsticks to hold small pieces and mix in the coriander steamed meat http://home.meishichina.com/recipe-183115.html#utm_ source=index_ recipe_ top_1

Step 12: open the pancake from the middle with a knife

Step 13: put the steamed pork with flour into the cake. Eat it. It's fragrant

Materials required:

Steamed pork with flour: 200g

Flour: 200

Water: 100g

Sugar: 4G

Yeast: 2G

Coriander: moderate

Note: if the cake is rolled thin, it is easy to harden after being baked. If it is not soft, do not divide it into two pieces when opening the cake, as shown in the picture

Production difficulty: ordinary

Process: Baking

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Kao Bing Jia Fen Zheng Rou