Chinese hamburger

Chinese hamburger

Introduction:

Production steps:

Step 1: pour the flour into the basin, add half a teaspoon of salt, mix well, slowly add water, knead into a soft and smooth dough.

Step 2: ferment the smooth dough to twice the size at room temperature.

Step 3: at the end of fermentation, take out the dough, exhaust, pull it into three equal parts, and knead it round again.

Step 4: roll the kneaded tablets into 1cm thick round cakes with rolling pins.

Step 5: put the cake into the pan, cover and let stand for 10 minutes.

Step 6: take off the lid and cook it slowly over medium low heat (turn it over several times to make it heated evenly, or cover and simmer).

Step 7: chop the stewed pork with a knife and put it into a bowl. Add some coriander powder and appropriate amount of stewed pork gravy. Mix well to make stuffing.

Step 8: cut the baked cake into two pieces with a knife, but don't cut it off. Fill the stuffing into the cake.

Materials required:

Dough material: medium gluten flour: 180g

Salt: half a teaspoon

Dry yeast: 1 teaspoon

Water: moderate

Stuffing: Stewed Pork: right amount

Coriander: moderate

Note: the dough should be slightly softer than steamed bread dough, so the baiji pancake is soft and delicious.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh