Meat cake with preserved vegetables

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