Pork dumpling

Pork dumpling

Introduction:

Production steps:

Step 1: put all the ingredients (except butter) into the bread machine barrel and knead them to the extent of expansion.

Step 2: add softened butter and knead until the film comes out.

Step 3: cover with plastic film and ferment to twice the size.

Step 4: take out the fermented dough and squash it to exhaust.

Step 5: divide into 10 small dough, roll round, cover with plastic film and relax for 15 minutes.

Step 6: take a small dough and roll it into an oval shape.

Step 7: roll from top to bottom into olive shape. (I'm not as curly as I am. I have to practice more)

Step 8: roll well in turn, put in the baking tray and ferment in a warm place.

Step 9: ferment to 2-3 times the size and brush with egg liquid.

Step 10: put into the preheated oven 180 degree middle layer, heat up and down for 15 minutes, then color the surface.

Step 11: coat the bread with salad dressing.

Step 12: spread the meat floss on the surface of the bread.

Step 13: finished product

Materials required:

High gluten flour: 300g

Sugar: 50

Egg: 1

Light cream: 16g

Water: 110g

Milk powder: 10g

Yeast: 4 g

Salt: 3 G

Butter: 30g

Salad dressing: right amount

Meat floss: moderate

Note: adjust the oven according to your own temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet