Pork stuffed scones
Since I was a child, I have been particularly interested in pasta food, especially food with a very crisp taste. In the past, when I ate a steamed bun, I would like to let my mother fry it until it was crispy. Hehe, when I saw the pork cakes made by the gourmets that day, I couldn't help but do it myself, and improve it, and share it with everyone.
Recipe Recommendations
- salty and fresh
- roast
- an hour
- senior
Steps for Pork stuffed scones
1
200 grams of flour, 2 grams of yeast, and 125 grams of milk.
2
Knead the ingredients from step 1 into a smooth dough.
3
Cover with gauze and ferment for about an hour.
4
Chop the pork into meat paste, add green onions, ginger juice, soy sauce, soy sauce, pepper, monosodium glutamate, oil, salt, and sesame oil to taste (use green onions, ginger and pepper to blanch with boiling water, cool it and add the meat in time, so that the meat is particularly fragrant and removes the fishy smell)
5
Divide the dough into multiple pieces, flatten one piece, and wrap it with meat filling.
6
Seal the mouth and round it.
7
Use a rolling pin to roll it into a cake and control the thickness yourself.
8
Sprinkle a layer of black sesame seeds on the surface and prepare to put into the pan.
9
Put the salad oil in the pan and fry the cake.
10
Fry until golden brown on both sides.
11
Because I craved the crispy taste myself, I put the fried pie into the oven and baked it for about 10 minutes.
12
It's out of the pot, super crispy and super fragrant.