Plum pork pan helmet
By VicentaLakin
Recipe Recommendations
- flour
- pig hind legs 135G
- plum dried vegetables 85g
- green onion appropriate amount
- white sesame appropriate amount
- pepper powder 3g
- spiced powder 3g
- salt 11g
- soy sauce 6G
- soy sauce 3g
- oil 30g
- salty and fresh
- roast
- several hours
- simple
Steps for Plum pork pan helmet
1
600g ordinary flour, 6g salt, 70 degrees of hot water in 380ml, evenly mixed with a bakery, forming a smooth face, sealed for an hour and a half。
2
the 135g thinness ratio of 28 is followed by a fragrance of the leg, a 100g dry (about 85g before the bubble, which must be fine) and a 3g salt, 1g pepper powder, 1g fragrance, 6g raw, 3g old, an onion flower, and a mix。
3
30g ordinary flour, 2g salt, 2g pepper powder, 2g pepper powder, added to the hot 30g oil, poured evenly into the mix and prepared the soak。
4
when the noodles are loosed, they are divided into some 60 g or so, and they grow up with a bar, brush up a soak, roll it up, squeeze them to prevent the leaks, and flatten them. when it's all wrapped up, it's the first one wrapped up in a circle, and it's wrapped up like a bag。
5
When it's all wrapped up, take the first bag full of tatters, be big and thin until you can see the contents. Preheat oven 220 degrees in advance。
6
Rolling up with a cane, laying it on a tarp-painted grill, with a white sesame aroma and a 220-degree oven for 12 minutes。
7
Done。