Crispy and fresh meat pancake
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- yeast 6 grams
- white granulated sugar 5 grams
- pork paste 500 grams
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- Cooking powder appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Crispy and fresh meat pancake
1
Melt the yeast in warm water for 5 minutes.
2
Add flour and white sugar and knead into a smooth dough
3
Let the dough ferment and it will be almost ready in 2 hours.
4
Add green onion, ginger, salt, monosodium glutamate, cooking wine, frying powder, pepper powder, soy sauce, salad oil, and sesame oil to the pork paste and mix evenly in one direction. If the meat filling is too dry, add a little water before adding the salad oil.
5
Knead the leavened dough into a smooth dough. Let stand for 10 minutes.
6
Divide the resting dough into four equal portions.
7
Roll out the small dough with a rolling pin into a 0.2 cm large dough sheet.
8
Spread the pork filling evenly on the dough sheet.
9
Roll up the dough sheet along the length and form a long strip.
10
Circle along one end of the strip to the other. Roll it into a circle.
11
Gently press the round cake by hand into a round cake.
12
Put more oil in the wok, heat it, add the round cake, fry it on both sides and serve the pan.
13
The delicious crispy fresh meat cakes are ready.