Stewed pork hamburger
By LoyalMante
I have always liked Xi'an flavor, such as sliced noodles, noodles with minced noodles, steamed buns, and cold rice noodles. I never get tired of eating them. I especially like steamed buns (shredded potatoes and steamed buns), even if it is just white film. I remember going to Xi'an for a while. I just like it very much...
Recipe Recommendations
- medium-gluten flour 500 grams
- water 270 grams
- sugar 15 grams
- oil 5 grams
- strange smell
- other
- several hours
- ordinary
Steps for Stewed pork hamburger
1
Fresh yeast.
2
The warm water melted.
3
Mix sugar, oil, and flour well, then add yeast water.
4
Mix dry flour well until there is no excess water.
5
Knead the dough into dough.
6
Cover with plastic wrap and place in a warm place to ferment.
7
Fermented dough.
8
Place the fermented dough on the chopping board to vent and knead it into a smooth dough.
9
Rub the dough into a long dough.
10
Divide into 80 grams of dough.
11
Take a small dough, roll it up from the middle with a rolling pin, then roll it down from the middle, then turn the dough and continue to repeat the above steps so that the dough will be very round.
12
Rolled steamed bun embryo.
13
Take a non-stick pan, heat it over high heat, add the cake blank (adjust to low heat), and brown both sides until golden yellow.
14
When all the cake blanks are brown golden, put all the cake blanks into the pan, add the lid, and continue to bake on low heat until the cake blanks are fully cooked.
15
Cut the baked cake in the middle without cutting off the bottom.
16
Prepare the braised pork.
17
Take a piece of braised pork and cut it into small dices.
18
Open the steamed buns.
19
Place the chopped diced meat into the cake until the cake is filled.
20
All the steamed buns are ready!