Chinese hamburger
By KathryneDare
Challenging northern pasta again, this time I made roujiamo, completely according to the taste in my memory. I didn't expect the challenge to be quite successful!~ The method is very simple, let's try it!~
Recipe Recommendations
- flour 200 grams
- yeast 3 grams
- coriander a
- green pepper a
- warm water 100 grams
- sugar 15 grams
- salt 1 grams
- marinade 300 grams
Steps for Chinese hamburger
1
Dissolve the yeast with warm water.
2
Pour into the flour and add salt and sugar.
3
Knead into dough, cover with plastic wrap and ferment at room temperature.
4
Wash the skinned front leg meat and cut into slices.
5
Put in marinade and marinate for 1 hour.
6
The dough is fermented to twice its size and has many small holes in the interior, indicating that the fermentation is good.
7
Re-knead the dough and divide it into four equal parts.
8
Take one portion, roll it into a round cake and soak for 20 minutes.
9
Pour into a pan over low heat and slowly fry the steamed buns until cooked.
10
After the front surface changes color, turn it over and burn the other side, and burn all sides to a burnt yellow.
11
Pick up two pieces of stewed meat and place them on the chopping board together with coriander and green peppers.
12
Add two spoonfuls of marinade and cut into dices.
13
Use a knife to cut an opening on the baked cake, taking care not to cut it.
14
Fill in the cut filling.