Burn the pork fort
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- sugar 20 grams
- salt quarter-teaspoon
- whole egg 35 grams
- water 120 grams
- yeast powder 3 grams
- butter 20 grams
- pork stuffing 200 grams
- soy sauce 2 tablespoons
- starch 1 tsp
- white pepper a little
- diced onion 25 grams
- lettuce leaves appropriate amount
- tomatoes appropriate amount
- onion appropriate amount
- cheese slices appropriate amount
- white sesame appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Burn the pork fort
1
All pasta raw materials, except butter, were mixed in a bakery for 20 minutes。
2
Add butter and mix it for another 20 minutes, so that it can pull out a little bit of a transparent film。
3
Puts a fermentation cap in the packaging up to 2 - 2.5 times the size。
4
Burger brushes with a layer of oil and then a layer of high powder resistant。
5
We'll split the fermented noodles into seven。
6
When the circle is rolled, it is placed directly in the mould and placed in warm and wet areas for secondary fermentation。
7
The second fermented pasta is evenly painted with an egg fluid and a white sesame。
8
The oven is preheated, 170 degrees and 20 minutes. Take out the model cool。
9
Meatloaf practices: pork pie, soy sauce, sugar collide, then starch and white pepper collide, then onion collide。
10
When divided into seven pieces, they will be crushed into little tortillas, and they will be boiled with little fire。
11
Pillage washes clean up dry water, tomato slice spares。
12
Breads are cut in half, with raw leaves, cheese chips, meatloaf and tomatoes. I'm not adding onions, I'm adding a spare leaf, and the ingredients can change as people like
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