Yeast is soluble in water, add flour to a very uniform, into a very soft dough
Cover the plastic wrap and ferment it to a temperature of 2 times. (When it is cold, use warm water. In summer, use cold water. The water can be increased or decreased due to the water absorption of the flour. The dough is very soft. The dough can be inserted without retracting.)
Pull up the inside of the dough as shown in the figure
The empty side of the noodles can be used to adjust the filling: the raw meat is added with soy sauce, salt, black pepper powder, scallion oil, ginger, and then stir in a direction and a small amount of pepper water to make the filling soft and juicy, and finally join Mix the sesame oil and spare
The dough is evenly kneaded, and the dough is grown into a uniform size.
About 7-8 parts can also be cut with a knife. Take a small round and squash
Wrap the stuffing, close the mouth, press the flat
After making a pot, the amount of dough can be properly dispensed for 10 minutes.
Wipe a little oil in the baking pan, add the meatloaf, and smear on it.
The cover is branded to be golden on both sides, and the middle can be turned over several times.
The most critical point of pancakes is that they are soft. Whether it is dead noodles, noodles, noodles, stuffing without filling, the dough should be very soft, softer than the dumpling noodles, softer than the earlobe. Based on the principle of the softest degree of energy. The reason is that in the process of ironing, it is necessary to evaporate water. Once the dough is hard, the baked cake will be very hard. If you use a vegetable, such as a cabbage radish, you need to kill the water in advance. If you use meat, you need to drive in water to make the filling more juicy. The specific taste can be adjusted according to your own taste.