A few days ago, after picking up my son’s school, I found that the stalls at the door of the small shop were selling plum dried meat patties. I immediately went to buy two. The two men at the house liked to eat. The most important thing was to ask the boss to make a production method while waiting. Share the plum dried meat patties sold by the boss outside. It is baked in a large stove. I tried the oven and the pan. I think the pan is the best. The cake must be as thin as possible. The cake is crunchy, hard and hard to eat. It is closer to the taste of the outside. The key to making the dried plum patties is to add the old noodles to the flour. The boss said that adding the old noodles and using the old noodles to ferment the dough is soft. The taste of baking is crispy, the old noodles can usually make a variety of pasta, bread, the taste is softer, the old side of the recipe is referenced to the old face of the kitchen
The first step is to make old noodles. The old noodles need to be fermented one day in advance. All the materials of the old noodles are mixed. Note: Do not put salt and yeast together!
Stir with chopsticks until no dry powder
Put the flour in the glass bowl
Cover the lid, it is best to have such a small hole in the lid, the small hole should not be covered and placed in a warm place to ferment 2-3 times
Filled with a lot of small holes, continue to cover, a small hole in the lid, and refrigerated for one night in the refrigerator
Remove the old noodles from the refrigerator the next day, and use scissors to cut off the weight of the old surface.
Make the crust, first weigh the old noodles into the big bowl, and add the amount of water to the crust raw material.
Stir with a fork until thick paste, mix the bread machine with the material of the cake and start the dough process, and into a uniform dough, without the bread machine, hand and face (ps:, trouble can also be directly omitted in these two steps , old noodles, flour, salt, warm water are all mixed into a group)
The dough should be soft and soft. It should not be a hard dough. The flour of each brand has different water absorption. If the surface is too hard, add some water, the surface is too soft, add some flour, and the dough is fresh. Membrane fermentation at room temperature
The filling is made during the dough fermentation, and the dried plums are soaked for 15 minutes.
Pork belly only takes the fat part (must use fat meat, in the Zhejiang area, plum dried meat patties are all used fat, so that it will be oily, it is delicious)
Cut into small pieces and knead into minced meat.
After the dried plums are soaked, rinse them a few times, wash off the dust and sand, wring the water and chop them.
Put it in a large bowl with the minced meat. The dried plums will taste salty first. If it is salty, the salt will be less. If it is light, the salt will be a little more than usual.
My plum dried vegetables are soaked and washed many times and become very light, so only add a spoonful of salt.
Add some cooking wine
a little white sugar
a spoonful of soy sauce
a spoonful of soy sauce
a spoonful of oyster sauce
Stir well and cover the plastic wrap. (Our family does not eat MSG, so basically do not put it, you can add a spoonful of MSG or chicken)
Dough fermentation 2 times larger
Fingers dipped in flour and poked a small hole and did not rebound.
The dough is remembered to be sprinkled with flour and then divided into an average of 50g each, all parts of the good cover plastic wrap
Take a few more dough and take a few more
Wrap a spoonful of dried plum stuffing (not too much plum dried meat, it is easy to loosen the suede below)
Rotate the pinch like a pinch, and finally pinch it tightly. If it is not pinched, it will be peeled and peeled.
In turn, the palm is lightly flattened
The rolling pin is opened, as thin as possible, and the surrounding area is also thinned. Under the dough, remember to sprinkle the flour, or else it will stick.
Put it in a pan and do not use oil to cook it. After a few minutes, turn it over and bake it for a few minutes. I have tried the oven. There is no pan.
When you eat it, smear the pepper. (There is only spicy oil at home.) It is also delicious. It is good to eat the dried chili and spicy.
It’s delicious if you don’t eat spicy sauce.
It is crunchy and delicious when it is just out of the pan. This kind of cake is especially chewy. It can exercise the chewing ability of the teeth (^o^). The thinness of the crust is crispy. The thickness of the crust is the taste of the cake.