Lotus leaf cake meat bun

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materials: 300g of medium gluten flour, 3g of dry yeast, 180g of room temperature cold water, 10g of vegetable oil, 3 pieces of marinated meat, 2 green peppers, 3 scallions, 100g of marinated gravy

preparation method

1, water temperature should not exceed 40 degrees.

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  1. mix the materials and stir them into flocculent shape with chopsticks;

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  1. knead your hands into dough without dry powder;

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  1. put the dough on the chopping board and rub it repeatedly for 3-5 minutes with a little force. the dough is white, delicate and smooth.

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  1. round respectively;

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  1. sprinkle a little flour on the chopping board, flatten the dough and roll it into an oval shape with a diameter of about 7cm. brush a little vegetable oil on one piece of dough. The step of oil brushing is very important. The steamed cake can be easily layered;

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  1. fold in half, press out the veins on the surface with a clean dense comb, knead the bottom hand into a petiole shape, and a lotus leaf cake blank is ready.

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  1. every time you make one, you will put it in a steamer covered with oil paper until all 12 are completed. Cover the lid and ferment until the cake blank is 1.5-2 times larger;

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  1. marinated meat, green pepper and shallot are ready;

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  1. lotus leaf cake opens;

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otus leaf cake meat buns, marinated meat is soft and glutinous, there are tricks, one-time fermentation of lotus leaf cake saves time" title = "lotus leaf cake meat buns, marinated meat is soft and glutinous, there are tricks, one-time fermentation of lotus leaf cake saves time

lotus leaf cake is fermented once, which saves a lot of time, and its taste and softness are no worse than those of secondary fermentation.

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fermentation, lotus leaf cake saves time")5, stir-fry pork liver evenly, add chicken essence and stir-fry evenly