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Large meat flower rolls are a dish made with flour and large meat filling, which is rich in nutrients and delicious taste. Not only does it taste better than the average flower roll, but it is also more nutritious.
Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which have the effect of nourishing the heart and kidneys, strengthening the spleen and thick intestines, removing heat and quenching thirst. Pork has the effect of tonifying the body, nourishing the yin and moisturizing, enriching the skin. Both are essential foods for our daily energy intake.
Today, Ah Fei mainly uses these two ingredients to share a homemade meat roll method. If you want to make pasta at home, you may wish to learn it, of course, I also hope that through the study of this practice, you can learn from each other and make more types of flower roll noodles. Without further ado, let's get started.
Refine 300 g of wheat flour, add 3 g of yeast and pour in warm water not exceeding 30 degrees.
Stir into dough first, knead the dough with your hands, and knead the dough repeatedly.
After smoothing, cover the pot and let rise for about 40 minutes.
While waiting for the flour to ferment, we ton off the pork belly filling. Add 2 g of salt, 2 g of oyster sauce, 2 g of dark soy sauce, 3 g of sesame sesame oil, and 2 g of thirteen spices.
Beat into an egg white and use a spoon to stir the minced meat well.
After 40 minutes, the dough swelled twice as large, the dough had fermented, and I opened the dough by hand to see that there were many small holes in it.
Sprinkle a little flour on the board, take the dough out and put it on the board, knead the air inside the dough, and knead the dough smoothly.
Knead into a round dough, sprinkle with a little flour, roll out with a rolling pin and roll out into an oval dough that is slightly thicker.
Then, spread the mixed meat filling evenly on the dough and try to make the meat filling as thin and consistent as possible.
After the meat filling is coated, we roll it in from the side of the dough, preferably a little more solid.
Cut the flower rolls into about 4 cm with a knife.
Arrange it well, and there should be a little gap between the two flower rolls. Cover with plastic wrap and serve again for about 8 to 10 minutes.
After 10 minutes, we take out the steamer and put a wet sand cloth first.
When the water is warm, put the awakened meat rolls into the pot, and leave a certain gap between the blank and the blank when it is placed (the dough will expand and become larger during the heating process).
Steam for about 15 minutes and the meat rolls are cooked. After the meat rolls are cooked, do not rush to open the lid of the pot, so as not to suddenly shrink in the cold, you need to stop for about 2 minutes.
Finally, you can lift the lid of the pot and take out the meat rolls and put them on the plate to eat.
At this time, a steaming pot of flower rolls is ready, the meat filling is clearly layered, a bite, especially fragrant, very flavorful, no need to eat vegetables, can easily eat three or four. Have you learned? Try it at home!
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