Hello everyone, my first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for everyone's reference!
People's attachment to their hometown often begins with eating, just like smelling a familiar taste, eating an unsatisfactory copycat version of food, that kind of homesickness, the taste of hometown, will lead your thousands of thoughts back to the place of birth, back to the people who make this kind of food.
Just like this farm meat roll today, every time only the taste of the mother is right. The appearance is very simple, the inside roll large meat filling is also very authentic, there is not a lot of shape, not too many tricks, large dough pieces wrapped in meat filling, a roll of everything, is the authentic farmhouse flower roll, simple and unpretentious but tasteful.
【Farmhouse Meat Roll】
Step 1: And noodles
Prepare 300 g of wheat flour, add 3 g of yeast, pour in warm water of no more than 30 degrees, and stir into dough first.
Knead the dough by hand, knead it repeatedly, and then cover the pot and ferment for an hour, fermenting the dough to twice its original size.
Step 2: Mix the filling
While waiting for the flour to ferment, we mix the pork belly filling, add 2 grams of salt, 2 grams of oyster sauce, 2 grams of dark soy sauce, 3 grams of oyster sauce, 2 grams of thirteen spices, beat in an egg white, stir the meat with a spoon and set aside.
Step 3: Production
The fermented dough has swelled to twice its size, and you can open the dough by hand to see if there are 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, knead the dough smoothly and knead it into a round dough. Then sprinkle a little flour, use the rolling pin to roll out, roll out into an oval dough, the dough should be rolled out a little thicker, so that the filling is not easy to leak, and then the prepared meat filling is evenly spread on the dough, as far as possible to make the meat filling thin and consistent. After applying it, start rolling it in from the side and rolling it a little harder.
Then roll the long strips and cut them into a flower roll of about 4 cm with a knife.
Place the two rolls in a gap, cover them with plastic wrap, and serve again for 8 to 10 minutes. The secondary fermentation is to make the dough more fluffy and soft without deformation, and when fermenting, try to cover it as much as possible, so as not to be blown dry by the wind.
Step 4: Steaming
We take out the electric steamer, first put a wet sand cloth, after the water boils, put the awakened meat roll into the pot, when the blank and the blank should be left a certain gap, the blank in the process of heating will expand and become larger. Steam for about 15 minutes and leave.
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, stop for about 2 minutes, you can open the lid of the pot and take out the meat rolls and put them on the plate to eat.
Well, this authentic farmhouse meat roll is ready, you can also replace the meat filling inside with a variety of vegetable fillings and egg fillings that you like, and the friends who like it quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!