Meat foam roll with green onions

10 The second type of volume method is the cover picture, which is more beautiful

Ingredients

Dough

Flour 300 g

Bakingpowder 2.5 g

Yeast 3 g

Sugar 10 g

Water 180 g

Mincedmeat

Groundpork 220 g

Salt 1 g

MSG 1 g

Whitepepper 0.5 g

darksoysauce 4.5 g

Lightsoysauce 9 g

Chickenjuice 4.5 g

shallot 10 g

Hotoil 20 g

Sprinkleanother5gramsofgreenonionswhentheyarerolled,remembertoaddasmallpinchofbakingsoda

Put everything in the dough in the bread machine bucket, knead the dough for 10 minutes, and then ferment directly for half an hour
At this time, prepare the meat filling, stir everything except the shallots and hot oil in the meat filling with chopsticks, add the shallots, pour hot oil, and set aside
After 30 minutes, let the machine knead and exhaust for 3 minutes, and then relax for 10 minutes
Sprinkle a little dry powder on the countertop, take out the dough, roll it out into large slices, not too thin, smear with the meat filling, spread evenly, and sprinkle some chopped green onions
Fold, roll up, and cut into even numbers
The first Hanamaki method
This is the effect that comes out, and the first two shots are 20 minutes
When it is ready, steam for 15 minutes
delicious
The second method of volume
Wrap it in turn and put it in a steamer basket and ferment again for 20 minutes
After it is ready, steam it directly for 15 minutes
Eat it directly out of the oven, you can freeze a few right away, and eat it next time