1. Wash and chop ginger. Add cooking oil, soybean paste, barbecued pork sauce, oyster sauce, Shisanxiang, and ginger to the minced meat. Stir in one direction to strengthen the meat filling. Marinate for 20 minutes
2. Mix ordinary flour, corn flour, milk (or water), and yeast to form a smooth dough
3. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
4. Roll the fermented dough into a large round noodle, use a large bowl to buckle a circle in the center of the dough, so that the noodle presents an inner circle and an outer circle
5. Brush a layer of cooking oil on the dough, sprinkle some flour, and brush the flour and oil evenly
6. Spread a layer of tahini
7. Sprinkle some salt and spread a layer of minced meat
8. Divide the outer round noodles into 12 equal parts, do not cut it first, because at the end, leave a larger noodles to wrap the whole noodles, so that it is beautiful, so don’t cut 3 of the noodles, and the rest 9 Cut into portions
9. First fold 1 piece of dough into a small circle, and cover the other adjacent piece on this dough piece in turn, forming a round cake. In this way, the more layers you cover, the more layers and thinner the crust will be.
10. Use the remaining large piece of dough to cover and wrap the whole dough
11. Gently roll the dough flat and big
12. Put it in a steamer covered with damp cloth and proof it twice to double the size
13. Bring water to a boil on high heat, steam on medium heat for 25 minutes, turn off the heat, and simmer for 3-5 minutes before removing the lid
14. Let cool, cut into pieces, ready to eat
15. Layer upon layer, soft and delicious
Tips:1. After brushing a layer of oil on the dough, sprinkle some flour to make the layering effect good.
2. The amount of milk (or water) needs to be increased or decreased according to the water absorption of the flour.
