1. Pour 60 grams of pure milk into a bowl and put it in a microwave oven on high heat for half a minute, then take it out and put it in 2 grams of sugar and yeast when it is not hot. Weigh the flour.
2. Pour the yeast-added milk into the flour and stir well, then slowly pour the remaining milk into the flour, stirring with chopsticks while pouring, until all the flour is snowflake-like and there is no dry powder.
3. Knead the flour into a smooth dough with your hands, cover it with a damp cloth and let it rise at room temperature for 2 hours.
4. Wash the shepherd's purse, blanch it, and chop finely.
5. Beat the eggs into a bowl, add a little salt to beat them.
6. Heat the wok, pour in rapeseed oil and heat to 70-80% hot, pour the egg mixture and stir-fry in a circle with chopsticks.
7. Put the chopped shepherd's purse, fragrant dried and scrambled eggs into a bowl.
8. Add 2 grams of sugar, 1 gram of salt, light soy sauce, oyster sauce, homemade Laoganma tempeh sauce, pepper oil, and sesame oil to the vegetable filling and mix well.
9. Take out the proofed dough and knead it into small pieces
10. Take a Qizi and squeeze it, and use a rolling pin to roll it into a thick dough with a thin edge and a thick middle.
11. Put in the right amount of vegetable stuffing
12. Knead the pie like a bun
13. Make all the biscuits one by one, and place them with the mouth down.
14. Brush the electric baking pan with thin oil and open the fire to put the cake dough in with the mouth facing down. Use your fingers to gently press from the middle to the edge to make the cake bigger and evenly pressed.
15. Slow the kang over low heat, turn it over frequently, until both sides are golden brown, and you can get out of the pot
Tips:1. Homemade Lao Gan Ma spicy tempeh sauce is my own sauce.
2. You can also add a little five-spice powder to suit everyone's taste.
