Mushroom Cake with Minced Meat and Vermicelli
1.
Melt the dry yeast in clean water. In winter, you can heat the water properly. Be careful not to exceed 40 degrees.
2.
Put the flour into a large bowl, pour in water little by little, and stir the flour evenly into a snowflake shape with chopsticks
3.
Knead it into a smooth dough by hand, cover it with plastic wrap, and leave it in the oven to ferment (about 35 degrees) for about 1 hour, until the dough is 1.5 to 2 times larger
4.
Dip some flour with your hand to press the dough, the dough will be ready without shrinking
5.
Soak dried shiitake mushrooms in warm water to soften the body, squeeze the water dry by hand and cut into small cubes with a knife
6.
Boil the vermicelli in boiling water for eight mature
7.
Remove the vermicelli and cut into sections
8.
Heat in a clean pot, add the diced mushrooms and stir-fry, wait until the moisture is dry, and then set aside for use
9.
Heat oil in a pan, add minced meat and stir-fry
10.
Add green onion, ginger, minced garlic and continue to stir fry, add shiitake mushrooms and various seasonings to continue stir fry after fragrant
11.
Finally, add the vermicelli section and stir-fry until ready for use
12.
Move the dough to the chopping board, sprinkle some dry powder and knead it into a smooth dough
13.
Knead the dough into long strips, use a knife to divide it into about 30 grams of noodles, and roll the dough into round pieces for later use.
14.
Put the vermicelli filling on the round skin and wrap it in the shape of a bun. Touch the pleated surface of the bun to the panel, sprinkle with flour and press it into a pie with the palm of your hand.
15.
Put 1 spoon of oil into the pot, apply a thin layer of oil evenly on the bottom of the pot with a brush or the like, and put the pie in a low fire for baking. Turn it over when it's baked into a cloud flower shape
