Mustard

Name: Mustard
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 230g water; 3g yeast; 15g oil; Some pork; Some Mustard; Some chopped green onion; Some pepper; Some Soy sauce; Some Thirteen incense

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

School has started, and the Guohuo shop at the school gate is booming! Every day, whether it is going to work or leaving get off work, there is always a rush of people. Maybe it’s a nutritious breakfast made by my mother for months at home. I want to change my taste. Many high school students risked being late and insisted on being at the bottom of the line.

However, in a small shop of about ten square meters, two pie-making masters are very busy. It takes five minutes to wait for a boiler. Looking at the long line, I can only comfort the greedy drooling a long time ago. Son: Don't worry, mom will do it for you tomorrow! Definitely as delicious as it!
In the eyes of my son, I am definitely an almighty mother. As long as my mother agrees, there is nothing impossible!
In order to work hard to maintain my perfect image, I did my homework secretly! Fortunately, with today's omnipotent network, as long as you are willing to spend the time to learn, there is nothing you can't learn!

Sure enough, the pot helmet made according to the prescription was greatly praised by his son! Eating 5 sheets in one breath is still not enough! Haha, the pots on the street cost 12 yuan a piece, I made a big plate with a pound of flour, and a few yuan will be enough for a family’s breakfast!

The son said that my mother made it more delicious, that is, I am more willing to put meat! The skin is crispy and the meat is tender, so delicious!
The method of Guokui is actually very simple. Prepare the noodles one night in advance, and it only takes a few minutes to prepare the next morning. It is much simpler than steamed buns. After the billets are put into the oven, you can work on other things without any delay.

Friends who like to eat pasta can try it at home, it's more cost-effective than buying!

Mustard

1. This cake can be used to make sour noodles and dead noodles. What we made today is sourdough. Knead the noodles one night in advance and leave them in the refrigerator to ferment. You can do it directly after getting up in the morning. If you are in a hurry, just wake up for half an hour and make it directly.
Mix the flour, water, oil, and yeast in the main ingredients, and stir with chopsticks until there are no dry powder particles. Cover with plastic wrap and ferment to double the size!
How to make dead noodles: mix flour, water, and oil (a little bit more oil than the noodles) to form a dough and let it stand for 30-40 minutes!
Relatively speaking, the dead face is easier to avoid the fermentation process!
The noodles should be soft, because the crust should be thin in the later stage!

2. In a good fermented state, there are many tiny holes in it. In order to ensure the fermentation effect, it can be placed at room temperature for half an hour before putting it in the refrigerator. If it is operated during the day, leave it at room temperature for about 2 hours, and the fermentation can be carried out after the fermentation has doubled.

3. Take out the fermented batter, sprinkle a layer of flour on the batter, and then sprinkle a layer of flour on the chopping board. Take out the dough and mix it with a spatula. The dough is too soft to knead and cannot be kneaded.

4. Regardless of whether it is dead or dried, use a spatula to directly divide it into equal dough. If you can't hold it with your hands, just pick it up with chopsticks and place it in a basin. Brush with oil and wake up for 20 minutes! (Refueling and proofing in order to make the noodles more malleable) I divided 8 into 2 pots!

5. Pickled mustard, pork, mince, green onion, cut into small pieces

6. Add mustard, ginger, green onions, oil, light soy sauce, cooking wine, thirteen spices, pepper, and salt (according to the saltiness of the mustard) and stir well!

7. Sprinkle the dough with flour, place it on the chopping board and press flat

8. Wrap the minced meat and wrap it in a round shape. The dough has a large water content. The operation method should be rapid to avoid sticking hands.

9. Put greased paper in the baking tray, put the wrapped mustard dough on the greased paper, and press directly into thin cakes with your hands. Don’t get the silicone oil paper or the baking tray after pressing on the dough table, because the cakes are too thin. It can't be formed at all, remember Yo!
Tips for pressing the cake: Put the sealed side up, press the sealed side evenly with your hand, press it to the size of your palm, a thin sheet, as shown in the figure. (It is normal if there is a little leakage
Try not to waste the place on the baking tray and put the cakes close to each other, because one pan will bake for about 20 minutes, and two pans are too wasteful.

10. Heat the oven at 200 degrees, up and down, and preheat for 3-5 minutes.
Brush the surface of the pan with egg liquid, sprinkle with sesame seeds, put it in the oven, bake on the top and bottom for 20 minutes, bake for 8-9 minutes, turn it over, and bake it for about 8-9 minutes, depending on your own oven (see Golden Gold, The front side is just fine, then take it out and turn it over and bake for 3 minutes, and the other side should be crispy!
The specifics depend on the individual oven, the time is only approximate, pay more attention to it! The total time is about 20 minutes.

11. It's good to see that the surface is browned, golden and crispy.

Tips:
The dough is very soft and it is not easy to handle by hand. You can use chopsticks and a spatula.
Oil is the key to crispy! The oil must not be removed. The rest can be done according to the steps, zero failure, you can try with an electric baking pan without an oven.