Roasted Pork Roll

Roasted Pork Roll

1. The ingredients are prepared and weighed; the taro is peeled, sliced into strips, and cut into small dices with a knife.

2. The roasted meat is also cut into small cubes.

3. Mix the diced taro and roast pork, pour in peanut oil and mix well, cover with plastic wrap and refrigerate for later use.

4. Mix high-gluten wheat flour, baking powder, and dry yeast, and knead the flour.

5. Mix the sugar and water, stir until the sugar dissolves, pour it into the flour, stir with chopsticks to form a flocculent, and knead the dough into a ball with your hands.

6. Knead the dough repeatedly until the surface of the dough is smooth and delicate. Cover it with plastic wrap and let it rest for a while.

7. Flatten the dough and roll it out into a thin rectangle with a rolling pin.

8. Top the noodles with diced taro and diced roast pork.

9. Roll up the dough, pinch the joints and both ends tightly, and round it.

10. Put it in a tray with oiled paper or on top of a steaming rack with oiled paper, and let it stand for a while.

11. Add half a pot of water to the steamer, put on the steaming rack, cover with a steaming cloth, and continue to steam for 8-10 minutes after it is boiled over high heat.

12. The steamed yam roasted meat rolls will be simmered for a while without opening the lid, and then cut into sections.

Tips:

1. Knead the dough for a while, and the dough will be smooth and delicate. The steamed finished product will be smoother. You can also use the noodle machine to press several times.

2. Taro is a variety of cotton flour, which is more delicious. If you want to save time, you can cook the diced taro in the microwave and mix it with the roasted meat. The roasted pork is already salty enough, so you don’t need to season it.