Rou Jia Mo's Bun

Rou Jia Mo's Bun

1. 250 grams of ordinary flour, 110 grams of water, and 2 grams of yeast are combined to form a rough and hard dough. In summer, cover with a damp cloth to save noodles for about 15 minutes (it is slightly longer in cold weather). I sometimes add 1g of salt and pepper to increase the flavor.

2. In addition, prepare 1.5g of edible soda noodles and 30g of hydration. Dip 30g of alkaline water into the noodles with hand clenched fist until the water runs out and the dough becomes soft and smooth.

3. Rub the dough into long strips and divide them into 6 uniformly sized doses, about 64 to 5 grams.

4. Knead the agent into a thick strip of 10 cm long, and cover the dough with a damp cloth during the making process to keep the dough from losing moisture.

5. Roll out the thick strips to a length of about 20 cm.

6. Roll up

7. Press the end at the end to the bottom of the dough.

8. With the thread facing upward, squeeze it with the palm of your hand.

9. All done.

10. Roll the flattened agent into a round piece about ten centimeters in diameter (the authentic one should be thin in the middle and thick on both sides, this will use a special rolling pin). You don’t need to pay attention to those when you make it yourself, just cover it with a damp cloth and save 10 minutes.

11. Heat the pan on low heat. Don't put oil in the pot, keep a small fire cover and cover the whole process. The noodles are relatively thin and very cooked. Don't worry about the problem of unripeness. It is about 2 to 3 minutes on each side, check it in time.

12. When one side turns yellow, turn the other side. The last dough cake should be flattened in time when there is a bulging phenomenon during the baking process because it saves a long time.

13. All soldering is completed.

14. Take an appropriate amount of meat and chop into the mince. Add a spoonful of broth to moisturize the meat. You can also chop some green peppers, coriander, onions, lettuce and the like.

15. Slice the baked pie.

16. Put the minced meat and vegetables into the pie.

Tips:

When the dough is bulging, wear anti-scald gloves and press gently.