Roujiamo

Roujiamo

by MyLiving

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Roujiamo is actually a wonderful combination of two foods: preserved meat and Baijimo. "

Ingredients

Roujiamo

1. Cut the pork belly into small pieces.

Roujiamo recipe

2. Prepare stew ingredients, shallots, ginger slices, and red pepper.

Roujiamo recipe

3. Prepare dark soy sauce, soy sauce, salt, and sugar.

Roujiamo recipe

4. Put all the ingredients in a pot under cold water, bring to a boil on high heat, turn to low heat and simmer for an hour.

Roujiamo recipe

5. Put water, flour, salt, and yeast into the bread bucket.

Roujiamo recipe

6. Select the iMix program and knead the dough until it is smooth.

Roujiamo recipe

7. Take it out and knead it smoothly, cover with plastic wrap and let it stand for half an hour.

Roujiamo recipe

8. Divide equally into six parts.

Roujiamo recipe

9. Round and roll into an olive shape.

Roujiamo recipe

10. Take a dough and roll it out.

Roujiamo recipe

11. Roll it from top to bottom, and press the end under the dough.

Roujiamo recipe

12. Roll face down, squeeze it by hand, roll it into a round cake with a diameter of 10cm, cover with plastic wrap and let it stand for 10 minutes.

Roujiamo recipe

13. Without oil in the pot, burn the pattern on both sides with a low fire, about 1 minute.

Roujiamo recipe

14. Put it in the middle and lower part of the oven, heat up and down at 170°C, bake for 6-10 minutes, just see the cakes slightly bulging.

Roujiamo recipe

15. Finely chop hot pepper and coriander.

Roujiamo recipe

16. Cut the cooked meat into small pieces, and add the stew soup while cutting.

Roujiamo recipe

17. Cut the meat and mix it with pepper and parsley.

Roujiamo recipe

18. Cut the grilled white buns in the middle, put the meat in and eat.

Roujiamo recipe

Tips:

1. If there is no fresh yeast, 2 grams of dry yeast can be used instead.
2. Slowly cook in a pan without an oven.
3. The small dough should be rounded one by one, and then rolled, rolled, and rolled in the order of sequence, so that the dough can have time to relax and not shrink when rolled.
Thank you Fei Er for providing the formula.

Comments

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