[student Breakfast] Knife Cuts Meat Rolls

[student Breakfast] Knife Cuts Meat Rolls

1. 160 grams of warm water will dissolve 3 grams of yeast, slowly pour it into the flour, and stir until it becomes flocculent.

2. After kneading into a dough in a bread machine, put it in the refrigerator to ferment. This is what it looks like in the refrigerator before going to work.

3. After dinner after get off work, I took out the dough from the refrigerator, it has cellulite, and it made good. It has been refrigerated for almost 12 hours.

4. Pork filling, three parts fat and seven parts thin, add light soy sauce, oyster sauce, dark soy sauce, pepper, ginger powder, salt, cornstarch, a little water, and mix thoroughly. You can also add some chopped green onions.

5. Vent the dough and knead it evenly and divide it into two portions.

6. Roll into a dough sheet, any thickness. Because it was night, I wanted to shorten the steaming time, so I rolled it thinly.

7. Spread the meat evenly, leaving white around the dough for easy closing. After the meat filling is laid, slowly roll up the dough, pinch the ends and bottom together to avoid exposing the filling when steaming.

8. Put the mouth down, put it in the steamer, proof it for 20 minutes, turn to medium heat for 15 minutes, turn off the heat and simmer for 3 minutes. When you remove the lid, be careful not to let the water vapor drip onto the meat. Roll up. The steaming time and heat should be adjusted according to the actual situation. My noodles are relatively thin, and 15 minutes is enough. If it is steamed buns or buns, extend the steaming time or keep steaming on high heat.

9. The next morning, heat the meat rolls in a steamer, cut them into pieces, and squeeze a little sweet chili sauce. Served with regular millet pumpkin porridge, breakfast is very calm!