1. Add a mixing knife to the main cup of the Grime Kitchen All-in-One, put in the dough ingredients, select the 3rd gear and beat for 3 minutes to form a smooth dough, take out the lid and proof it for 30 minutes
2. Three fat and seven lean pig front buttocks meat, clean and cut into pieces, put into the main cup of the Gremei Kitchen All-in-One, select 4 gears for 1 minute
3. Make it into coarse-grained meat, don’t make it too delicate, it tastes bad
4. Add all the seasonings in the main ingredient 1 except for the dried plums and water together. Select the L level and stir for 2 minutes to make the meat filling become viscous.
5. Soak the dried plums in advance, change the water twice in the middle, pick out the impurities, be careful of the mud and sand, clean it, soak for about 1 hour, it will be OK, remove the water and squeeze it, and chop it slightly with a knife
6. Add the minced meat you just made, mix well and set aside
7. At this time, the dough is ready to wake up. This pie is semi-raised noodles. The texture is softer than dead noodles and tastes better. Exhaust the dough, knead it into a long strip, make the agent, any size, roll it into a thick skin in the middle, thin on the sides, the skin must be thin, and then put the dried plum and vegetable stuffing on it and wrap it into a bun
8. The electric baking pan is preheated on both sides, brush a thin layer of oil, put in the buns just now, press gently with your hands to flatten, and choose the pie stall for baking. If you don’t have an electric baking pan, you can use a frying pan. Turn it over on low heat twice, and it will be golden brown on both sides.
Tips:1. This pie is semi-raised, and the dough does not need to be conditioned for too long, so it tastes the best. The rolled skin must be thinner, the so-called thin skin and big stuffing, see the finished picture! \n2. There is salt in dried plums, so be careful not to be too salty when seasoning.
