Teriyaki Pork Fort
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the dough ingredients except butter into the bread machine and mix for 20 minutes.
2. Add butter and stir for another 20 minutes to form a slightly transparent film-like dough.
3. Put it into the container and cover it to ferment to 2-2.5 times the size.
4. Brush the hamburger mold with a layer of oil and sprinkle with a layer of high powder to prevent sticking.
5. Divide the fermented dough into 7 equal parts.
6. After spheronization, it is directly placed in the mold and placed in a warm and humid place for secondary fermentation.
7. The second fermented dough is evenly brushed with a layer of egg liquid and sprinkled with a layer of white sesame seeds.
8. Preheat the oven at 170 degrees for 20 minutes. Take out the mold and let cool.
9. Meatloaf method: mix the pork stuffing, soy sauce, and sugar first, then add starch and white paprika, mix well, and finally add diced onion and mix well.
10. Divide equally into 7 portions, press into small round cakes, and fry both sides in a frying pan over low heat.
11. Wash the lettuce leaves to control the moisture and slice the tomatoes for later use.
12. Cut the bread in half horizontally and put lettuce leaves, cheese slices, meatloaf, and tomatoes on top. (I didn’t add onion. I added an extra lettuce leaf. The ingredients can be changed according to personal preference.)
13. Finished picture
14. Finished picture
15. Finished picture
