The practice of pork cake

Ingredients: 400g flour, 300g pork stuffing, chives 150g, soy sauce 1 teaspoon, cooking wine 1 teaspoon, salt 1/2 teaspoons, pepper 1g, onion ginger1.

1, flour and warm water are added to synthesize soft dough, and the dough is proofed for 30 minutes.

2. Prepare pork stuffing and shallots.

3. Add salt, pepper, minced onion and ginger, soy sauce, cooking wine and cooking oil into the pork stuffing and mix well.

4. Wash and chop the onions.

5. Put the chopped shallots into the meat stuffing and pour sesame oil on the shallots.

6. Mix well into stuffing.

7. Wake the dough and knead it into large pieces.

8. Spread the mixed meat evenly on it.

9. Roll up from one end.

10, press with your fingers every seven or eight centimeters and divide into small portions.

1 1, pinch it a few times from the place where the finger is pressed, and then separate it.

12, so that the two sides of the agent will not miss the stuffing.

13. Take it in several times and knead it twice.

14, lightly pressed into small cakes by hand. (You can also use a rolling pin).

15, put a little cooking oil in the electric cake pan and fry it in the prepared cake blank.

16. Bake until both sides are golden and swollen.