Ingredients
Rear meat filling ( 350g ) | Dough mixed in advance ( ) |
Oil (appropriate amount) | Mustard core ( 3 small bags ) |
Chives ( 1 small handful ) | Fuel consumption ( a little ) |
How to make pork, chives and mustard mustard pot helmets
2. Prepare ingredients: meat filling, mustard core, chives.
3. Chop the chives into fine pieces and the mustard core into small dices.
4. Add a little fuel to the meat filling in the back seat.
5.Add the chopped mustard core
6.Add chopped green onions.
7. Stir evenly and set aside.
8.This is the dough that has been proofed and formed into a honeycomb shape.
9. Knead the risen dough into a long strip.
10.Cut into small pieces, roll into balls, brush with oil, and let rise for 10 minutes.
11. Roll the risen dough into dough.Wrap the prepared meat filling.
12. Wrap into bun shape.
13.Press flat.
14.Use a rolling pin to roll into an oval shape.
15. Roll out in sequence.
16. Place tin foil in the baking pan and arrange the cake embryos.
17. Preheat the oven in advance and put the baking sheet into the oven.Bake at 180 degrees for 20 minutes.
18. Bake for 10 minutes and turn the cake over.
19. Let’s take a look at how it looks after 20 minutes of roasting.The meat is golden and crispy.fragrance.
20. Here is another picture of the finished product to see if it is very tempting.
21.It is so delicious to take a bite of crispy and fragrant food and pair it with a bowl of peanut soy milk.
1.The dough that has been mixed in advance is allowed to rise for 1 hour in cold weather.
Tips
The oven must be preheated in advance, and the temperature of the oven must be determined based on the performance of your own oven.Brush the facial preparation with oil and let it rest for 10 minutes.
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