Fat cake at home to do this, or delicious memory of the taste!

Today I made my favorite fat cake at home, and after steaming, I ate two in a row, which was delicious! It's still the taste of memory!

Traditionally, the fat from the pork is mixed with steamed (or fried) flour to make the filling, and the remaining oil residue is also added.

A home-cooked recipe for fat cakes

First and Noodles:

Put an appropriate amount of flour in a bowl, add a little sugar (to promote fermentation), dry yeast, mix with warm water, cover and let rise until twice the size.

[300 g flour, 3 g yeast]

Make:

1. Take an appropriate amount of flour and put it in a steamer basket and steam it for 15 minutes.

2. The steamed flour is somewhat lumpy, put the steamed flour on the board and roll it out.

3. Put a little oil in another pot, add chopped fatty pork and a little peppercorns, turn on the fire, and slowly refine the fat in the pork. After refining, remove the oil residue and peppercorns.

[You can also take out the oil residue and peppercorns according to your personal taste preferences, and then chop them into them to make stuffing together]

4. Put the chopped green onion and ginger shredded into the refined oil and stir-fry until fragrant, and add a little salt.

Add the processed flour in batches and mix well. Mix in the fried flour according to the amount of oil in the pan to make the filling, without adding a drop of water.

Then the fat pie filling is ready.

5. Take out the awakened dough and knead the dough to exhaust.

Roll out the dough and roll it out of uniform size; Then put the finished filling one by one.

Wrap it like a bun, seal it, and press it flat.

Put it in a pot, cover and let it rise for 10 minutes.

6. Cook in a pot with cold water, steam for 15 minutes after the pot is steamed, turn off the heat, simmer for 3 minutes, and remove from the pot.

The taste of memory ~ the home-style method of fat cake