【Pan Fried Flat Bread with Meat Filling】
by MaomaoMom
Prepare time: 30 minutes
Cook time: 10 minutes
Stand time: 3 hours
Level: Medium
Serves: 10 servings
Ingredients:
1) 2 cups unsifted all purpose flour (320 g), 1 tsp baking powder, 1 tsp corn oil;
2) 1 cup -1 tbsp lukewarm water (225 g), 1 tsp sugar, 1 tsp fast rising yeast, 1 tsp all purpose flour;
3) 100 g extra lean ground pork, 1/3 tsp salt, 1/3 tsp sugar, 1/8 tsp white pepper powder, 2 tsp corn starch, 2 tsp light soy sauce, 1.5 tsp dark soy sauce, 2 tsp sesame oil, 1/6 tsp chicken broth mix, 1 tbsp water, 3 green onions finely chopped;
4) 2 tbsp white sesame seeds;
5) 3 tbsp corn oil.
Directions:
1: Dough: Combine 2 cups flour and 1 tsp baking powder in a medium-size bowl and mix well.
2: Mix all ingredients in Ingredient 2) in a bowl and let stand for 10 minutes (Picture 1). Then pour this yeast mixture into flour mixture, combine to form dough. Add 1 tsp corn oil and knead for a minute (Picture 2). Cover with a damp cloth and set aside in a warm place until it doubles in volume.
3: Meat filling: Combine all ingredients of Ingredient 3) in a bowl (Picture 3). Stir with a pair of chopsticks in one direction for 3 minutes, until it becomes sticky (Picture 4)
4: When the dough has risen and doubles in volume (Picture 5), knead gently a few times then divide into 2 equal portions (Picture 6). Roll out each portion into a 20-cm circle, smooth on meat filling on one (Picture 7). Cover with the other and press to seal edges (Picture 8).
5: Spread the sesame seeds on top and roll out to a 28-cm circle (Picture 9) and place in a nonstick pan coated with 1.5 tbsp corn oil (Picture 10). Cover with a lid and let it stand in a warm place to rise.
6: When the bread dough has doubled in volume (Picture 11), place the pan on medium heat and cook for 5 minutes. Turn the bread over, add another 1.5 tbsp oil, and cook for 4-5 minutes until golden.
7: Cut the flat bread into small pieces and serve immediately.
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毛毛妈，160g面粉和180g水的比例是不是有点不对劲？水太多或者面太少？
笔误，面粉是240克。
做了这个，失败了。
第一个问题是面团非常稀和粘，很难成型。我是按称量版来的。这个面粉和水的比例是不是需要调整一下？
第二个问题是根本没发起来。我感觉发酵粉直接和温水混在一起后，好像失去了活性。要不就是水温太高使发酵粉失去了活性？毛毛妈您觉得会是什么原因？我用这个发酵粉发面包一点问题都没有，但是发面包时好像发酵粉不直接与水接触。Thanks.
面粉不同有少少区别。这个面团是非常软的，但加入1茶匙油后就可以合成面团。 发的不好，那可能你水温太高了。
昨天又做了这个，大获成功，一抢而光，我自己只吃了一小片，都想不起来什么味了。我的诀窍是煎的时候加点水，加锅盖会比较松软。
恭喜你～～
我做了这个肉饼了，非常好吃，就是上下二张饼没有粘合起来，二次发酵时我放在锅里使劲了捏了呢，但煎好后还是分开了，但不影响吃啊，请教毛毛妈怎么做才不会散开呢？二个小人人吃得满地都是芝麻，让我很是头疼，呵呵！多谢毛毛妈！
没有诀窍，就是边开始要捏紧。
毛毛妈？请问您图片中面下面铺的那个白白的是什么？是什么特殊的纸吗？谢谢！
那是我的大理石案板。