First release of fermented dough soft cake with sauce-flavored cured meat and mushrooms

Name: First release of fermented dough soft cake with sauce-flavored cured meat and mushrooms
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 80 g Sauce-flavored cured meat and mushroom filling; 100 g Flour; 100 g Water; 3 g Fresh yeast; 20 g Scallion

Soft griddle pancakes from a thick yeasted batter folded with savory cured-pork-and-mushroom filling and scallions, steaming up fluffy and aromatic with a rich, sauce-infused heart.

0 minNewEasy Staple Food Pan-fry Sauce Flavor

Instructions

1
Ingredients: 80g of sauced cured pork and mushroom filling, 100g of flour, 100g of water, 3g of fresh yeast, 20g of green onions.
2
Wash the green onions and chop them into fine pieces for later use.
3
Fresh yeast is dissolved in a small amount of water.
4
Then pour the yeast, water, and flour into a large bowl together.
5
Stir until it forms a smooth and thick batter.
6
Add the cured meat and mushroom filling, and mix well.
7
Then add chopped green onions.
8
Mix into a uniform batter, cover with plastic wrap, and let it sit to ferment.
9
The batter is foamy and has risen, fermentation is complete.
10
Preheat the top and bottom plates of the electric griddle.
11
Pour in all the batter and spread it out.
12
Cover with the lid and heat the top and bottom plates for a few minutes.
13
Remove the lid; the batter has solidified, and the surface is slightly browned.
14
Flip it over and fry for a little longer.
15
Golden on both sides, fresh out of the oven.