Q1: Can I use another type of mushroom for this recipe? A1: Yes, you can substitute with other mushrooms, but it might slightly alter the flavor.
Q2: Is it necessary to use pork in the filling? A2: Pork is traditionally used, but you can use other types of minced meat if preferred.
Q3: Can the cake be cooked in a pan instead of an oven? A3: Yes, you can cook it in a pan, just ensure it’s cooked thoroughly on both sides.
Chicken Juice and Mushroom Crumb Cake
Notes
Ingredients:
- Pork, 300g
- Mushrooms, 8 pieces
- Green onions, 2 stalks
- Ginger, 1 piece
- Salt, 1 medium spoon
- Pepper powder, 1 medium spoon
- MSG (optional), 1 small spoon
- Soy sauce, 1 large spoon
- Oyster sauce, 1 large spoon
- Chicken juice (seasoning), 1 large spoon
- Flour, 500g
- Yeast, 5g
- Mix and ferment the dough.
- Chop the pork into mince.
- Dice the mushrooms.
- Finely chop the green onions and ginger.
- Add salt, pepper, MSG (optional), and the green onion and ginger mix to the minced pork.
- Stir in the soy sauce.
- Add the oyster sauce.
- Mix in the chicken juice.
- Stir everything until well combined.
- Incorporate the diced mushrooms and mix again.
- Let the dough ferment until it doubles in size.
- Divide the dough into equal portions, remove air, and shape into balls.
- Let the dough balls rest for 10 minutes, then roll them into rectangular shapes.
- Spread the pork mixture on the surface of each dough rectangle.
- Bake in a preheated oven at 240°C (464°F) for 7 minutes.
- The cake should have a crispy crust when baked.
- Add lettuce and sausage on top.
- Fold in half and serve.
- High in protein (pork, mushrooms)
- Source of carbohydrates (flour)
- Contains vitamins and minerals (green onions, lettuce)
