Q: Can I use a different type of flour for this recipe?
A: Yes, you can use different types of flour, but the texture and taste might vary slightly from the original recipe.
Q: Is it necessary to use a bread machine for kneading the dough?
A: No, it’s not necessary. You can knead the dough by hand, but it might require more time and effort.
Q: Can I add other fillings besides braised pork and quail eggs?
A: Absolutely! Feel free to customize with your favorite fillings, keeping in mind the overall balance of flavors.
Braised Pork in Flatbread: A Traditional Chinese Snack
- 380g flour
- 200g water
- 5g yeast
- Braised pork
- Quail eggs
- Tofu and tofu skin (optional)
- Oil (for brushing)
- Chili sauce (optional)
- Braising sauce from pork
- Mix and knead the dough using a bread machine, and let it rise for at least 40 minutes until it doubles in size.
- Divide the dough into equal portions, roll into an oblong shape, brush with oil, and then roll up into a cylinder.
- Flatten the cylinders and roll them out into flatbreads, brushing with oil if the dough feels sticky.
- Cook each side of the flatbreads in an electric baking pan for about 2 minutes or until slightly golden brown. If the bread is thick, turn off the heat and let it sit for a while.
- Once the flatbread is cooked, with a crispy, golden brown crust, cut it open for stuffing.
- Stuff with braised pork, quail eggs, and optionally tofu and tofu skin. Add chili sauce if desired.
- Pour some of the leftover braising sauce over the stuffing for added flavor.
- Rich in carbohydrates and protein
- Contains fat from the braised pork
- Can be high in sodium depending on the braising sauce