Q: What type of flour is best for Crispy Pork Pancakes?
A: Medium-gluten flour is ideal for this recipe.
Q: Can I substitute any ingredient for the specialized soy sauces mentioned?
A: Yes, you can use regular soy sauce or oyster sauce as alternatives.
Q: How do I know when the dough has fermented enough?
A: The dough should double in size for proper fermentation.
Crispy Pork Pancakes
Notes
Ingredients:
- 400g Medium-Gluten Flour
- 4g Yeast Powder
- 5g Salt
- 300g Ground Pork
- 30g Minced Ginger and Green Onion
- 1 Egg White
- White Pepper Powder to taste
- 1 Spoonful of Thirteen-Spice Powder
- 2 Spoonfuls of Original Fresh Red Braised Soy Sauce
- 2 Spoonfuls of Double Shellfish Oyster Sauce
- 10g Matsutake Flavor Fresh Chicken Juice
- 2 Spoonfuls of Sichuan Peppercorn Oil
- 2 Spoonfuls of Rock Sugar Dark Soy Sauce
- 15g Oil
- Mix ground pork with minced ginger and green onion.
- Add original fresh red braised soy sauce.
- Add double shellfish oyster sauce.
- Add matsutake flavor fresh chicken juice.
- Add white pepper powder, thirteen-spice powder, salt, Sichuan peppercorn oil, rock sugar dark soy sauce, and egg white. Mix well.
- Knead the mixture until it's evenly blended.
- In a bread machine, combine water, salt, yeast powder, and flour. Knead until smooth. Let it ferment until it doubles in size.
- Roll out the dough into an oval shape, spread a layer of meat filling on top.
- Roll the dough with the filling and cut into segments.
- Pinch the ends and flatten into pancakes.
- Heat oil in a pan and cook the pancakes over medium-low heat.
- Flip after 5-6 minutes and continue to cook until done.
- Your delicious Crispy Pork Pancakes are ready to serve!
- Enjoy the golden, soft crust and the rich, savory meat filling as a snack or meal.
- Rich in protein from pork and egg white.
- Contains carbohydrates from the flour.
- Contains a moderate amount of fats.
