Grandma in law cake

1. Mix all the dough ingredients together, stir until a very soft dough, cover with cling film and let it stand up to twice the size.

2. When waking up, make filling: Cut the pork belly into pieces and stir them into small pieces using a Meiyu cooking machine.

3. Add ginger, garlic, light soy sauce, dark soy sauce, thirteen spices, and Sichuan pepper powder and stir well.

4. Mix chili noodles and cumin powder evenly.

5. Preheat the Meiyu titanium alloy wok, add an appropriate amount of base oil, and add Pixian Douban Sauce or hotpot base to stir fry until red oil is produced.

6. Add chili noodles and cumin powder to stir fry until fragrant.

7. Add the meat filling and stir fry evenly. Add a little water, salt (as appropriate), and MSG to determine the flavor. After frying, let it cool and set aside.

8. Apply oil to the cutting board and hands, exhaust the fermented dough, and prepare a 75 gram or 100 gram formulation.

9. Take a dough and roll it into a long strip, then spread the filling on it.

10. Roll from top to bottom and roll in as you go.

11. Close the sealing agent mouth, fold both ends towards the middle, and organize them into a round cake shape.

12. Stick white sesame seeds on.

13. Preheat the Jingdun flat bottomed pan, add an appropriate amount of oil, add the green cake, and press it thin with your hands.

14. Color the bottom and flip it over.

15. Heat until both sides are golden brown. (This cake is baked one by one)

16. Finished product drawings.

17. Finished product drawings.