lace tart

Ingredients

• Plain flour 200g
• Pork stuffing 200g
• Shiitake mushrooms (dried) 30g
• Eggs 1
• Onions 20 grams
• Ginger 2 slices
• Thirteen fragrant powder 2 grams
• Salt 2 grams
• Chicken essence 2 grams
• Sesame oil 5g

Steps

1. Add appropriate amount of warm water to the flour in small amounts and several times, and stir until it resembles snowflakes.

2. Knead into dough.

3. Cover with plastic wrap and let it rest for 15-20 minutes.

4. Cut the dough into appropriate size after waking up

5. Roll out into 2 pancakes.

6. Add minced onion and ginger, appropriate amount of salt, chicken essence, thirteen-spice powder and sesame oil to the meat filling, and then add 1 egg.

7. Use chopsticks to stir clockwise (when the chopsticks can stand)

8. Soak the mushrooms in hot water (soaking in hot water can save time)

9. Chop the soaked mushrooms and add them to the mixed meat filling.

10. Stir evenly into mushroom meat filling.

11. Fill a piece of dough with mushroom and pork filling.

12. Cover the filling with another dough pancake and pinch the edges of the pancake tightly

13. Knead the edges of the kneaded cake into lace

14. Preheat the pan, put the cake into the pan, cover and fry over low heat.

15. After the flowers are baked on one side of the cake, turn it over and continue to cook the other side over low heat. Cover the whole process and cook over low heat. It will cook quickly.

16. When the other side of the cake is golden, it is ready to be taken out of the pan.

17. Finished product.

18. Crispy on the outside and tender on the inside