Umeboshi Shaobing

Overview

I learned how to make sesame seed cakes with dried plums and vegetables from the master, but the fat meat inside was changed to minced pork. It tastes good! I feel like using fat meat will make it more fragrant! Give it a try next time!

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• banquet dishes
• cooked sesame seeds
• cooking wine
• flour
• light soy sauce
• old soy sauce
• pork mince
• sugar
• umeboshi
• chopped green onion
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Soak prunes until soft and wash

   

2. 2 Steam for 15 minutes. After steaming, let cool and squeeze out the water, then chop into pieces again

   

3. 3 I used minced pork, preferably fat meat cut into small cubes

   

4. 4 Add cooking wine, light soy sauce, dark soy sauce, salt and sugar

   

5. 5 Stir evenly and add some chopped green onion

   

6. 6 Mix the minced pork and prunes together

   

7. 7 Because the minced pork I used was relatively dry, I added an appropriate amount of sesame oil, mixed well and set aside

   

8. 8 Put the flour and 10 grams of sugar into a basin

   

9. 9 Add appropriate amount of water and mix into a smooth dough, let it rest for 30 minutes

   

10. 10 Divide the risen dough into four equal parts

    

11. 11 Take a piece of dough, flatten it and roll it out

    

12. 12 Wrap in appropriate amount of fillings

    

13. 13 Wrap it up like a bun and let it rest for 10 minutes

    

14. 14 Flatten and roll out the wrapped dough, then brush with some water

    

15. 15 Sprinkle some black sesame seeds

    

16. 16 Heat the pan, put the sesame cakes directly into the pan without adding oil

    

17. 17 Fry until both sides are golden brown and the middle of the sesame cake puffs up