【Student Breakfast】Knife-cut meat rolls

【Student Breakfast】Knife-cut meat rolls

Overview

Mix the dough before going to work in the morning, put it in the refrigerator to ferment, and when you come back in the evening, it has risen quite well. It is very suitable for office workers to toy with! I originally wanted to make meat buns, but I couldn't make the pleats, so it turned into meat rolls. Speaking of which, the meat rolls are also good. They are easy to make and not time-consuming. They are full of meat when you bite them. For children who like to eat meat, they are simply perfect! The millet and pumpkin porridge is cooked on a regular basis, and the meat rolls are made the night before. Just heat them up in the morning. Then get some cucumbers and breakfast is done. It’s quite leisurely and easy!

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Ingredients

Steps

  1. Dissolve 3 grams of yeast in 160 grams of warm water, slowly pour it into the flour, and stir until it becomes flocculent.

    【Student Breakfast】Knife-cut meat rolls step 1

  2. After kneading into a dough with a bread machine, place it in the refrigerator to ferment. This is what it looks like when I put it in the refrigerator before going to work.

    【Student Breakfast】Knife-cut meat rolls step 2

  3. After dinner after get off work, I took the dough out of the refrigerator. It had cellulite and was rising well. Refrigerated for almost 12 hours.

    【Student Breakfast】Knife-cut meat rolls step 3

  4. Pork stuffing, 30% fat and 70% lean, add light soy sauce, oyster sauce, dark soy sauce, pepper, ginger powder, salt, cornstarch and a little water, mix well. You can also add some chopped green onion.

    【Student Breakfast】Knife-cut meat rolls step 4

  5. Deflate the risen dough and knead evenly, then divide into two portions.

    【Student Breakfast】Knife-cut meat rolls step 5

  6. Roll out the dough into whatever thickness you like. Because it was night and I wanted to shorten the steaming time, I rolled it out thinner.

    【Student Breakfast】Knife-cut meat rolls step 6

  7. Spread the meat filling evenly, leaving white space around the dough sheet to facilitate closing. After spreading the meat filling, slowly roll up the dough sheet and pinch the ends and bottom together to prevent the filling from being exposed during steaming.

    【Student Breakfast】Knife-cut meat rolls step 7

  8. Place the seam side down and put it into the steamer. After it has risen for 20 minutes, steam it over high heat. After the water boils, turn to medium heat for 15 minutes. Turn off the heat and simmer for 3 minutes. When you open the lid, be careful not to let the steam drip onto the meat rolls. The steaming time and heat should be adjusted according to the actual situation. My dough is relatively thin, so 15 minutes is enough. If it is steamed buns or steamed buns, the steaming time should be extended or steamed over high heat.

    【Student Breakfast】Knife-cut meat rolls step 8

  9. The next morning, heat the meat rolls in a steamer, cut into pieces and put on a plate, add a little sweet and spicy sauce. Paired with the regularly prepared millet and pumpkin porridge, the breakfast is very leisurely!

    【Student Breakfast】Knife-cut meat rolls step 9