Soybean Meat Pastry

Soybean Meat Pastry

　　Ingredients: 750g premium white flour, 250g pork belly, 250g soybeans, 25g sesame seeds, 25g fine salt, 100g rapeseed oil

1. Wash the soybeans, dry them in the sun, roast until cooked, then grind into coarse powder. Cut the pork belly into dices the size of soybeans, place them in the soybean powder, add the fine salt, and mix well to form the filling.

2. Take 500g of the flour and mix with 200g of water, knead into a water dough. Mix the remaining 250g of flour with rapeseed oil to form an oily dough. Divide both into 10 portions each. Take one portion of the water dough, place an oily dough portion on top, flatten, wrap in the filling, roll into a round flatbread shape, sprinkle a little water on top, scatter sesame seeds, gently press to secure, forming the raw pastry. Repeat this process until all dough portions are used.

3. Heat a flat pan over a low charcoal fire, place the raw pastries in it, and press a stone block (a 10cm diameter round brick) in the middle of each pastry. Bake while pressing the brick to promote even cooking and allow the soybean powder and pork fat to permeate uniformly. Remove once fully cooked.