Chinese Food
Stir the crab shell on the tip of the tongue
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The crab shell pastry in the world of flavor is unforgettable. It's not possible to salivate across the screen for three feet. So we pieced together everything together. While learning to remove the crab meat, we found the recipe for making the pastry. We only wanted to carve a piece of crab shell pastry to satisfy our appetites. The crispy egg and milk flavor, and the fresh flavor of crab meat, collide in the mouth to make the world delicious. At this moment, the trouble of removing crab meat and making crispy skin has been cured. Because of the delicacy, it is worth-
Cooking ingredients
Cooking Steps
Step1:Group a ingredients are kneaded into dough and covered with plastic wrap for 30 minute
Step2:Group B butter softens at room temperature and finishes into a large piece of palm. Refrigerate and freeze it har
Step3:Take the dough and roll it ope
Step4:Wrap in butter chip
Step5:Fold up both ends. Remove air. Press the seal properl
Step6:Slowly press open
Step7:Fold the two ends in the middle, fold them in half, and put them in the refrigerator for 15 minutes. Take them out and repeat step 6, step 7. Put them in the refrigerator for 15 minutes.
Step8:Take it out and roll it out to a thickness of 5mm. Put it in the refrigerator for freezing.
Step9:Steamed crab
Step10:Take out the crab meat. Take out a lot of crab foot meat
Step11:Stir fry crab meat in lard over low heat. Season with a little salt and pepper. You can taste the salt here
Step12:Put the fried crab meat into the shel
Step13:Take out the pastry and cut into circles
Step14:The crab shell is covered with crispy leather and the bag is tigh
Step15:Preheat the oven 180 degrees for 10 minutes in advance. Brush the egg yolk with crab shell crisp
Step16:Bake in the oven for 20 minutes, 180 ℃ for 2 to 25 minutes, depending on the colorin
Step17:Put the leftover crab toes. The crab claws are specially designed to keep the shape. Decorate the eyes with black sesame seeds.
Cooking tips:When making the pastry, you should pay attention to the butter. When the temperature is high, you need to refrigerate it every time you roll it open and fold it. Take the crab meat to remove the crab heart first. The crab gills and other crab meat are fried with lard before fragrant. If you want to be a little yellow, you can brush the egg yolk again in the middle of the dish.
