Chinese Food
Meigancai crispy cake (Crispy moon cake)
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One of the best snacks is the thousand layers of pastry. The meat of dried vegetables is used as filling. The pastry is used to make the pastry. What you eat is the taste of the pastry. The pastry is made in a relatively large area. You can bake a plate of pastry in four hours. You can't finish it every time you think of baking the pastry. Time is not enough. To master the making of pastry, you can make a series of pastry with different tastes. To be frank, you need to change different fillings. The making method of pastry dough is the same. The traditional Chinese pastry scale is 3-2. If you want to make it ready to eat, the pastry scale is 1-1. If you want to make western pastry, you need to replace lard with butter. It's the key to make crispy cakes. You can make all kinds of crispy cakes. You can change them in any way. If you are a crispy cake, get √. All kinds of crispy cakes are easy, such as egg yolk crispy peach blossom crispy lotus crispy wife cake.
Cooking ingredients
Cooking Steps
Step1:Meigancai meat filling production - meigancai soak in the hair and filter the water. Chop the streaky pork into minced meat. Stir fry the mature stuffing with lard. Put it into a bowl. Mix in the scallion salt. Meigancai meat filling is particularly fragrant. Let it cool and knead the stuffing into a ball. 35g / piece.
Step2:Pastry - 200g medium gluten powder + 100g lard (left) oil skin - 300g medium gluten powder + 100g water + 80g lard (right
Step3:Respectively knead the pastry material and the pastry material into dough. The left side is pastry and the right side is tarpaulin.
Step4:The list of materials can be made into 20 pieces. The pastry dough and pastry dough are divided into 20 parts. The pastry is 24g / piece and the pastry is 15g / piece.
Step5:Take a portion of the pasta dough, flatten it, put it on the pastry dough and wrap it in. Put it in the tiger mouth position and fix it with the index finger of the big finger. Squeeze it down with the big finger of the other hand. Push the pasta upward and close the mouth. Finish all in turn.
Step6:Take a piece of dough and roll it up in the shape of a long tongue. Make a roll. Cover the dough with a plastic wrap to prevent it from drying out. After waking up for 10 minutes, roll it again and repeat the operation twice.
Step7:It will take more than 10 minutes for 20 rolls to repeat in one round. There is no need to stop waiting for waking up.
Step8:Take a roll and press it in the middle, as shown in the figure. Then fold and press both ends to the middle to form a round cake skin.
Step9:Roll it out to form a round cake skin, as shown in the picture.
Step10:Put on the stuffing. Use the method of wrapping the bun to knead the pleats. Close up and wrap it into a pie.
Step11:Close the mouth downward. Press slightly flat. Finish all in turn.
Step12:Put it on the baking tray. Brush the egg liquid and sprinkle sesame seeds. Preheat the oven 180 degrees.
Step13:Preheat the oven and put it in the middle of the oven. Heat up and down. Bake for 25 minutes.
Step14:Put it out of the oven and put it on a plate. Let it cool and eat.
Step15:It's a beautiful thousand layers of pastry. The layers are clear. The pastry is crumbling. Sealed and bagged for storage. Convenient to eat. It can be kept by yourself and sent to others.
Cooking tips:There are skills in making delicious dishes.
