Chinese Food
Thin, fragrant and crispy pot helmets with fresh meat
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Now you can see many special cuisines from all over the world on the Internet. Guokui is one of them. Different kinds of Guokui have their own characteristics. Xiaobai is very interested in a kind of thin and crisp Guokui. A few days ago, I came across a restaurant when I was shopping. I bought a beef pot helmet. It looks thin and big. It's not greasy. It tastes crispy and fragrant. There are some cumin grains in it. It's more like snacks. After going home, Xiaobai also checked. This kind of thin and crisp pot helmet comes from Gongan County, Hubei Province. So it's also called Gongan pot helmet. Its practice is not difficult. It can also be operated at home. Xiaobai slightly improved it and added it to my luxurious fat reducing recipe. Carbon water, high-quality protein, a little bit of grease. As long as you match some vegetables, it's very nutritious. The little partner can also eat one at ease Zhang. The following recipe can make about 10 pots and helmets. Each one has about 195 calories. The point is that it's fresh and crisp, but it doesn't put any grease. It's very healthy
Cooking ingredients
Cooking Steps
Step1:First use a small amount of warm water to boil the yeast. Use chopsticks to stir the flour. At the same time, slowly add the yeast water. Then slowly add warm water. Knead into smooth dough. (dough should be kneaded soft. Water should be added slowly to prevent excessive water from being added at one time.
Step2:Wrap the dough with plastic wrap. Ferment at room temperature to twice the size. (about an hour
Step3:When the dough is fermented, prepare the meat stuffing. Stir the tenderloin meat with the blender. Add the chopped carrot, the chopped green onion, the chopped ginger, the soy sauce, the salt and the cumin granules and mix them clockwise.
Step4:After exhausting, the dough should be divided into 10 parts (about 60g each). Spread a layer of vegetable oil on the surface of the dough, cover with plastic film and put it in the refrigerator for 20 minutes.
Step5:Take out the dough and roll it into pancakes. Add 4050g of meat filling.
Step6:Close your mouth like a bun. But don't pinch too much dough at the end. Just wrap the meat.
Step7:Spread a layer of vegetable oil on the chopping board. Roll the steamed buns into pancakes. Roll them as thin as you can. It doesn't matter if there's any meat filling left out. (roll it a few times and then turn it over. Then cycle it a few times. It's not easy to break the crust.
Step8:Heat up and down the oven at 210 ℃. Preheat for 10 minutes first. Spread a layer of oil paper on the baking tray. Bake the cake for 20 minutes.
Step9:The helmet just out of the pot is crispy, thin and fragrant. It's best to eat when it's hot. It's recommended to make as many as you like. The rest of the cake will become very dry if it's reheated. The taste and taste are greatly reduced.
Cooking tips:1. Do not add water when mixing meat stuffing. If there is too much water in the meat filling, it will permeate when baking the pot helmets, which will affect the crispy taste of the pot helmets. 2. The dough must be fermented. In this way, the pot helmets will be crispy. Otherwise, they will be very hard to eat. In addition, it is not recommended to use a pan to make it. Xiaobai has personally tested it. If you do not put the oil cake skin, it will not become brittle. 3. Fat and thin meat fillings are more delicious, but there are a lot of saturated fatty acids and cholesterol in fat meat. Eating too much will increase the risk of obesity and cardiovascular disease. So it is suggested that you should not eat fat meat without eating fat meat. It is more healthy to make meat fillings with ridgels. The taste is also good. There are skills in making delicious dishes.
