Chinese Food
Meat Muffin
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I can't eat all the meat cakes. It's good to make cakes. So I bought some meat cakes. The stuffing needed some mung bean paste. So I made some mung bean cakes. I found that there are still more meat floss So I figured out the right ingredients
Cooking ingredients
Cooking Steps
Step1:Water and oil skin - 100g flour, 40g lard, 30g water, 10g sugar, 180g.10g in total. Pastry - 60g flour, 30g lard, a total of 90g.5g. Fillings - 100g meat floss, 100g mung bean. Mung beans can be cooked a little bit more. You can't use all of them to put the quick freeze. Add some water to the green beans and boil them. If there is water in the pot, shrivel them. Fry them dry. When they can't stir quickly, turn off the heat and add 20g sugar and stir well. The ratio of meat pine and mung bean is adjusted according to preference. It's a share of 18. So 36 and 54 are better. After preparing the materials, I began to make them. After wrapping the pastry with the water and oil skin, I rolled them out with a rolling pin, rolled them up, rolled them up in 90 degree direction. Flatten the palm. Roll it round. Pinch the meat floss. Wrap the stuffing. Wrap it up. Flatten it.
Step2:Put tin foil on the oven. Preheat 180 degrees and bake for 13 minutes.
Cooking tips:There are skills in making delicious dishes.
