Chinese Food
Thin skin chestnut meat Muffin (super detailed steps)
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It's a meat muffin made in order to consume the chestnut paste at home. It's also a good match between chestnuts and meat floss.
Cooking ingredients
Cooking Steps
Step1:A. mix and stir to form water and oil skin. Divide into 10 equal parts.
Step2:Mix the materials in B to form oil skin. Divide it into 10 parts of 5g pellet
Step3:Water and oil skin into oil ski
Step4:After packaging, the growth bar .
Step5:Roll u
Step6:Growth ba
Step7:Roll it up agai
Step8:After rolling up, press flat and then roll out the growth bar.
Step9:Roll it up and put it asid
Step10:Get 200 grams of chestnuts read
Step11:Add 50g meat floss and stir evenl
Step12:Rub it into a 25 gram ball. The stuffing is ready.
Step13:Take the dough and press it flat. Roll it into skin.
Step14:Pack in the stuffing. Close the mouth.
Step15:After wrapping, press it into a pie shape. Use the rolling pin to roll the surface flat.
Step16:Preheat the oven at 180 ℃. Bake for 5 minutes. Take out and brush the egg liquid. Bake for 15 minutes.
Step17:Finished produc
Step18:The finished product. The skin is thin, the filling is too much, and the taste is very good.
Cooking tips:The ingredients are the amount of ten meat muffins. The chestnut paste is made by boiling the previously cooked chestnuts with water and sugar and mashing them into mud. The chestnuts can also be changed into bean paste or kidney beans. There are skills in making delicious dishes.
