Gaoqiao Muffin (making crust and baking process) recipe-Chinese Food-best chinese food recipes-cooking food

Gaoqiao Muffin (making crust and baking process)

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Three fillings are prepared this time. They are Wuren, Dousha and fresh meat muffins. The first two are Jingsu. The traditional way of making lard is to use the best lard boiled from lard. It's soft and delicious. You can also try it. However, considering the three high problems of modern people, we try to focus on vegetarianism.

Cooking ingredients

low gluten flour:5 kg

plain flour:5 kg

fresh mustard seed oil:moderate amount

normal corn oil:moderate amount

bean paste filling:previously stated

five kernel stuffing:previously stated

pork stuffing with pickled vegetables and shredded radish:previously stated

water:moderate amount

Cooking Steps

Step1:Mash bean paste and five kernel stuffing into a bal

Step2:Prepare pastry - mix ordinary flour and low gluten flour according to 1-1. Add rapeseed oil (freshly squeezed rapeseed oil to strengthen the softness

Step3:Water oil dough - mix low gluten flour and common flour according to 1-1. Add water and oil (rapeseed oil and corn oil). Add flour according to the proportion of one bowl of water and one bowl of oil to make dough. Cover with gauze to prevent water evaporation.

Step4:Water and oil skins are divided into the same siz

Step5:Crispy brea

Step6:Face rollin

Step7:First fol

Step8:Roll your face agai

Step9:Second fol

Step10:Continue rolling the dough to the proper size. Insert the prepared filling into the dough

Step11:Baking process - Pan heating. Rotate slowly as shown in the figure above. The purpose is to set the side shape so as to prevent the stuffing from seeping from the side of the crust during baking.

Step12:Use the way of fire baking. Put an iron plate on the stove. Turn the small fire to make it evenly heated. The baking pot is made of AMC stainless steel wok. The bottom is thick enough and has strong heat transfer performance. Baking time - 6 minutes on the opposite side and 8 minutes on the front side.

Step13:Tips-1) can also be used in the oven. Preheat for five minutes. Adjust the temperature to 150 ℃. Heat for 20 minutes. I think the fire is crisper. 2) Generally, vegetable oil is not as soft as lard. Low gluten flour and fresh mustard seed oil are added to increase the softness. I'd like to thank my friends in Nanjing for giving me their freshly squeezed rapeseed oil.