Chinese Food
Carnivore: thin skin and big stuffing
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This patty is not a common one with thousands of layers. In fact, it should be called big pie. It's bigger than ordinary pie. Then it's smaller than Jingdong Patty. It's because there's a patty shop downstairs. Children love it very much. The patty they sell is so big. The child's heart thinks that the patty should be so big. It's five yuan for pork. It's more expensive for mutton and beef. But of course, I'm sure I can't make it more realistic at home.
Cooking ingredients
Cooking Steps
Step1:The first step is to mix the noodles, because we should not only ensure the softness and taste of the noodles, but also ensure the toughness of the noodles, so that the skins will not be broken when the noodles are wrapped. Put the noodles in the basin. Scald 10% to 20% of the noodles with boiling water. Then pour proper amount of cooking oil. A small part of the purpose of scalding is to make the skin riper and softer. Pour a little oil to make the skin crisp for a longer time.
Step2:After the first step is finished, add water, warm water and cold water. Then use chopsticks to stir. Do not need to use hands. After mixing all into big floccules, press with hands. No need to rub. Just put the lid or cloth aside and wake up.
Step3:In the process of waking up, I used about 250g of meat filling to make four patties. Add pepper powder, ginger powder, salt, sugar, oyster sauce, soy sauce and the most important soybean paste to the meat filling. If the meat filling is very dry, you need to put some water into the filling. That's more juicy. But don't play too thin. Otherwise, it's not good.
Step4:The meat stuffing mixed with some cooking oil and sesame oil can make the meat more moist and fragrant.
Step5:Cut the scallion as big as possible. It's delicious. Because I made two leeks. So I took out half of the meat filling. The remaining half was mixed with scallion. Stir well.
Step6:Take the right amount of dough. According to your own situation. If you are afraid of skin damage, use more. The more skillful you are. Then add meat filling. See if you have enough meat. Hold it with your hand. Wrap the whole meat with your right hand like a bun. Then drink some dry flour on the chopping board. First press it with your hand, and then gently roll it thin with a rolling pin. Then you can brand it.
Step7:Look. The thin meat cake. It's ready. In this way, no matter how thin the surface is, it will not break the skin.
Step8:After coloring one side, turn it over. Then brush it with a little oil. And then burn. Until both sides are well burned.
Step9:The skin of the baked meat cake is soft and crispy.
Step10:Cut a piece of leek. It's full of stuffing. It's a lot more than what I bought.
Cooking tips:I've branded four of these meat. If you like the smaller one, you can brand the smaller one. If you like the larger one, you can brand the larger one. I'll make it at home according to my own preference. The soy sauce in the meat stuffing can't be less. Because it's also learned by the teacher secretly. The flavor with the sauce is very good. The other important thing is to make noodles. Do not make noodles too hard. If they are too hard, the skin will not taste good. Basically, more practice makes perfect. I suggest you try it. It's really fragrant. -) good cooking skills.
