Chinese Food
Meat Muffin
(87796 views)
The meat pine cake is a delicious and famous Han food. It belongs to Fujian cuisine. It is golden yellow and sweet. I don't want to squash it. And I don't want to waste the egg liquid. I made it into a crispy yolk. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Pour lard, sugar powder and water into the basin. Stir well.
Step2:Add the sifted medium gluten flour. Mix all the ingredients well.
Step3:Knead it into a smooth dough, that is, a dough with water and oil skin. Refrigerate it for 1 hour and let it relax.
Step4:Put 100g of medium gluten flour and 50g of lard into the basin after sieving.
Step5:Mix well and make dough. It's pastry. Put the dough on the wrap and refrigerate for 1 hour.
Step6:Divide the water and oil skin into 12 parts on average, and cover with plastic film for standby.
Step7:Divide the pastry into 12 parts on average. Cover with plastic wrap for standby.
Step8:Take a dough of water and oil skin and press it flat with your palm. Press it into a cake skin with a slightly thick middle and a slightly thin edge. Put a dough of pastry in the middle of the cake skin and put it together at the mouth of the tiger on your left hand.
Step9:Turn and slowly close the dough up. Squeeze and close the dough. The dough should be closed downward and round.
Step10:Cover with plastic wrap. Refrigerate for 20 minutes.
Step11:Flatten the loose dough with the palm of your hand and roll it into an oval shape with a rolling pin.
Step12:Roll up the patch from top to bottom.
Step13:The rolled finished product is in cylindrical shape.
Step14:Roll all dough in turn. Cover with plastic wrap. Refrigerate for 20 minutes.
Step15:Gently press the loose roll with your hand.
Step16:Roll the dough into strips with a rolling pin.
Step17:Roll up and down.
Step18:The rolled finished product is in cylindrical shape.
Step19:Cover the finished product rolled for the second time with plastic film, and place it in the refrigerator for 20 minutes.
Step20:Put pork floss and red bean paste in the basin. Knead with your hands until you can't see the red bean paste particles. The filling is made.
Step21:Divide into 12 parts on average. Weigh out the filling according to the weight of 25g each. Hold it in a ball with your hand for standby.
Step22:Press the finished product of the second rolling with your thumb in the middle, and clamp the roll up with the tiger mouth position.
Step23:Press the flat face up with your hand, and then roll the face into a round cake with thin edge and thick middle with a rolling pin.
Step24:Pack in the meat filling. Fold up the dough. Finally, tighten the closing repeatedly to avoid the meat filling bursting out during baking.
Step25:Put the dough on the baking tray with the mouth closed down.
Step26:Brush the surface of the dough with egg liqui
Step27:
Step28:
Step29:
Step30:
Cooking tips:1. I made two kinds of pastry at the same time. So I saw a little more finished products in the previous figure. But the formula is right. This formula can make 12 meat muffins. 2. I use red bean sand here. I can also use mung bean sand. I can adjust the proportion of meat pine and bean sand according to my preference. 3. If you want the baked meat muffins to be flat, you can turn them over after baking for 10 minutes, so you don't need to brush the egg liquid and sprinkle sesame seeds. There are skills in making delicious dishes.
