Chinese Food
Bacon Muffins
(91619 views)
A mouthful full of meat floss?. This is the infinite expectation of people who love meat pine. Specially made one kind of salty fragrant drop gold silk salted egg meat muffin. The entrance is the meat pine salted egg is also invisible. Meet your favorite one at a time. The formula can be made into 1011 60 g drop meat muffins.
Cooking ingredients
Cooking Steps
Step1:Cut the salted egg yolk in half. Wrap the cooking wine on the surface, such as in the oven, 180 ° for 10 minutes. Break it with a spoon or cooking machine and cool it.
Step2:Mix in salad dressing, meat floss, vegetable oil, sesame and sugar (20g). Divide into about 30g. It's mentioned here. Whether the filling needs to be salted depends on the saltiness of the salted egg yolk you choose. My own salted egg is very salty, so I won't add it.
Step3:Water and oil skin (medium gluten flour 110g, warm water 40g, white sugar 15g, lard 40g). Mix into a ball and leave for 1 hour. Ghee skin (low gluten flour 100g lard 50g water oil skin is kneaded into a ball after standing for 50 minutes
Step4:The water and oil skins are divided into about 17g, 11 pieces; the butter skins are divided into about 13g, 11 pieces; the water and oil skins are rolled as far as the flat package and put into the butter skins.
Step5:Seal to stand for 20 minute
Step6:Dough after standing - press flat roll length, roll up from one side and seal for 20 minutes
Step7:As shown in the drawing. Flatten it vertically, roll it out for a long time, roll it up from one side, and leave it sealed for 20 minutes.
Step8:Beautiful rol
Step9:As shown in the drawing. Squash in the middle. Fold both sides in the middle and face up. Knead into a round surface and roll it into the shape of a bun skin.
Step10:Wrap in the meat stuffing. Wrap it all around. Knead it firmly (for fear that it is not sticky enough, add protein at the end
Step11:Turn it over. Shape the front face to the desired shape and press it flat. Brush the yolk liquid and dip it with white sesame seeds. Preheat the oven for 200 ℃ for 8 minutes. Heat up and down - turn 180 ℃ for 10 minutes. Turn 200 ℃ for 3 minutes. Turn 180 ℃ for 10 minutes.
Step12:Especially. When the temperature is 200 degrees, the pastry may bulge partially due to the high surface temperature. Therefore, the closing must be done well. The bottom is not brushed with protein solution because during the re baking process, the filling will come out with oil, so it will not be too dr
Step13:Every mouthful is made of meat floss. It's super crispy.
Cooking tips:The stuffing of salted egg and meat floss is more salty. The meat floss in the formula is ready-made and tasty. There are skills in making delicious dishes.
