Chinese Food
Meat Muffin
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My old man likes to eat golden meat muffins. So. This kind of meat muffins was born.
Cooking ingredients
Cooking Steps
Step1:Mix the ingredients of the oil skin. Knead until the surface is smooth. Leave for 10 minutes. 11g for each spar
Step2:The same. Knead the ingredients of the pastry together. Knead until the surface is smooth. Divide into 6G each for standby
Step3:In fact, the mung bean paste in the filling ingredients is to boil the mung bean and stick it to the mud. Then add some sugar (like mashed potatoes, but the mung bean has to be peeled or the taste is bad). The sweetness of stuffing can be adjusted by people themselves. Anyway, it's good to guarantee 200g mungbean sand. Knead the filling evenly. Divide into 30g each for standb
Step4:Wrap the pastry in the tar
Step5:Roll the leather open. Roll it u
Step6:Roll up the dough and roll it open. Roll up agai
Step7:Stand up the rolled dough and roll it open. Pack the stuffin
Step8:It's like a bun. Put the pleated side down in the baking pa
Step9:Preheat the oven up and down 170 degrees (5 minutes), bake for 20 minutes first (at this time, the meat muffins will bulge). Turn the meat muffins over and bake for another 15 minutes. It's OK
Step10:This material is ten. I added five mor
Cooking tips:The Dousha in the meat muffin I made this time is actually a failure. When I plucked the skin, I crushed the Dousha in the water and waited for the skin to float up So Dousha is very water The effect is not ideal. Please don't follow me. It's better not to have extra water in bean paste filling. In addition to this little mistake, the proportion of this kind of meat muffin is very correct. I look forward to your works ～ (it's better to have ready-made bean paste) and good cooking skills.
