Chinese Food
Crispy meat pie
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Guangbing is a traditional snack in Fujian Province. Historically, it is a kind of simple Guangbing , that is, the dry food ordered by general Qi Jiguang to drive the army and kill the Japanese. From the word light, it not only refers to the characteristics of cake shape and color, but also includes the light transmitted from Guangzhou and also in memory of general Qi. The connotation of food culture is rich and profound. It has a very historical style. In Fujian, there are different kinds of light cakes in every area. The way of making light cakes, the filling and the taste are different. Light cakes have many tastes and different thicknesses. The earliest light cakes were made of flour, salt, water and yeast powder. Then, a big hole was poked in the middle of the cake. It is convenient to string them with ropes. Later, I began to have a variety of pancakes with rich taste. My favorite is pancakes with crispy meat filling. The flavor from my hometown.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the pork. Cut into small pieces with a knife.
Step2:Chop the onions and garlic.
Step3:Add the minced pork, garlic, onion and salt, sugar, soy sauce and five spices to the bowl.
Step4:Mix well. Set aside.
Step5:Put the materials needed for dough in the bread machine. The sequence of liquid first and then flour. Dig a hole in the middle of flour and add yeast powder. Start the flour and flour procedure.
Step6:Knead until the dough is smooth. Knead for about 15 minutes, and then start the fermentation process.
Step7:The dough is about twice the size. Stick some flour with your fingers to poke holes. Do not shrink or collapse.
Step8:Take out the dough and exhaust. Divide it into 14 equal parts. Roll and relax for 15 minutes. Cover with plastic wrap.
Step9:After relaxation, take a small dough and roll it into a round shape.
Step10:Wrap in the prepared filling.
Step11:Close your mouth like a bun. Pinch.
Step12:Close your mouth down. First press it with your hand. Use a rolling pin to roll it thinner.
Step13:Put the rolled cake into a non stick baking pan. Press it with your hand until you can see the meat filling. (it can also be rolled directly with a rolling pin to this extent and then put into a non stick baking tray
Step14:Pat the dough with water. Let it relax and stand for 1015 minutes.
Step15:In the relaxation process, if the surface of the cake is dry, continue to pat some water. Finally, use chopsticks to poke three holes in the cake. Sprinkle a little white sesame.
Step16:Put it into the middle layer of the preheated oven. Heat it up and down for about 18 minutes. (temperature and time are for reference only. Adjust according to various oven conditions
Step17:After baking, you will see that the cake will have a little oil flow.
Step18:It can be eaten after baking and cooling.
Step19:I can do it by myself when I miss the flavor of my hometown.
Step20:Finished drawings.
Step21:Finished drawings.
Cooking tips:1. This dough has high moisture content. It is sticky during relaxation and rolling. You can sprinkle a little flour on the silica gel pad or dough to prevent sticking. 2. There are also many flavors of pancakes. You can also add white pepper or chili powder, etc. the filling can also be added according to your own preferences. The recommended pork is fat. This taste is better. 3. When the pancakes are cold, they are hard. When eating, they should be baked in the oven or heated in the microwave for about 25 seconds. The time and temperature should be adjusted according to the actual situation. 4. I bake it three times. The pancakes can be big or small. They can be thick or thin. There is no strict regulation. I play by my own preference. There are skills in making delicious dishes.
