Golden meat muffins (low oil and sugar version) recipe-Chinese Food-best chinese food recipes-cooking food

Golden meat muffins (low oil and sugar version)

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I read a lot of recipes on the Internet. At last, I groped to adjust the proportion. Especially, the proportion of stuffing has changed a lot. I think that's the only way to make a meat muffin. Someone else's recipe is mung bean sand cake.. This is my first Chinese dessert. It's a success. yeah。 In addition, snacks are high in oil and sugar. For the sake of family health, I will reduce oil and sugar on the premise of ensuring the taste-

Cooking ingredients

tarps:specifically in the steps

pastry:specifically in the steps

meat floss:200g

mungbean sand:moderate amount

Cooking Steps

Step1:I'll show you the lard I cooked

Step2:Make water and oil skin. 100g flour. 40g lard. 30g water and 10g sugar.

Step3:Then knead the dough and make it into a smooth dough. This step must be patient. Don't add materials casually. I weigh them strictly. According to the problem of the cube wood, I wanted to add water when I started to knead. Later, I wanted to add noodles. In short, it turned into this smooth dough when I didn't add anything. After kneading, I covered the plastic wrap and put it in the refrigerator.

Step4:Then make pastry. 100g flour and 50g lard.

Step5:Knead, knead, knead like this.

Step6:Also cover with plastic wrap and put it in the refrigerator.

Step7:Then I'll make the mince. It's the biggest change I've made. If you want to eat a meat muffin with loose stuffing, rather than a green bean cake with a little bit of meat floss, come with me. I've saved sugar and oil here. First, I'm afraid it's too greasy. Second, it's for health.

Step8:A lot of meat floss. Squeeze a little green bean sand and grab it. I didn't weigh the mungbean sand here. In a word, it's better to add it little by little. You don't need to be able to make the meat floss into a ball. Then your stuffing will change from the meat floss stuffing to the bean paste stuffing = ￣ Omega ￣ = basically play a role in bonding. Make the meat floss less loose.

Step9:As shown in the figure, if you can hold it tightly, it's OK

Step10:Take out the water and oil skin. Divide it into small dosage forms of about 10g.

Step11:Take out the pastry. Divide it into 5g small dosage forms. (you don't have to worry about the specific amount here. In short, you can have the same amount of water, oil and pastry.