Chinese Food
A puff of meat
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I met this little snack by chance. In a small shop, it stayed in a small corner. Looking at its small and lovely appearance, I bought two pieces to go home, only two pieces. Since then, I fell in love with this little pastry
Cooking ingredients
Cooking Steps
Step1:Prepare materials. All materials of the water and oil skin are shown in the pictur
Step2:Preparation materials. The above picture shows the materials of pastr
Step3:Open the salted duck egg and take the yolk. Put the yolk in the baking tray. Spray with high white spirit. Bake in the oven at 180 ℃ for 12 minutes
Step4:Put medium powder, low powder and sugar powder into the basi
Step5:Emulsification of lard heated water makes lard and water mi
Step6:Pour the emulsified lard into the basin. Add two-thirds of the cold water (everyone's flour has different water absorption, so don't add all at once) and mix with chopsticks to form a dough. Add the remaining cold water and dough
Step7:Take out the dough and knead it on the chopping board until it comes out of muscl
Step8:Knead the dough until it can pull out a layer of fil
Step9:Wrap with plastic wrap and relax for 30 minute
Step10:Make pastry. Mix flour and lard into a ball
Step11:Wrap the pastry with plastic wrap and refrigerate i
Step12:Divide the flabby water and oil skin into 40 parts. Each part is 9g. The pastry is also divided into 40 parts. Each part is 6G. Wrap the pastry in the oil skin. Cover the film and relax for 15 minutes
Step13:Press the dough flat. Roll it gently from the middle to both end
Step14:Roll up the rolled out patche
Step15:Roll back the plastic wrap in turn and relax for 20 minute
Step16:Flatten the loose dough and roll it gently to both end
Step17:Roll up the rolled out patche
Step18:Roll them out in turn. Cover with plastic wrap and relax for 20 minute
Step19:Mash the egg yolk. Add the meat floss and lard and mix wel
Step20:Roll the loose surface into a rectangle by flattening i
Step21:Pull up the two ends of the dough to cover the meat floss. Close up and squeeze tightl
Step22:Put in the baking tray with the mouth closed down. Use the knife to make two cuts on the surface. Brush the yolk liquid. Bake in the oven at 170 ℃ for 25 minutes
Step23:Finished product drawin
Cooking tips:1. Salted egg yolk in late winter is the yolk knocked out by fresh salted duck eggs. It's delicious. 2. When making the pastry, mix the flour and lard with a scraper. When mixing until there is no dry powder, scrape the pastry off with a scraper. Remember to scrape it with a scraper. Never use your hands. It is not clean with your hands. After mixing with a scraper, use your hands to warm the pastry into a dough. 3. The dough relaxation time must be in place. When rolling the roll, gently roll it towards both sides Open. Don't roll back. 4. The temperature and time given by twilight is the temperature of the oven. Friends should adjust it according to their own oven temperature. There are skills in making delicious dishes.
