Chinese Food
Baby thousand layer meat dragon baby supplementary food recipe
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For more than 18 months, the meat pie stuffing layer upon layer is clear. The skin is golden, the outside is tender and the inside is fragrant. It's just hot out of the pot. One bite seems to be able to resist all the cold in winter. The mouth is full of meat. Happiness soars ~ ha ha. My skill is also inherited from my mother. In fact, it's very simple to make. It's better to use warm water to make the dough. In this way, the gluten will be hot and soft. The dough will be softer. Then put on the thick meat. Simply fold it. Put it on the pot and heat it on a small heat. In order to be more suitable for the baby, I made a small oil version. In the process, I added some water to stew together. In this way, the cake can be a little softer, and it can be fully cooked. The baby is also better to chew. Although it's Crispy without a lot of frying, it's the most important thing for the baby to eat.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 18 months. Preparation of food materials for babies who are not allergic to food materials - 200g ordinary flour, 100g meat filling, 15g carrot, 30g onion, 1 egg, 4G ginger slices cooking time - 60min difficulty analysis - intermediate leve
Step2:Pour 200 grams of ordinary flour into a large bowl. Slowly pour water into flour. Stir with chopsticks while adding water to form floccules. Do not pour water into the flour at one time. Because the water absorption of flour is different, the water quantity will be different. A little water will be easier to control. Flour with medium gluten flour is more suitable. Or the dumpling powder and rich flour that are commonly used at home can be used.
Step3:Stir until you can't see the dry flour. Then you can knead the dough.
Step4:The dough is smooth, covered with plastic wrap and let stand for half an hour. The time of standing can't be short. The dough after standing is soft and malleable, so that the dough can be rolled thinner easily.
Step5:Wash and peel the carrots. Cut them into small pieces.
Step6:Peel the onions. Cut them into small pieces.
Step7:Pour pork stuffing into a bowl. Add soy sauce and some salt. 3 points fat meat. 7 points lean meat filling. It tastes best. Fragrant and not firewood.
Step8:Continue to put an egg in the meat.
Step9:Stir the eggs and the meat. Stir well and evenly.
Step10:Keep adding ginger, onion and carrot.
Step11:Follow the same direction. Use chopsticks to mix all materials evenly. Marinate for 20 minutes.
Step12:Take out the wake-up dough and cut it into two parts.
Step13:Use a rolling pin to roll it into a square as much as possible. In the rolling process, you can use your hands to sort out the shape. Try to be a little thinner. The thickness is about 23mm. When rolling out the dough, sprinkle dry flour on the bottom and top. 360 degrees. Otherwise, it will stick to the panel or mat. I can't take it down. It's embarrassing.
Step14:When rolling out the dough, make two strokes symmetrically on the left and right sides. Leave 1 / 3 of the dough in the middle not to be cut off. Finally, the dough will be cut into a shape close to the nine palace grid.
Step15:Put the marinated meat filling on the dough. Spread it with a spoon and spread it evenly. Leave the top left corner without meat filling. Don't be greedy when smearing meat stuffing. A little space should be left on the edge so that it can be folded and glued, and the stuffing won't be exposed.
Step16:Turn the right side to the middle. Turn the left side to the middle. Gentl
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Cooking tips:The moment I opened the lid, the fragrance began to spread in the kitchen. I had no resistance to this kind of pie. Do not pour water into flour at one time. Due to different water absorption of flour, the water quantity will be different. A little water will be easier to control. 2. The time for standing should not be less. The dough after standing is soft and malleable, so that the dough can be rolled thinner easily. Three point three It's divided into fat meat and lean meat stuffing. It tastes best. It's fragrant but not firewood. 4. When rolling out the dough, sprinkle dry flour on the bottom and top. 360 degrees. Otherwise, it will stick to the panel or mat. I can't take it down. It's embarrassing. 5. Don't be greedy when applying meat filling. Leave a little space on the edge so that it can be folded and glued, and the filling won't be exposed. Auxiliary food making and feeding can be done privately - shipu878 has skills in making delicious dishes.
