Fresh meat pastry
I don't like sweet pastries very much, so I try to make them salty. This fresh meat pastry has been made twice. It tastes very good. It's not greasy to eat too much.1. fresh meat pastry has a short shelf life. If the weather is hot, it should be put in the refrigerator after cooling. It can be stored for twoorthree days. When eating, spray water on the surface, and then bake in the oven. Or you can make the cake germ and put it in the refrigerator for cold storage. Take it out and bake it when you eat it. 2. each time you roll up one, you should immediately cover it with fresh-keeping film and press a wet towel to prevent the oil skin from hardening. 3. this recipe can make sixteen cakes.
Step 1 . First mix all the seasonings of the sunken ingredients and put them into the refrigerator for refrigeration.
Step 2 . Mix all the materials of the oil skin. And knead it into smooth dough.
Step 3 . Put the plastic wrap on the oil skin and leave it aside for half an hour.
Step 4 . Mix the pastry materials, wrap them with fresh-keeping film, and put them aside.
Step 5 . The dough and pastry are divided into 16 equal parts.
Step 6 . Flatten the oil skin into a round shape.
Step 7 . Put in a portion of pastry and close your mouth like a small steamed bun.
Step 8 . Wrap the pastry with the closing side down and wrap it with fresh-keeping film.
Step 9 . Roll the dough open with the closing upward. The longer the rolling, the better the crisp effect.
Step 10 . Roll the dough from top to bottom after rolling.
Step 11 . Put the plastic wrap on it immediately after rolling it out, and then press on the wet towel. Let stand for 15 minutes.
Step 12 . Put the dough standing upright with the mouth closed upward.
Step 13 . Roll open again and roll into an oval shape.
Step 14 . Roll it up again
Step 15 . Roll out all dough, cover with plastic wrap again, and press on a wet towel. Let stand for 15 minutes.
Step 16 . Take a piece and press it in the middle with your finger.
Step 17 . Pinch both ends in the middle.
Step 18 . Roll it into a circle with a slightly thinner edge.
Step 19 . Put the meat stuffing in the middle of the dough and wrap it with a tiger's mouth.
Step 20 . Wrap it up and put it into the baking pan with the mouth down.
Step 21 . You can also flatten the wrapped cake embryo into the shape of Soviet style fresh meat moon cake.
Step 22 . Brush the egg liquid on the round cake embryo and sprinkle a few sesame seeds. Flat cake germ can not be brushed. Put it into the middle layer of the preheated oven and heat it for 200 times, 180 degrees and 30 minutes. After baking the flat cake for 15 minutes, turn it over, bake it for 10 minutes, and then turn it over and bake it for five minutes.
Step 23 . Baked crispy cakes are especially crispy when they are hot. If you can't finish eating, you should seal it and put it in the refrigerator for cold storage.
Step 24 . Take a bite of the crisp cake, crisp and crisp, layer by layer. If you touch it gently, it will fall off.
Step 25 . Finished product drawing.
Step 26 . Finished product drawing.
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