By 🌸 incense 🌸
Oil skin: Medium gluten flour 300g
Lard 90 g
Sugar 25 g
Water 160 g
Puff pastry: Low gluten flour 240g
120 g shallots
Minced pork 250 g
Minced ginger 8 g
Green onion to taste
Crushed vegetables 8 g
1 egg white
June fresh braised soy sauce 1 scoop
June fresh 10 g light salt premium original sauce soy sauce 2 scoops
Salt 3 g
Sugar 2 g
2 scoops of sesame oil
1. Prepare the ingredients needed for minced meat
2: Add minced ginger, chopped vegetables and green onion to the minced pork, and put a spoonful of June fresh braised soy sauce
3: 2 tablespoons June fresh 10g light salt extra raw sauce, add salt, sugar and sesame oil
4, in one direction of non-stop stirring to the upper strength, put into the refrigerator refrigeration and standby (not in a hurry to make can be put in the refrigerator one night in advance, so that the back will be better wrapped a little)
5: Put all the ingredients in the oil crust into the bread machine and knead for about 20 minutes
6, puff pastry part, the lard and low flour in the container, grasp well with your hands, the two can be mixed into a ball
7: Wrap the puff pastry in the oil and refrigerate for 30 minutes
8: Divide the minced meat into about 25 grams
9, by the way, made a few meat floss filling
10: Loosen the oil crust, divide the puff pastry into 26 equal parts (about 22 grams of oil skin, 13 grams of puff pastry) and roll it out and set aside
11: Wrap the puff pastry in oil, wrap it all up and place it with the mouth facing down
12: Gently press the wrapped dough
13. Roll out into the shape of a cow's tongue
14. Roll up from top to bottom and place it with the mouth facing down
15. Do all well, cover with plastic wrap and relax for 20 minutes
16: Take a loose dough, roll out from the middle, up and down once, and roll it up from top to bottom
17: Place the mouth facing down, cover the plastic wrap again and relax for 20 minutes
18, take a loose dough, press in the middle, fold the two ends in half into a round slice, put the pork filling in the middle of the rolled dough, gently push up with the position of the tiger's mouth, tighten the mouth, and put it all into the preheated oven
19. The middle layer is 170 degrees for 36 minutes
20: Bake well and take out
21. Finished product drawing
22, crispy slag
23, another one
Be sure to cover plastic wrap at any time to prevent air drying
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