Main ingredients: beef filling, flour, onion
Seasoning: ginger, pepper water, raw extract, pepper powder, wine, salt, sugar, pepper oil, oil
The practice of beef cake with crispy
1. Filling: pepper, wine, ginger, raw extract, salt and sugar are seasoned in beef filling (fat and thin filling), then add pepper water to meat filling for several times and stir it in one direction. Finally, add appropriate pepper oil to meat filling, and add pepper oil to make meat filling more fragrant;
2. And noodles: add a little salt and warm water (water to be added a little) and make a soft dough. To make the baked cake crisp, add a little oil to moisten the flour, and relax the dough for more than 30 minutes;
3. Package method: to want more layers of meat cakes, there is also a special method of package. Mix 1 onion and beef stuffing (add onion before wrapping, enlarge onion, but I think onion is more fragrant in beef filling).
(1) Take a dough and roll it on the board to form a thin rectangular face, and use a knife to draw two knives at the top and bottom of the face;
(2) The meat filling was evenly applied to the pasta, and the skin was piled up from the top on the left side, and then the 9 layers of meat cake embryo were formed 8 times;
(3) Squeeze the edge of the meat cake and roll it into a thin meat cake;
4. Branding: put a small amount of oil in the pan, and put the meat cake into a small fire to make two sides golden yellow (because the meat cake layer is too much, the external skin is too hot to ripen the meat pie. After two golden yellow sides, hold the pot handle to let the meat cake transfer several circles in the pan, so that the meat cake is soft and delicious)
1. Beef filling with pepper water and pepper oil, the meat filling out more fragrant;
2. When water and noodles to be added a few times, add a small amount of oil, so that the baked meat cake is soft, the skin crisp;
3. When the meat cake is mature, let the meat cake transfer several turns in the pan, so that the meat cake is softer.