Today, Xiaobian is going to introduce to you the multi-layer and thin skin meat pie. The newly baked meat pie is crispy and has distinct layers. You can eat meat stuffing on each layer. The meat stuffing is delicious and attractive. It seems complicated, but it's very simple. It takes about 30 minutes from preparation to eating. When the noodles wake up, we can mix the stuffing. When the stuffing is ready and the noodles are kneaded, we can brand them. I think it's easy to fold them. Everyone can easily make delicious patties.
Practice:
1. Mix the flour and water together, knead for a while, do not knead until smooth, cover with plastic wrap and wake up for 15 minutes
2. After waking up for 15 minutes, continue to knead, knead for a while, then continue to wake up for 10 to 15 minutes, repeat this action for two to three times, and finally knead the dough to a very smooth level. In this way, the dough will be delicious, soft and sweet.
3. Put water in the pork stuffing and stir evenly to make it fully absorb water and become sticky
4. After mixing, put in cooking wine, raw soy sauce, old soy sauce, stir evenly, let meat fillings and seasoning mix, vigorously, stir evenly.
5. Wash and cut the shallots, put them on the mince, and then pour the sesame oil on the mince. Put the shallots on the mince first, and then pour the oil, so that the shallots will become more fragrant and the mince will be more delicious.
6. It's better to use sesame oil instead of other oils. Don't worry about being greasy. Stir it evenly and clockwise. The sesame oil and meat stuffing are fully integrated. The meat cake made in a while is fragrant but not greasy. Add salt to taste.
7. This is the meat stuffing. It's very fragrant.
8. The kneaded face is very smooth and white at last. Such a face is easy to be thin and unbroken. Q soft face is full of fragrance.
9. The dough is evenly divided into 4 pieces. Sprinkle less flour on the chopping board. Knead the dough round and press it flat.
10. Use a rolling pin to roll it into a circle. When rolling, sprinkle less flour to prevent sticking.
11. Roll the dough to the size as shown in the picture, 3 to 5 times of the original dough. Try to make it bigger. It's easy to make it.
12. After rolling the dough, spread a layer of mince evenly on it. Remember to spread it evenly, so that the mince can be eaten on each layer of the baked mince.
13. After laying the meat, use a knife to cut a hole under the middle.
14. As shown in the figure, no matter on the left or right side, stack one layer by one clockwise. When stacking one layer, seal the mouth, and then stack the next layer. Be prone to.
15. The folded dough is like the picture. It's a triangle. It's bulging. Seal your mouth
16. Use a rolling pin to gently roll it. Be sure to roll it lightly. Don't roll it hard
17. Brush a little oil on the thin part of the pan. If it doesn't touch the pan, don't put oil on it. Put the patty in the pan over medium and low heat. Then press it with your hand. It's better than rolling it out. It's not easy to break it. Just press it thin.
18. Cover with a small fire and fry until both sides are golden. Just cut it into small pieces when eating