Beef shortbread(niu rou su bing )

Beef shortbread

Introduction:

Production steps:

Step 1: mix flour and salt.

Step 2: add proper amount of peanut oil, mix the dough with warm water to make a slightly soft dough, and set aside for 30 minutes.

Step 3: put ginger powder, pepper powder, five spice powder, chicken powder and other marinades into the meat stuffing and mix well.

Step 4: add water to beat in several times, not too thin, just add 20 grams of water.

Step 5: pull the dough into a paste.

Step 6: roll a little thin with a rolling pin, stretch it into a thin sheet by hand, and apply a thin layer of peanut oil on the sheet with an oil brush.

Step 7: stretch one end of the dough a little wider, put the beef stuffing on it, and then put some scallions on it.

Step 8: fold left and right.

Step 9: fold the end of the meat stuffing and roll it with the palm of your hand.

Step 10: then roll up the dough and press it flat. Make 4 pieces in turn.

Step 11: preheat the electric cake pan for 10 minutes, apply some peanut oil on the cake pan, put the pastry blank into the cake pan, arrange it neatly, cover it well, take out the code plate for about 10 minutes.

Step 12: ready to eat.

Materials required:

Fuqiang powder: 150g

Salt: 1g

Peanut oil: 20g

Warm water: 120g

Lean beef stuffing: 80g

Scallion: 30g

Ginger powder: 7g

Five spice powder: 1g

Pepper: a little

Yellow rice wine: 2G

Oyster sauce: 3 G

Fresh soy sauce: 3 G

Chicken powder: 3 G

Sesame oil: appropriate amount

Note: 1. When you stretch the piece by hand, the thinner the piece, the better. If you don't have peanut oil at home, you can also add a little sesame oil into the cooking oil. It tastes good. 2. It's better to make the dough softer, and knead the tendons before stretching, so as not to break the strips. A little salt is also used to make the dough more tenacious. 3. Scallion must be put in the package, the taste will be rich, there will be no rotten onion flavor.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Su Bing