Curry Beef Fillet(ka li niu rou su jiao )

Curry Beef Fillet

Introduction:

Production steps:

Step 1: after oil method.

Step 2: mix the dough.

Step 3: Chop 50 grams of butter into small pieces and knead them into the dough.

Step 4: until the dough is kneaded evenly, so that the oil surface is fully integrated.

Step 5:

Step 6: wrap the dough with plastic wrap.

Step 7: put the dough into the refrigerator to relax and ferment for 1 hour.

Step 8: pour olive oil into the pan.

Step 9: stir fry beef and onion in hot oil until half of the water evaporates. Add curry powder and continue to stir fry.

The tenth step: stir fry and seasoning, then leave the pan and cool.

Step 11: roll the loose and fermented dough with a rolling pin.

Step 12: wrap in the butter rolled into pieces in advance.

Step 13:

Step 14:

Step 15: make it in three layers, put it in the refrigerator for 30 minutes after each three layers, until the three layers are finished.

Step 16

Step 17

Step 18: finally, roll the dough into 3-4mm thick slices with rolling pin.

Step 19: cut into 8-10 cm square pieces with a knife.

Step 20: put the filling in the middle of the dough.

Step 21: fold diagonally and put into the baking tray. Make the final fermentation in the oven at 28-35 ℃.

Step 22: when the blank expands to one and a half times, coat the surface of the blank with egg milk.

Step 23: preheat the oven for 5 minutes, start baking at 200 ℃ with the upper and lower firepower, and bake until golden.

Materials required:

High gluten flour: 300g

Salt: 3 G

Milk: 50g

Eggs: 50g each

Butter: 50g

Active dry yeast: 5g

Baking powder: 2G

Butter: 200g

Lean beef stuffing: 200g

Onion: 100g

Fine granulated sugar: 5g

Ice water: 70g

Chicken powder: 3 G

Curry powder: 8g

Olive oil: 10 g

Note: 1. This is an improved version of Danish bread, which is a neutral production method between bread and crisp, so it should not be too long. The amount of yeast used in pastry is 60% less than that of Danish bread. In addition, a little baking powder can play a role of rapid expansion during baking. It is not as hard as pastry, but also better than the level of pastry. The taste is between the two. 2. When using the triple stack method, after each triple stack, it must be relaxed at low temperature for 20-30 minutes, and the temperature of the refrigerator should be about 0-3 degrees. 3. Before making, it's better to place the shortening in room temperature for 1-2 hours. The hardness of the dough should be close to that of the shortening. In this way, it's not easy to get through the oil and easy to operate. Only after baking, the layers will show clearly. 4. After each folding, press evenly with a rolling pin, and roll with a rolling pin when the thickness is close to the required thickness, so that the dough and shortening are evenly extended all the time, and the synchronous extension will not get through the oil. 5. You can also add some potato chips or water chestnut chips to the stuffing, which will make it taste better. The premise is that we must try our best to volatilize more than 50% of the water in the process of frying, and there should be no excess soup. It's best to use curry powder for seasoning, and the taste will be strong. Curry pieces are not suitable for seasoning, which will make the stuffing sticky and taste bad. It is not suitable to use too much oil, and the standard is not to use too much oil after frying.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Niu Rou Su Jiao