Pastry - fragrant chicken stuffing(su pi dian xin piao xiang ji rou xian er )

Pastry - fragrant chicken stuffing

Introduction:

"I've always loved snacks. I bought the oven for two years, but I didn't use it very much. Recently, I began to test it. Thanks to the success of gourmet world, a pastry, I learned from many friends' prescriptions, and revised it according to the actual situation. Come with me. It's very simple.. This amount can make 12, my family is 18L oven, a baking plate is just 12, the size is basically like the wife cake bought so big. You should adjust the amount according to the size of the oven. If you make six, all the materials will be halved

Production steps:

Step 1: Pastry production: < br > 1. Water oil noodles: all materials mixed and flour < br > 2. Oil noodles: all materials mixed and flour

Step 2: mix the oil and water noodles. Pay attention to knead smooth, then wrap it in plastic wrap and refrigerate for 30 minutes. (friends who like soft pastry can extend the time, and friends who like hard pastry can shorten the time, but not less than 20 minutes).

Step 3: when adding vegetable oil to the dough, do not add it all at once. Leave some. After the dough is finished, do not use too much oil. It should be formed as soon as possible. If you've finished your work, don't add any more. If it is not enough, it can be added appropriately. Also wrap in plastic wrap and refrigerate for 30 minutes, the same time as water and oil.

Step 4: use the waking time to make stuffing, chicken to chop into pieces of minced meat to taste good.

Step 5: add chopped green onion. Five spice powder. Seasoning with soy sauce, salt, etc. Or you can add other ingredients according to your own preference. When you stir the stuffing, you should stir it in one direction, so that the stuffing is sticky.

Step 6: after 30 minutes, take out the oil and water noodles and oil noodles and divide them into 12 small dough. Water and oil noodles are 15g each, and oil noodles are 10g each.

Step 7: take a portion of water and oil and press it flat to make a skin to cover the oil.

Step 8: press the bottom of the bag.

Step 9: roll it into an oval skin.

Step 10: make a small roll.

Step 11: all rolled volumes should be put on the panel in order. Cover with plastic wrap. Prevent the surface from drying and cracking, wake up for 20 minutes, increase the ductility of the surface, so that the delamination effect is better.

Step 12: after waking up, take one to flatten, then roll and roll the skin.

Step 13: rolling into thin slices. Pay attention to two directions, not only in one direction.

Step 14: roll the skin as you did in step 10.

Step 15: note that this time the good volume is short and thick, compared with step 11 is not the same.

Step 16: press from the center with your fingers, thin the edge with your fingers, and make a bowl.

Step 17: knead a small bowl. If you like the thin layer of pastry, knead the pastry thin. If you like a thicker one, don't pinch it too thin. The thinner you pinch, the bigger the bowl and the more stuffing you put in. But it doesn't mean that the more stuffing, the better. It can be adjusted according to personal taste.

Step 18: put the stuffing in, don't fill it too much, just seal it.

Step 19: seal and keep the stuffing out

Step 20: pack the stuffing, seal it, turn it around and flatten it.

Step 21: set it on the baking tray.

Step 22: brush a layer of egg liquid and sprinkle with sesame seeds. If you don't brush the egg, it's white. It will be more beautiful after brushing the egg liquid.

Step 23: put it in the oven. Full fire at 180 degrees for 25 minutes. Brush another layer of egg liquid 10 minutes later. Turn it over for 15 minutes.
Different ovens can be different. My home is an 18L oven.

Step 24: ready! I'm scared... So successful! Try it, too!

Materials required:

Medium gluten powder: 115g

Sugar: 10 g

Water: 53 G

Vegetable oil: 18g

Chicken breast: 200g

Low gluten powder: 90g

Scallion: right amount

Five spice powder: appropriate amount

Old style: moderate

Salt: right amount

Egg liquid: right amount

Black Sesame: right amount

Note: 1. The longer the waking time, the softer the pastry. 2. The amount of 12. The first time I finished 12 rolls of skin, actually the first one had been awake for almost 15 minutes, so I had to put them in order, so I didn't waste time. 3. Fillings can be made according to your own preferences... Bean paste filling, five kernels. Or fruit, or meat, free play! 4. Take it out to cool, then put it in the box or give it away.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Pi Dian Xin Piao Xiang Ji Rou Xian Er