Meigancai pastry - Super Shanzhai Jinhua pastry(mei gan cai su bing chao ji shan zhai ban jin hua su bing )

Meigancai pastry - Super Shanzhai Jinhua pastry

Introduction:

Production steps:

Step 1: prepare water and oil rind: 200g common flour, 40g edible oil, 1g salt, 10g sugar, 80g warm water, stir into flocculent, knead into smooth dough. (every time I'm lazy, I can make do with kneading casually, so every time the pastry always comes out a little bit, diligent students remember to knead more)

Step 2: one step less, prepare the pastry: 100g flour, 50g cooking oil, stir into a ball, OK

Step 3: cover with plastic film and let it stand for about half an hour. The above amount can be made into 16 pieces.

Step 4: you can start to prepare the stuffing when you leave the water, oil skin and pastry: 250g fresh pork with fat (you can put all the fat, more Jinhua pastry feeling, but my family don't like fat, just according to their own hobbies, cottage in the end, you love it.) A handful of dried plum vegetables (I forgot to weigh it and soften it with hot water). Chop the pork into minced meat and ginger (you can't put it if you don't like). Mix the dried plum vegetables and minced pork evenly, and chop them together.

Step 5: chop the mixed stuffing, add seasoning: 2 tbsp oyster sauce, 5g sugar (optional, add a little salt for heavy taste), a little cooking wine (depending on your taste), and a little fresh vegetables. You can fry the stuffing so that you can taste the taste and bring up your favorite taste. I think it's better not to fry it. It depends on your preference

Step 6: evenly divide the water oil skin and pastry into the same size and knead them for use

Step 7: flatten a water oil skin, put a pastry in the middle, seal downward, and flatten it

Step 8: roll up and down with a rolling pin to form a tongue

Step 9: roll up from top to bottom, do all the above steps in turn, and let it stand for 15 minutes (here you must roll up all the steps in turn, so that when you finish the last one, the previous one has basically stood for about 15 minutes, so you need to start the next step from the first one)

Step 10: take a roll that has been standing for 15 minutes, put it vertically, press it flat, and roll it up and down into a nearly rectangular shape

Step 11: roll it up again. After rolling it up, put it up and press it flat with your hand. Roll it round. It should be thicker in the middle and thinner on the edge (you can also pinch a round to wrap the stuffing)

Step 12: pack the rolled dough with dried pork stuffing with preserved vegetables

Step 13: squeeze the seal tightly and face down. Press slightly into cake, brush egg liquid on the surface, roll down in black and white sesame

Step 14: preheat the oven 200 degrees, put the cake into the middle layer of the oven, upper and lower tube 200 degrees, 30 minutes, color the surface, adjust the time according to the oven temperature

Step 15: haole, the fragrant and crisp super Shanzhai version of Jinhua pastry comes out. My father loves it very much, so he dislikes it because it's too small^_^

Step 16: show me the pastry I chewed. Thank you for your selfless dedication. I've synthesized it. I don't think of it all by myself.

Materials required:

Ordinary flour: 300g

Edible oil: 90g

Warm water: 80g

Fresh pork: 250g

Dried plum vegetables: right amount

Egg: one

Black and white sesame: right amount

Oyster sauce: 2 tbsp

Sugar: 15g

Cooking wine: moderate

Fresh vegetables: moderate

Ginger: a little

Salt: 1g

Note: edible oil can be replaced by lard, but I still think edible oil is healthy. The amount of this sugar is not sweet. If you don't like it, you can omit it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Gan Cai Su Bing Chao Ji Shan Zhai Ban Jin Hua Su Bing