Minced meat and onion cake(rou mo cong you bing )

Minced meat and onion cake

Introduction:

Production steps:

Step 1: knead dough: 250g common flour, 160ml warm water, first stir into flocs with chopsticks, then knead into smooth dough by hand, and let it stand for more than half an hour;

Step 2: Boil lard: heat the oil in the pan, add the fat pork, boil until the lard comes out, turn off the fire, pour out the lard and let it cool;

Step 3: butter blending: add 5g fine salt to 25g ordinary flour, then add 50g cooked lard, stir well and set aside;

Step 4: mix the stuffing: cut the scallion, chop the pork, put it into a bowl, mix in the soy sauce, salt and chicken powder, stir well

Step 5: divide the dough into 8 small portions, and apply some oil on each portion;

Step 6: apply a thin layer of oil on the surface of the chopping board, so it is not easy to stick when rolling the dough. Take a ball and roll it into thin slices;

Step 7: brush a layer of butter on the dough with a brush;

Step 8: then spread a layer of minced meat and chopped scallion;

Step 9: roll up from bottom to top, and then roll up from left to right;

Step 10: make each dough in turn! Stand aside and wake up for 15 minutes;

Step 11: Pan hot oil, I use the electric cake pan, put the dough into the pan directly by hand;

Step 12: cook on both sides, then you can eat!

Materials required:

Ordinary flour: 250g

Warm water: 160m

Cooked lard: 50g

Fine salt: 5g

Minced meat: moderate

Scallion: right amount

Soy sauce: moderate

Salt: right amount

Chicken powder: right amount

Note: the baked cake has the feeling of grasping the cake by hand, which is very popular with the baby^^

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Rou Mo Cong You Bing