Pickled mustard cake(zha cai su bing )

Pickled mustard cake

Introduction:

"I made a lot of pastry at home. After making a lot of pastry, there were still some pastry left. I tried to make some mustard meat pie with mustard mustard. After the birth of the new mustard cake, it has been loved by the family. "

Production steps:

Step 1: a piece of pork hind leg.

Step 2: mince the meat by mincing machine.

Step 3: pickle pickled mustard, taste, no salty.

Step 4: mince with meat grinder

Step 5: add onion and ginger

Step 6: add some soy sauce.

Step 7: mix well

Step 8: add water

Step 9: add chicken essence

Step 10: add five spice powder

Step 11: mix well and set aside.

Step 12: a piece of pastry.

Step 13: divide into 10 parts.

Step 14: roll up the growth film.

Step 15: roll up the growth film.

Step 16: ready to use.

Step 17: turn 90 degrees.

Step 18: "growth film"

Step 19: roll up.

Step 20: roll up the finished product twice.

Step 21: the third "growth film".

Step 22: rolling out good finished products.

Step 23: roll up.

Step 24: roll the finished product three times and turn it 90 degrees.

Step 25: press the rounding agent.

Step 26: roll it into a disc.

Step 27: add the mustard stuffing.

Step 28: wrap it according to the steamed bun method.

Step 29: wrap the shape.

Step 30: close down.

Step 31: put tin foil on the baking plate and pastry on the baking plate

Step 32: break the yolk.

Step 33: apply egg yolk.

Step 34: paint it for later use.

Step 35: Sprinkle with black sesame.

Step 36: preheat the oven and put it in the middle of the oven at 200 ℃ for 22 minutes.

Step 37: finished product drawing

Materials required:

Pork: 180g

Mustard tuber: 95g

Pastry: 500g

Scallion: right amount

Soy sauce: moderate

Salt: right amount

MSG: right amount

Water: moderate

Five spice powder: appropriate amount

Oil: right amount

Eggs: right amount

Ginger: right amount

Note: when packing the pie, pay attention not to break and reveal the filling. The filling technique is the key. Rolling three times is for crisp layer.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zha Cai Su Bing