Fried pastry(su pi huo shao )

Fried pastry

Introduction:

"In our hometown, there is a famous snack called pastry fire. Weifang is one of the local food, it is characterized by crisp outside, fresh inside, a bite full of oil. Another feature is that it has two layers of skin, the outer skin is dry and crisp, and the inner skin is soft and smooth. It is said that its stuffing is also very exquisite and needs to be pickled 16 hours in advance. Today is the family version of the pastry fire, not so complex, but the taste is not inferior to the outside fire shop

Production steps:

Step 1: prepare the materials, soak the fungus in advance, put the eggs into the bowl, add a little salt, and fry them into pieces. Soak the rice in water for 10 minutes.

Step 2: pour 200g flour into a larger bowl, add 100ml boiling water, stir with chopsticks, add a little cold water and make dough.

Step 3: pour about 10 grams of vegetable oil into the dough until the oil is completely absorbed to form a smooth and soft dough.

Step 4: cover with plastic wrap and wake up for half an hour.

Step 5: Chop shallot and agaric.

Step 6: add the chopped green onion, fungus and sea rice into the meat, and then add the egg.

Step 7: in turn into the right amount of vegetable oil, salt, white pepper, add soy sauce, cooking wine, sugar, stir evenly.

Step 8: add a little dry starch and stir well. Leave for 10 minutes.

Step 9: heat and melt a large spoon of lard, add proper amount of flour and stir to make a pastry.

Step 10: Sprinkle proper amount of dry powder on the chopping board and roll the dough into a large rectangular piece.

Step 11: apply butter evenly.

Step 12: roll up from bottom to top, stretch and roll.

Step 13: pinch the top and both ends to prevent the pastry from flowing out.

Step 14: divide evenly into six portions.

Step 15: squeeze both ends of each.

Step 16: take a portion of dough and put it on the chopping board. Gently press it into a small dosage form.

Step 17: finish the rest of the dough in turn and wake up for ten minutes.

Step 18: use a rolling pin to roll the dough into a thick crust in the middle and a thin crust around.

Step 19: take the right amount of mince and put it in the middle of the crust.

Step 20: wrap it like a bun.

Step 21: fold it down on the panel and finish the rest of the dough in turn.

Step 22: brush a layer of oil on the electric cake pan, put it into the wrapped fire in turn, and gently push it around evenly with your hand to make it a little thinner.

Step 23: turn one side golden and turn over the other side, then turn both sides golden out of the pot.

Step 24: finish, crisp on the outside, tender in the inside, fragrant.

Materials required:

Flour: 200g

Boiled water: 100ml

Vegetable oil: 10g

Pork stuffing: 200g

Chives: two

Auricularia auricula: right amount

Egg: one

Haimi: right amount

White pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Starch: right amount

Salt: right amount

Lard: 1 tablespoon

Note: 1. Put salt as appropriate, because both Haimi and soy sauce are salty. 2. The skin is golden when it is burned. It is easy to be cooked because it is hot. 3. A little Haimi is OK, and it's a surprise to have one occasionally. 4. Noodles must be soft. The reason why boiled water and noodles are used is to increase the moisture content of dough.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Pi Huo Shao