Pastry meat pie(su pi xian rou xian bing )

Pastry meat pie

Introduction:

Production steps:

Step 1: 1. First, make fresh meat stuffing; pour lard, sugar, honey, fried sesame, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic and salt into a big bowl

Step 2: 2, stir the meat with chopsticks until it is sticky

Step 3: 3, mix all the ingredients of the pastry into smooth dough

Step 4: 4, mix all the ingredients of water and oil skin and knead them into smooth dough

Step 5: 5, divide the water oil dough into 9 equal portions, about 29 g to 30 g each. I used the picture of wife cake in the picture, which looks small,

Step 6: 6, divide the pastry into 9 equal portions, about 14 to 15 grams

Step 7: 7, take a water oil skin dough and flatten it, put a pastry dough on it, wrap it and flatten it with the end down

Step 8: 8. Roll it into a tongue shape with a rolling pin,

Step 9: 9. Roll up the rolled dough from top to bottom, roll it into dough, and then flatten it with a rolling pin, and roll it up again

Step 10: 10, roll the rolled dough into a round one with a rolling pin, put the fresh meat stuffing in the middle of the dough, roll it up, put it down on the baking plate with the mouth closed, hold the dough with the palm of your hand, and press it gently. Brush the surface with egg yolk and sprinkle with sesame seeds

Materials required:

Water oil dough; common flour: 150g

Lard: 60g

Fine granulated sugar: 25g

Water: 42g

Pastry; common flour: 100g

Fresh meat stuffing; pork stuffing: 225g

Honey: 1 tablespoon

Stir fried sesame: 1 / 2 tsp

Sesame oil: 2 teaspoons

Soy sauce: 1 / 2 teaspoon

Cooking wine: 1 teaspoon

Salt: 6 g

Ginger: 1 teaspoon

Minced garlic: 1 teaspoon

Surface decoration; egg yolk half, black sesame right amount: right amount

Note: some photos have been forgotten. I'll pass them on the next time. Pay attention not to touch the fresh meat stuffing when closing, otherwise it's hard to glue. When you put them on the baking plate, you must gently flatten them, otherwise the closing at the bottom is easy to break

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Su Pi Xian Rou Xian Bing