Spiced Donkey Meat crisp(wu xiang lv rou su )

Spiced Donkey Meat crisp

Introduction:

"It's easy to make and tastes good!"

Production steps:

Step 1: prepare a bag of flying cakes, Spiced Donkey Meat, egg yolk and cooked sesame. (a bag of 5 pieces of flying cakes, onion flavor is better, donkey meat is vacuum packed, cooked)

Step 2: take out a piece of frozen waffle, warm it up a little, and carve out 7 pieces of waffle with biscuit mould (one piece of waffle just carves out 7 pieces, and one piece in the middle is dug out, so I forgot to take a picture.)

Step 3: part of the waffle

Step 4: take appropriate amount of donkey meat and chop it with a knife. Take a small piece of flying cake and put some chopped donkey meat on it. (donkey meat should be put in the middle as much as possible)

Step 5: take a piece of cake skin and put it on the top of the donkey meat cake skin. First, compact the edge of the upper and lower two pieces of cake skin, and then imprint on the edge with a fork.

Step 6: lay oil paper on the baking tray, put the wrapped cakes into the baking tray, stack them neatly, leave a little space between the cakes, and pierce some small holes on the wrapped cakes with forks to facilitate the exhaust during baking. These are the prototypes of the packaged donkey meat pastry. (or use a sharp knife to scratch the ice carefully)

Step 7: preheat the oven at 160 ℃ for 10 minutes. Gently brush the egg on the cake, sprinkle sesame seeds and wait for baking!

Step 8: put into the preheated oven and bake for another 15 minutes. (there may be temperature difference in every oven. Please pay attention to the fire when you do it. Don't burn it up!)

Step 9: the roasted crisp is fragrant!

Materials required:

Flycake: one pack

Donkey meat: moderate

Cooked white sesame: appropriate amount

Egg yolk: right amount

Precautions: 1. It is recommended to take out the flying cake piece by piece from the refrigerator, carve 7 pieces, wrap 6 pieces, then take out the second piece from the refrigerator, and then repeat the packaging. (now the temperature is still high, and it's very sticky when the freezes are too soft, so it's not easy to make extra) 2. The extra leftovers can be kneaded into a ball. Use the transparent packaging film of the flycake, take two pieces of plastic film to put the dough in the middle, roll out a piece of cake again with a rolling pin, and then make a small pastry with ice. If the extra leftovers are few, bake them together directly. 3. If you can't finish eating, you can keep it in the refrigerator for 3 days.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: spiced

Chinese PinYin : Wu Xiang Lv Rou Su