Crispy -- smoked meat Sikang(su su cui cui yan xun rou si kang )

Crispy -- smoked meat Sikang

Introduction:

"I have to make it by chance ~ ~ my mother took one bite at a time. After eating, she wiped her mouth and said," that's good. I won't die of hunger when I'm not at home ~ "

Production steps:

Step 1: weigh the required materials

Step 2: put the olive oil into the mixing basin, add sugar and salt, mix well, then pour in the flour, and stir slightly

Step 3: pour in the milk

Step 4: knead all the ingredients into a smooth dough

Step 5: flatten the dough

Step 6: fold

Step 7: refold

Step 8: flattening

Step 9: spread smoked meat on the rolled dough

Step 10: roll up

Step 11: level again

Step 12: fold left and right and roll flat (repeat this step if you want more layers)

Step 13: put it in the refrigerator for 30 minutes, cut it into cubes of the same size, and put the rest of the meat on the cubes

Step 14: preheat the oven 180 degrees, bake at 180 degrees for 10-13 minutes, until the surface turns slightly yellow (I actually like to eat charred ~)

Materials required:

Low gluten flour: 100g

Olive oil: 18g

Bacon: half a piece

Milk: 30g

Baking powder: 3 G

Salt: 2G

Sugar: 15g

Note: put more meat, but more delicious, not greasy, crisp ~ ~ ~ it's best to eat now~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Su Cui Cui Yan Xun Rou Si Kang