Crispy pork strips(rou song su tiao )

Crispy pork strips

Introduction:

"This weather is also very suitable for making Melaleuca. I used to sell it outside. I didn't think it was good to eat it. After I made it, I found that the oil content was very high. The more crisp this kind of pastry, the higher the oil content, but it was so delicious ~ ~"

Production steps:

Step 1: soften 40g butter and mix with all the ingredients

Step 2: knead into a smooth dough and relax for 20 minutes

Step 3: put 180g butter into the fresh-keeping bag (soften the butter slightly at room temperature)

Step 4: press the rolling pin into a rectangle with the same thickness

Step 5: roll the loose dough into a sheet by sheet, which is 3 times the size of the butter

Step 6: wrap one side of the dough upward to cover the butter

Step 7: cover the other side as well

Step 8: squeeze the upper and lower ends tightly

Step 9: then turn the block 90 degrees

Step 10: roll the dough into a rectangle with a rolling pin

Step 11: fold one side of the dough to the middle and the other side to the middle. Then fold the folded one in half to the middle

Step 12: repeat step 9-11 with the folded dough

Step 13: make a thousand layer pastry, wrap it with plastic wrap and refrigerate for about 20 minutes

Step 14: take out the dough

Step 15: apply a layer of salad dressing

Step 16: Sprinkle another layer of meat floss on top

Step 17: cut the dough in half horizontally, and then cut it into 1.5 vertical bars

Step 18: screw each small strip into flower strips again, put them on the baking tray, put them into the preheated oven, 200 degrees, middle layer, about 20 minutes, the surface will be golden~

Materials required:

Low gluten flour: 220g

High gluten flour: 30g

Butter: 40g

Salt: 1g

Sugar: 5g

Water: 125g

Salad dressing: right amount

Meat floss: moderate

Note: in the process of re operation, if the dough is not easy to roll out, relax it for 20 minutes, and then do it again. The prepared Melaleuca skin can be put into the refrigerator for refrigeration or freezing, and then it can be taken out when it needs to be used.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Song Su Tiao