Crispy multi-layer meat roll pie(jiao cui duo ceng juan rou xian bing )

Crispy multi-layer meat roll pie

Introduction:

"Today's Laba, porridge for the evening. After Laba, it will officially enter the new year. I wish you a happy new year. Pie has always been the ordinary appearance, today suddenly want to make a multi-layer pie, or with my usual method, fragrant fried, into the arms on the full aroma. If there are people with electric cake bells at home, it's OK to use them. It's very simple. "

Production steps:

Step 1: 1. Prepare all the materials. 2. Mix the noodles, mix the stuffing, and sprinkle a little chili powder in the stuffing. I will not teach you how to make stuffing. You can drop any kind of stuffing. 3. Roll the dough thin and long, about 20% long, medium thin, or slightly thicker than the dumpling skin, otherwise it will burst after filling. 4. Evenly spread the meat stuffing in the middle of the dough, and then roll it up from one end to form a rectangular dough, and then pinch the two ends tightly. 5. Pat it a little, thin it, and press it tight. It may break the dough, so be careful.

Step 2: 6. Heat the oil in a hot pan and fry the cake with medium and small torches until it is golden on both sides. Some oil may leak out in the middle. It's not in the way. 7. If you make it thicker, fry it as much as possible. It's not easy to paste the cake in the oil. This process needs to be mastered by oneself. 8. Fry, take out and cut from the middle, then the crispy multi-layer pie comes out.

Step 3: 9. Dip a little hot sauce and you can eat it.

Step 4: look at the layers, but try not to roll too long, it's not easy to be familiar.

Step 5: special crispness

Materials required:

Flour: right amount

Meat stuffing: right amount

Edible oil: right amount

Chili powder: suitable

Note: the friends who use the electric cake pan will be more suitable, and they will not paste. The appearance is not the key, but the key is delicious.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiao Cui Duo Ceng Juan Rou Xian Bing