Meat shortbread(rou su bing )

Meat shortbread

Introduction:

"To make pastry, it's best to choose low gluten powder, but because there is no low gluten powder at home, we use medium gluten powder and starch to make low gluten powder according to the ratio of 4:1, and the effect is basically the same. In the past, we used to bake pastry in an oven. Today, we decided to try electric baking. First, we tried to bake peanut butter pastry. It was very fragrant, so we baked meat pastry. It was just as delicious. "

Production steps:

Step 1: make water oil skin: mix (120g of medium gluten powder and 30g of starch) well, mix (30g of oil and 70g of water) with oil and pour into the powder;

Step 2: knead into a smooth dough and wake up for 15 minutes;

Step 3: to make pastry: mix 40 grams of medium gluten flour and 10 grams of starch, heat the oil to 50% heat, then pour the oil into the flour with a spoon and stir while pouring;

Step 4: make a flowing pastry;

Step 5: making stuffing: add proper amount of soy sauce to the lean pork stuffing, mix well and marinate for 15 minutes, then add chopped shallot, proper amount of sesame oil and salt to mix well;

Step 6: roll the wake-up oilskin into a rectangle, and evenly spread the pastry;

Step 7: roll up, close up and pinch tightly;

Step 8: make 4 preparations;

Step 9: fold the two ends of each preparation to the middle, close the mouth relatively, and pinch tightly;

Step 10: rolling into a round skin;

Step 11: add the right amount of meat stuffing;

Step 12: close your mouth like a bun;

Step 13: roll out the cake;

Step 14: add the electric pan and fry until golden on both sides;

Step 15: let's take a bite of the pastry. It's very delicious.

Materials required:

Medium gluten powder: 160g

Starch: 40g

Lean pork stuffing: 50g

Salad oil: 55g

Cold water: 70g

Soy sauce: right amount

Sesame oil: appropriate amount

Shallot: moderate

Salt: right amount

Note: because it is water oil noodles, so there is no need to brush oil when soldering, otherwise the taste will be a little greasy.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Su Bing