Crispy pork strips with golden floss(huang jin rou song su tiao )

Crispy pork strips with golden floss

Introduction:

"My children love to eat meat floss. I used to make meat muffins, and they all like it very much. Two days ago, I specially made some beef floss. I just wanted to make a snack. In order to make delicious snacks, the meat floss is made fluffy, so that the small taste will be very good. In order to be more nutritious, the water was changed into carrot juice when making water skin. The crisp skin made in this way is golden yellow, very good-looking. The shape has also been changed to a round shape and made into a rectangular bar, so today's snack is named: Golden meat crisp bar. The cheese used is butter. "

Production steps:

Step 1: weigh out the required amount of homemade beef floss

Step 2: you just stir fry the mung bean paste with white sugar, also call out the amount you need and put it in the basin with the beef floss,

Step 3: knead together and mix well

Step 4: use a rectangular mold to shape the filling.

Step 5: add a little water to carrots and beat juice in blender

Step 6: filter out the carrot juice.

Step 7: take the required amount of carrot juice, add grape seed oil, stir well, add high gluten powder and water skin

Step 8: add high gluten powder and water skin

Step 9: melt the butter in water. Add flour and oilskin

Step 10: mix the oil and water skin for more than half an hour, knead the water skin until smooth, and then knead for a few minutes.

Step 11: flatten the water skin, put it in the oil skin and wrap it tightly

Step 12: press first, then roll out, and roll out

Step 13: fold it up and down and roll it slightly

Step 14: fold left and right again

Step 15: repeat the quilt folding method for 2 times after rolling out, 3 times in total, and then roll out

Step 16: roll the pastry into a large piece about 2mm thick and cut it into rectangular pieces

Step 17: take one slice and put on the filling,

Step 18: fold the package in half first

Step 19: close the two ends and shape them with the necking down

Step 20: put all of them into the baking tray, and prick the small holes with steel needles or toothpicks on the surface to avoid flatulence during baking

Step 21: preheat the oven at 170 ℃ for 5 minutes and bake in the oven for 15 minutes

Step 22: not only children but also I love the roasted meat floss

Materials required:

Butter: 25g

Flour: 50g

Carrot juice: 40g

Grape seed oil: 30g

GAOJIN powder: 100g

Beef floss: 80g

Mung bean paste: 200g

Note: when folding the quilt, you can fold it again after a while, which is easier to operate

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Huang Jin Rou Song Su Tiao