Su style curry chicken moon cake(su shi ka li ji rou yue bing )

Su style curry chicken moon cake

Introduction:

Production steps:

Step 1: prepare the raw materials and dice the chicken leg, onion, potato and carrot;

Step 2: add proper amount of cooking wine, salt and starch to chicken, stir and marinate it evenly;

Step 3: heat the pan, add a little oil, add onion and saute until fragrant;

Step 4: add diced carrot to stir fry after the flavor of onion comes out;

Step 5: stir fry the diced carrots with a little red oil, then add the pickled diced chicken and stir fry;

Step 6: stir fry until the chicken changes color, then add diced potatoes and stir fry together;

Step 7: add appropriate amount of curry and coconut milk and cook for 3 minutes;

Step 8: add a small amount of green beans and salt;

Step 9: collect the juice over high heat and let it cool after boiling;

Step 10: weigh the materials of the skin and the pastry separately and prepare them;

Step 11: mix them into dough, cover them with plastic film, and put them in the refrigerator to relax for 20 minutes;

Step 12: divide and weigh: take the loose oil skin and pastry out of the refrigerator, and divide them into 12 small parts;

Step 13: roll the pastry into a circle and place the pastry ball in the center;

Step 14: wrap the pastry with oil skin to form a ball. After finishing, cover it and relax for 10 minutes;

Step 15: roll the pastry ball into long strips with a rolling pin;

Step 16: roll it up;

Step 17: turn the horizontal bar into a vertical bar, make the closing up upward and flatten it;

Step 18: roll the dough into long strips with a rolling pin;

Step 19: roll up again;

Step 20: put it into the box and cover it for ten minutes;

Step 21: open up the relaxed surface map and press it down;

Step 22: roll it into a circle with a rolling pin;

Step 23: pack in the stuffing;

Step 24: after finishing, add red dots on the surface center of the moon cake with pigment;

Step 25: put into the preheated oven, middle and lower, 180 degrees, 20 minutes.

Materials required:

Oil skin: low gluten flour: 200g

Lard: 60g

Water: 100g

Salt: 2G

Pastry: low gluten flour: 120g

Chicken leg: 2

Onion: 1

Potatoes: 1

Carrot: 1

Green beans: 1

Curry: moderate

Coconut milk: right amount

Cooking wine: moderate

Starch: right amount

Oil salt: right amount

Note: 1. Preparation of curry stuffing: it's better to choose chicken leg and tender meat; coconut milk will make the taste of curry more smooth, if not, you can use milk instead; all raw materials should be cut as small as possible; 2. Pay attention to the order of stir frying raw materials, don't need to cook for a long time, and pay attention to the juice after cooking, because it's the stuffing, so it can't contain too much water; if it contains more water, it can be used To put in the refrigerator to freeze and then take out the package; 3. Make skin: oil skin and pastry are put into the fresh-keeping bag respectively, and then put into the refrigerator to relax for 20 minutes; pastry stuffing should pay attention not to expose the stuffing; 4. Method of folding pastry: first roll the long strip, then roll it up, then rotate it 90 degrees, and then roll the long strip, then roll it up, and then relax for 10 minutes 5. When the dough is finished, press it up and flatten it, roll it into a circle as far as possible, and then wrap it in the prepared chicken curry stuffing; 6. Put the wrapped moon cake into the preheated oven with several red spots on the center of the surface, middle and lower layers, 180 degrees, 20 minutes.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Curry

Chinese PinYin : Su Shi Ka Li Ji Rou Yue Bing