Thousand layer crispy dumplings(qian ceng su jiao )

Thousand layer crispy dumplings

Introduction:

Production steps:

Step 1: add egg, butter, water and water to the flour.

Step 2: knead the dough and let it stand for 1 hour.

Step 3: roll out the water oil dough, beat the butter to half the size of the dough, and put it on it.

Step 4: water and oil noodles wrap the shortening.

Step 5: roll out and fold on both sides.

Step 6: after folding in half, roll out the fold again, then let it stand for a while, release the muscle strength, roll out the fold again, make a total of three folds, roll out into a large piece, so that the crisp layer will be rolled out.

Step 7: cut the patch and see the clear layers from the cross section.

Step 8: add minced onion and curry powder to minced meat and salt to make it taste better.

Step 9: press out the round pastry with a round mold.

Step 10: put in the stuffing.

Step 11: just put both sides together.

Step 12: put in the baking tray and brush with egg liquid.

Step 13: bake in the oven at 200 ° C for about 20 minutes.

Materials required:

Low gluten flour: 600g

Butter: 120g

Butter: 450 G

Minced meat: 100g

Eggs: 2

Curry powder: right amount

Minced onion: right amount

Salt: right amount

Note: the soft and hard of water oil dough should be consistent with the soft and hard of ghee, otherwise the layer will be unclear, the oil will be hard at low temperature, and very soft at high temperature. When brushing the egg liquid, only brush the skin, not the pastry layer. There is no round mold that can be cut into squares or cut into round molds with scissors.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Curry

Chinese PinYin : Qian Ceng Su Jiao