Fire spoon for fresh meat(xian rou huo shao )

Fire spoon for fresh meat

Introduction:

Production steps:

Step 1: first, mix with water and oil skin, 150g flour, 75g warm water, 60g butter (I have tried to use salad oil, live water and oil skin is also very good), and form a state of being able to pull film. Divide it into 11 parts, cover with plastic film and stand by;

Step 2: dice mustard. Mix the minced meat with pepper powder, sugar, soy sauce, salad oil, scallion and mustard. Marinate for 20 minutes or more.

Step 3: pastry, (I personally practice many times with the amount of water and oil on it), 100g flour, 50 ~ 60g butter, knead into dough, divided into 11 points. Take a water and oil skin and wrap it in the fried pastry like a bun. Roll it into a tongue, roll it into a roll, cover it with plastic film and wake up for 10-20 minutes. The same method is used to prepare other dough. Take out the dough roll, press it flat, roll it into a tongue, roll it into a roll, wake up 10 minutes. At this time, the dough is made

Step 4: take out the dough roll and wrap the stuffing according to the method of wrapping bun. Mouth down, cover with plastic wrap and put in the oven. Preheat 180 degrees, bake for 10 minutes, then turn over and continue to bake for 5 ~ 10 minutes, turn over and bake for 5 minutes. Observe carefully and adjust according to your oven. When the fragrance comes out, it's about to be ripe.

Step 5: finished product ~ I prefer to bake it yellowish.

Step 6: close up.

Materials required:

Rib meat stuffing: 200g

Flour: 250g

Butter: 110g

Mustard tuber: one bag (usually sold for 1 yuan)

Pepper powder: 1 teaspoon

Sugar: half teaspoon

Oil: 1 teaspoon

Soy sauce: two teaspoons

Scallion: right amount

Water: 75g

Note: when using butter to make pastry, it's easy to encounter the condition that butter cools and hardens, and it's difficult to form dough. Therefore, it's necessary to prepare a warm environment equivalent to steamer drawer (you can put a bowl of hot water in the oven, remember to change the hot water when the water is cold). It's also good for waking up the face to put the pastry in it at any time, and put the water and pastry wrapped in it. I think it's better to use salad oil and have a good shortening effect.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Rou Huo Shao