Curry curry veal mooncake
By VicentaLakin
It's been two days since the Mid-Autumn Festival, and it's a good time to make the traditional mooncakes, and in this post-lunar era, we'll have an innovative Chinese-Western lunar cake. This moon cake is made of Western curry beef, and a medium-style succubus is wrapped in the soothsay. And it's in the shape of a very happy circle, in line with the Chinese concept of reunification. It's 200 grams of beef today, and the little nephews are here, and they're all eaten up, and they're not eating enough。
Recipe Recommendations
- beef stuffing 200g
- onion 100g
- garlic appropriate amount
- olive oil appropriate amount
- curry block 50g
- puff pastry 1 bunk
Steps for Curry curry veal mooncake
1
Beef chopping, manual chopping, not too broken. Don't use the meat grinder. It's too broken
2
Onions cut, garlic cut
3
I put olive oil in the pot, I put garlic on the sauce, and I cut the onions to make them transparent
4
Take off the onions and lay down the meat
5
It's a little colory
6
And with the onions, it's even
7
Down curry
8
It's completely melted up to curry
9
Take a lasagna, a slice of about two millimeters thick, and cut it into a circle of flowers with cake molds. I don't have a big bouquet, so I replaced it with this。
10
I cut it out in pieces and put curry beef on the skin
11
Put another skin on it
12
When it's done, put it in the oven, brush the egg fluids, spread the sesame or guacamole
13
The oven is 170 degrees preheat for five minutes. Fifteen minutes in the oven
14
The roasted veal-skin mooncake. It smells good
15
If it wasn't for the mooncake shape, it could be made into dumplings. It tastes the same. It's faster