Fresh meat-crackers
By VicentaLakin
This fresh meat-cracked waffles uses the soccer paste of pork oil, the leather is soothing, the pate smells good, and it's a very nice stamp
Recipe Recommendations
- low-gluten flour 120 grams
- acaroid 200 grams
- water appropriate amount
- fresh meat stuffing 100 grams
- soy sauce appropriate amount
- ginger appropriate amount
- white sugar appropriate amount
- cooking oil appropriate amount
- lard 55 grams
- sugar 10 grams
- shredded pickled mustard 80 grams
- cooking wine appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Fresh meat-crackers
1
Prepare the tar paste: take a container called 120 grams of flour, add a little bit of pig oil to the flour, add 55 grams of pig oil to the tar paste, and be smooth and ready for use。
2
Preparation of water surfaces: a small basin of flour to be placed in 200 grams, 75 grams of pork oil to be added to the flour, evenly mixed, then water, and smooth water surfaces to be packed for 40 minutes to keep the film loose。
3
The water is divided equally between the surface and the sofa。
4
The oily tarp is torn into skins, put on the sodium, and wrapped into a circle。
5
Open the folded circle and roll from one end to the other.
6
Roll the noodles and relax for 10 minutes。
7
And then roll the rolls and roll them up again。
8
Ten minutes loose. Finish the skin。
9
Pumps prepared: wine, raw, ginger, sugar, pepper powder in meat paps, evenly mixed with oil (no salt in meat paps)。
10
Squeeze the bag and chop it up。
11
Put the crumbs in the meat。
12
Taking a single agent, turning two pairs into skins, putting them in a pap and then sealing them and devolving them into the oven。
13
Take a stamp on a waffle, and there's nothing to leave。
14
After preheating the oven, the fire is 160 degrees up and down, 20-25 minutes。