Meat pine bacon

1

let's start with the oily pellets. in the bowl, 150 g of barbed flour, 50 g of pig oil, 15 g of sugar and 1.5 g of salt。

2

And pour into the bowl 80 degrees of hot water (almost boiled to a few strokes of water in the cup) and mix it quickly so that flour and water can be combined into snow. Please add water as appropriate to the profile. (Heat water allows the flour to be partially fertilized, softened and easier to operate)

3

Pumping flour on the board, squeezing it into smooth noodles. Oil coatings need to be rubbed in order to withstand all kinds of changes. Wet coverings or shrouding membranes are covered with rubbeds。

4

then we'll make the souffle. combining low-banded flour 130g and pig oil 65g。

5

It fell on the board until the oil and flour were fully integrated into the flour. At first it'll be dry, it won't work. Just stick with it. Never add water。

6

Scrambled into a smooth sofa。

7

The tarcrete, the sofa, was placed for 20 minutes, relaxing it. It is important to remember that the oil coats must be covered with wet cloths or protective film. The tarp doesn't need a cover. It's open。

8

And then we'll make meat pine bacon. Three bacon slices。

9

cut down bacon and all other materials (meat pine 160g, salt 3g, vegetable oil 10g, egg fluid 20g, black pepper 3g, salad sauce 20g) mixed into the bowl. (according to population, black pepper powder and salad sauce can be omitted, and if salad sauce is to be omitted, the amount of oil or egg fluid will need to be increased appropriately in accordance with the damp state of the material)

10

Smash the good stuff. It's supposed to be a wet sticky state, not a dry one, and can be squeezed together。

11

The turpentines and casseroles are divided into 18 pieces, to be replaced by a ball. It is also important to keep in mind the wet sheeting or membranes during the break-up process。

12

Take a platinum flounder, flatten it, tumble it into a circle. Put a soufflé in the middle。

13

Seal the soak with the oil。

14

And flatten the wrapped face and squirt it with a stick. You have to be gentle when you're in a hurry. (Put some oil on the scepter in case the skin is lifted)

15

Scrolls up and down the tongue。

16

Rolled noodles in 90 directions, turned vertical, flat。

17

Once again, he grew a stripe with a crutches, which was much more thinner than the first。

18

Roll it up and down again。

19

When all the rolls are ready, the sheet is covered or the film is lax for 15 minutes。

20

When the noodles are loose, the previously made meat pine bacon is split into 18 pieces and the ball is squeezed。

21

Take a loose pasta and put a finger on it。

22

Put two heads in the middle, flatten。

23

A thin circle of thick mids. Take a pine bacon in the middle。

24

Wrap the pie with the skin and squeeze it tight。

25

Put it down and rub it in circles with your palms. All packed, 185 degrees preheat oven。

26

Packed raw embryos into grills and surfaces with egg fluid. To dry the eggs and cut them on the surface with a sharp knife. (If you don't want to wait for the egg to dry, you can cut it down and brush it, but there'll be an egg drop on the surface of the material)

27

In particular, the small detail of the crosses. There are two kinds of cuttings to open the mouth, and the flowering effect is different. Which cut-off method is chosen specifically on the basis of individual preferences. The first cut is deep, as shown. It cuts down straight, cuts deeper, cuts the belts together, cuts each layer of the coleslaw open, opens the flowers, and all the material blooms. I call it the open cut。

28

The second cut is shallow and non-specified, as illustrated. Crosses are drawn on the surface with the sharp tip of the knife, only at the top, to the point of the material, and elsewhere, not entirely. Each layer is cut to a different extent, except for the outermost layer, which is cut very thinly. After the roasting, only the top leaks the material, and the soothing is opened from the inner to the outer layer. I call it the entropy. But in any case, the outermost skin must be cut lower, otherwise it's like being strangled with an open mouth。

29

After they were all cut, they were placed in the middle of the oven, at 185 degrees up and down, for 30 minutes. It's a flower, the petals are blooming, and the skin is yellow。

30

It's done. Look at the straight flow。

1. Comfort effects: pig oil > butter > vegetable oil. Traditional Chinese pancakes are made with pig oil. If it is not or does not want to be replaced by butter, either butter or vegetable oil, the fragrance and souffling effects have been significantly reduced. 2. The amount of water that needs to be added to any flour mill is dependent on the condition of the flour, and is related to the area, humidity, flour intake, etc. It's not appropriate to have more than enough water. So the amount of water is just reference, not fixed. It is recommended that 20 per cent of the quantity be set aside for water. But there must be no fear of watering, and if there is too little water in the tarcrete, it will not be soft enough, and the tarcrete will leak at a later stage. 3 Flour is hot, which allows the flour to be partially fertilized and the flour is softer and easier to operate. The latter laxity is not so high, but it is recommended to avoid the leaking of the cones. Double insurance. If the cold water and the face are used directly, it is necessary, essential and not fast. 4. The tarcrete is covered with wet sheeting or film protection throughout the course, otherwise it is dry and unworkable. And when the skin is covered, a little oil shall be put on the scepter, or a piece shall be lifted, and there shall be no more. When you've got to be gentle, be gentle. 6. When closing, be careful not to reveal the contents. If the pie skin is not big enough to wrap the ball directly, it needs to be light on the edge of the pie skin and not to be covered with the material at the mouth. Just keep it tight, keep it tight. 7. The specifics of the material can be specific to the population and black pepper powder and salad sauce can be omitted. However, if salad sauce is to be omitted, the amount of oil or egg fluid will need to be increased, as appropriate, according to the damp state of the material. 8. The openings are usually the first to brush the egg fluid and then cut the cross after drying, but it takes a long time. If you don't want to wait for the egg to dry, you can cut it, but there'll be an egg drop on the surface, and I personally don't think it's a problem. 9. The two specific cut-throats are written directly in 29 and 30 steps, depending on the preferences of the individual. The temperature and time of any bakery is related to the temper of the oven, which is not fixed, depending on the circumstances of the oven. However, it is suggested that if the colour is darker and the time is not enough, please continue to bake with tin paper, otherwise the material is dry and not good。