Sioux curry chicken mooncake
By VicentaLakin
It was supposed to be fresh meat moon cakes, and when I prepared the tarp, I found the pork in the freezer broken. I had to change it temporarily, remember, someone who had curry curry curry curry curry curry curry curry curry curry。
Recipe Recommendations
- ordinary flour 100 grams
- low-gluten flour 100 grams
- lard 80 grams
- warm water 50 grams
- sugar 10 grams
- salt 2 grams
- Curry chicken stuffing appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Sioux curry chicken mooncake
1
Take the good stuff, the pig oils。
2
Water oils: 100 grams of ordinary flour, 30 grams of pig oil, 50 grams of warm water, 10 grams of sugar, 2 grams of salt mixed and conglomerate。
3
Soccer oil: 100 grams of low-banded flour, 50 grams of pig oil evenly mixed into a noodle group。
4
It's going to be smooth and smooth, and it's going to be 30 minutes。
5
Chickens cut their bones into small pellets, onions cut into pellets, and impregnated vegetables。
6
The boiler heats up a little bit of oil, adding onions, chickens and groceries, salt, sugar, curry, etc., to the back up。
7
The silhouettes are divided into 10 equals for each of them。
8
(b) Take a sheet of tarp cover and flatten it, wrap it and then shut it down, so that it is completely wrapped in it。
9
The mouth was flattened and the face stick was stung into a cow's tongue。
10
Roll up。
11
Make sure everything's ready. Cover the membranes for 10 minutes。
12
Take out the loose rolls and flatten them up。
13
继续擀成牛舌状然后Roll up。
14
We've got 10 more minutes of laxity。
15
Take out the flattening, twirling to the skin。
16
The one with the shut-down is up and wrapped in the pie。
17
The shut-down code will be placed on the grill, in the middle of the pre-heated oven, with a 180 degree and 20 minutes of roasting up and down。
18
Done