Meat muffins
By VicentaLakin
Recipe Recommendations
- high-gluten flour 220 grams
- corn starch 110 grams
- fine sugar 15 grams
- lard 120 grams
- water 160 grams
- low-gluten flour 240 grams
- peeled mung bean appropriate amount
- rock sugar appropriate amount
- oil appropriate amount
- meat floss appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Meat muffins
1
When you're cleaning, you put it in the pressure pan and boil it softly. Right into the frying pan. Add a proper amount of ice sugar and oil and fire a little。
2
It evaporates until the python evaporates, so that the meat thaws when forming。
3
After cooling, the material is split into approximately 30 grams of each, covered to prevent the skin from drying。
4
The oil coats and the soaks were rinded and woke up for an hour. 'Cause I don't have any tweezers, I've mixed them with corn starch
5
It is divided into 28 oil and soaks weighing approximately 20 grams each and 13 grams each. Take a tarp, wrap a soak。
6
Shut up and shut up。
7
Roll up。
8
Open again。
9
Roll up。做好所有的油皮和油酥，盖保鲜膜松弛15分钟左右。
10
Take a noodle, squeal both sides, bend to the middle, squeal, round。
11
Pack a piece of material and take it slow。
12
Put it in the oven, flatten it。
13
The oven is preheated, 180 degrees, up and down, mid-level, about 40 minutes。Meat muffins Make Tips
If you prefer a finer texture, you can puree the cooked mung beans with a food processor. If the crust surface looks too light, you can flip it over and bake for another 20 minutes.