Fresh pancakes
By VicentaLakin
Ice lunar cakes and violet mooncakes were made before Mid-Autumn, but they were all finished, and the refrigerators were stacked with company and friends and no one gave them to them. And there are some of the mascara yogurts left over from the moon cakes, and the lunches the afternoon before were ready for souffles, thinking about making a souffle anyway, so I'll just rub some more noodles at a time and make some of the meat that my kids love. The fact that I love soufflé is proof that three men in my family love soufflés and exaggerates four more at a time, and imagine how delicious it is。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- senior
Steps for Fresh pancakes
1
We're ready for the material we need. We've just finished the pig oil
2
Slice the small pieces of the front leg
3
I'm hanging pork and ginger with a meatstack
4
Onion and ginger cut the tail
5
Eggs, 13 fragrances, salt, soy sauce, onions and ginger marrow in meat
6
Just keep it twitching up to the mashed
7
FLOUR 100G+50G MIX
8
When you're in a group, it's a casserole
9
THEN 150 G FLOUR, 40 G PIG OIL, MIXED WITH WATER, AND LAX FOR 20 MINUTES IN THE FRIDGE
10
The turpentines and the soaks are released in 20 small pieces, and the soaks are smaller than the tarp
11
Take a tarp and open it with a soak on it
12
Wrap it up and flatten it
13
And then it rolls
14
When you're done with this step, wrap it up in the freezer for 20 minutes
15
Take it out in 20 minutes. Take one and open it
16
Keep rolling
17
Once it's done, it's still loose in the fridge for 20 minutes
18
Take a pie-skin and fold them in the middle
19
And then you're gonna have a big, thick, thin pie skin with a meat pie on it
20
Wrap the meat up like a bun and crush it with your hands
21
When you're done, you're in the oven
22
In the middle of a 200-degree oven. 10 minutes each on the back
23
It's full of meatloaf. It's delicious while it's hot。Fresh pancakes Make Tips
Let the pastry dough rest for 20 minutes after each step before proceeding to the next; mix the meat filling until it becomes elastic to ensure a tender texture; marinate the prepared filling for an hour before wrapping for better flavor.