It's a leaf trap
By VicentaLakin
It's like a leaf, it's unique, it's so white, it's delicious. It's better to eat with fat food. In fact, it's like a meat trap, but it tastes softer and softer. And it's called "Hold the Leaf."。
Recipe Recommendations
- flour 200g
- yeast 2g
- milk 130g
- oil a little
- pickles 300g
- minced meat 150g
- Douban small amount
- ginger small amount
- pepper 1g
- salty and fresh
- steamed
- an hour
- simple
Steps for It's a leaf trap
1
The yeast and milk are evenly mixed into flour, evenly flatted into smooth noodles and fermented in a bakery for more than an hour. If there is no bakery, put the noodle in the basin and cover the film for an hour。
2
(b) Take out the dough, put the powder on it, rub it over and over again, drain out the bubbles and divide the last equal amount into seven pieces, then take out a small group of flour, round it up first, then long it, and form an elliptical form。
3
Put oil on the skin, prevent adhesiveness, fold the elliptical skin, press the texture with a clean comb, press harder, and if it's light enough, it's not evaporated to make texture, and then squeeze the shape under the leaves with the thumb and index finger。
4
Put it on the steam pan, it'll be 10 minutes。
5
It's time to make a pie when it's steamed. This time, I used pickles and meat, and I made pickles from my own house. I washed them first, then made them water, made them big, then cut them up。
6
The boiler is hot, the peppers, the meat is fried, the meat is cooked, and the pickles are cooked, and the bean petals are put in appropriate quantities。
7
When you're cooked, you're out of the pan。It's a leaf trap Make Tips
1. If using water, about 110 is fine, because milk is slightly more concentrated than water; 2. If the pickled vegetables are quite salty, do not add salt; if they are really too salty, wash them with water a few more times before cutting;