Hairdressing and baking pie
Ingredients: chicken essence,salt,medium-gluten flour,oatmeal,minced meat,pepper,cooking wine,soy sauce,ginger,minced garlic,diced green onion,fine sugar,qingshui,shredded pickled mustard,sesame oil,dry yeast,abalone juice
Recipe Recommendations
- medium-gluten flour 200 grams
- oatmeal 20 grams
- dry yeast 1 teaspoon
- qingshui 105 grams
- shredded pickled mustard appropriate amount
- minced meat appropriate amount
- fine sugar appropriate amount
- salt Half a teaspoon
- soy sauce appropriate amount
- abalone juice appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- chicken essence appropriate amount
- minced garlic appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Hairdressing and baking pie
1
Pour the flour of the dough ingredients into a bowl and mix well.
2
Slowly add water, knead into a smooth dough, and let stand to ferment for 1 hour.
3
Prepare shredded pickled mustard and minced pork.
4
Add soy sauce, pepper, cooking wine, and sesame oil to the minced meat, mix well and marinate for 15 minutes; slightly chop the shredded mustard tuber with a knife; prepare minced ginger, minced garlic, minced green onion and starchy water.
5
Pour appropriate amount of oil into the pan and saute the ginger and garlic until fragrant.
6
Pour in the minced pork, use a spatula to spread and stir-fry until fragrant.
7
Pour in the shredded mustard and continue to stir until fragrant.
8
Add shredded green onion and appropriate amount of abalone juice and chicken essence, and continue to stir well until fragrant.
9
Then add starch water to thicken and make the filling for the pancake.
10
Use a bowl to cool and set aside.
11
After fermentation, roll the dough into slices with a rolling pin and apply a layer of lard on the surface.
12
Roll it into a cylinder.
13
Divide into four equal parts with a knife.
14
Take an equal part and roll it into a round piece with a rolling pin and wrap it in the filling.
15
After pinching tightly, turn over and roll it into a round cake shape.
16
Take a pan, pour the right amount of oil, discharge the prepared cake blanks into the pan one by one, and fry them over low heat until golden yellow on both sides (because the filling is cooked, no need to add water during the pandering process).