Beefcake
By VicentaLakin
Beef-cake beef is rich in proteins, its composition is closer to human needs and it is more known for winter supplements in therapeutic feeding. It's one of the most fragrances in the baking, the softest surfaces, the fragrance of flesh and love。
Recipe Recommendations
- salty and fresh
- baking
- an hour
- ordinary
Steps for Beefcake
1
Prepare the material for backup in advance. Beef cut to shreds. It's enough to join raw, salt, pepper powder, and it's all mixed into meat. Split the meat into six 35-gram meat packs。2
Get the oily material ready in advance. All the oily materials are mixed into the basin and evenly mixed. Scratch the pellets of oil. Get the gaskets ready in advance。3
The mix of butter and low powder is even. We'll mix the oil heart into a group. The oil coatings were split into 6 25 grams and the heart was split into 6 20 grams, which were ploughed into groups. Skin the plum ball with a flat palm。4
The heart was placed on the oil coats and the tiger mouth was used to collect the tarts around them. Close your mouth and circle for 10 minutes. When it's settled, you grow up with your face. The front end rolls up and down。5
When all the rolls are completed, the film is wrapped and set for five minutes. The noodles are standing up and growing an elliptical circle with a cane. I've got a lot of food. When they're all rolled up, they're covered with film, and they're still for five minutes。6
When it's settled, it's skinned with a crutches. Put the beef ball in the middle of the face, squeeze it on the bottom. After the noodles are round, just a little flatten. After all has been done, a lot of yolk and sesame on the surface。7
The oven is pre-heated, 190 degrees up and down, 30 minutes。8
Completed Chart