As a Shanghainese born in the 1980s, you should be familiar with this snack. The meat paste is salty and fragrant, the crispy skin and soft heart have always been a profound taste in memory. Unfortunately, this snack can hardly be seen outside, ok, then let us copy the delicious food in our memory ourselves.
I used a toaster to make the toast this time. If you don't have a toaster at home, you can also buy ready-made toast to make it. This is a great way to solve the problem of endless toast.
Fresh meat toast
By JuanitaAdams
Recipe Recommendations
- high-gluten flour 400g
- milk 250ml
- eggs one
- sugar 50g
- oil 10g
- butter 20g
- yeast appropriate amount
- meat emulsion appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- dry starch appropriate amount
- medium-gluten flour 100g
- water appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fresh meat toast
1
Add 1 egg, 250ml of milk, 10g of vegetable oil, 20g of butter, and 50g of sugar into the bread bucket.
2
Add 400g of high-gluten flour and 4 g of yeast.
3
Set it to sweet bread program, 1000g. Don't worry about it for the time being.
4
From stirring to baking, a total of 3 and a half hours.
5
After the bread has cooled, slice it into slices.
6
Add spring onions, salt, chicken essence, cooking wine and dry starch to the meat paste, mix well, marinate in the refrigerator for 10 minutes. Add water, salt, and MSG to the medium gluten flour and mix it into a paste, and prepare the toast.
7
Spread the meat paste evenly on one side of the toast, just spread it full, not too thick.
8
Dip the side without meat paste into the hanging paste.
9
Use a spoon to pour the hanging paste on the side with the meat paste to wrap the toast in the hanging paste.
10
Put the oil in the pan. When the oil temperature reaches 70% hot, you can put it in and fry it. Medium to medium heat, when golden brown, serve the pan.