Beefcake
By VicentaLakin
I went to Sian for a walk that year, and I didn't have enough good pasta, and besides all the noodles, I kept talking. I finally couldn't hold it down, so I decided to use my memory to recap the old man's beef cake。
Recipe Recommendations
- medium-gluten flour 200 grams
- beef 200 grams
- warm water 130 grams
- green onions 1 tree
- black pepper 4 grams
- salt appropriate amount
- soy sauce a little
- soy sauce 20 grams
- Vegetable oil for meat filling 30 grams
- Sandwich and frying vegetable oil appropriate amount
Steps for Beefcake
1
Mid-banded flour and hot water in the basin。
2
Smuggled with chopsticks; the pasta needed to be particularly soft, softer than the ordinary pasta, with flour having different water intake rates, which could be filled with water on a case-by-case basis。
3
A small amount of oil is put on the hand, the face is covered with a lid, and the longer it lasts, the softer it is, the easier it is to operate。
4
Beef cut, put in a meat grinder; I use the ridge of a cow, and it smells better with some fat beef。
5
Crush the beef, then crush the two big onions, with salt, black pepper powder, soy sauce, and raw。
6
Smuggle in one direction, don't pour water into the meat pie; it's too thin to add a proper amount of vegetable oil。
7
A small amount of oil was put on the board, the fined noodles were placed on the board, were not rubbed, roughly divided into equals, and the non-use of the noodle basin was used to prevent the water from evaporating。
8
The thinner, the thiner, the better; the oil on the face, a big spoon of meat at the end。
9
From the end of the end, it rolls and wraps it completely in the face。
10
At the end of the 30-centimeter radius, the blades were drawn with the tip of the knife, and the paste was carried forward。
11
The final roll is a toncake, the interface is pressed below; the new one is flexible, and the other few are finished in order。
12
All good beef cakes, in order。
13
The bottom pan is filled with oil, a small fire throughout the course, and the beef cakes are put in the pan, the bottom is crammed and turned back with a little yellow。
14
The bottom is yellow and yellow, the flames, the lids, when the pies are drummed up, the rest of the cakes are burned out。
15
Beef muffins, brilliance skin, fragranceBeefcake Make Tips
1. Flour is soft and can only be rough, or it is too sticky; it is good to mix it with chopsticks into dry powdered flour, and it works very well; it is best to use it again for an hour, with its natural strength and great resilience; and 2. No water is used in the meat pie, so that it is not too much juice during the heating process. 3. The end of the face is drawn into fine pieces, which are then rolled in order to make the skin soft after the branding of the face through the false vertical strip。