Beef shortcake
By JayneKoss
Ingredients: salt,high-gluten flour,low-gluten flour,onion,carrots,beef,pepper,cooking wine,cumin powder
Recipe Recommendations
- beef appropriate amount
- high-gluten flour appropriate amount
- low-gluten flour appropriate amount
- onion appropriate amount
- carrots appropriate amount
- pepper appropriate amount
- cumin powder appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Beef shortcake
1
Put flour in the bowl.
2
Put the yeast in warm water at about 35 degrees Celsius and stir until it melts.
3
Add the melted yeast water to the flour and stir.
4
Knead into a smooth dough, cover the basin with plastic wrap and ferment for 20 minutes.
5
Take a small amount of low-gluten flour, add vegetable oil (preferably tasteless vegetable oil, such as corn oil, so that the baked shortbread will not taste like oil), and stir.
6
Knead the mixed flour into dough, cover with plastic wrap, and place in the refrigerator for later use.
7
Chop the beef into meat paste, cut the onions into bits, and cut the carrots into fine dices. (You can also not put carrots, so the beef flavor will be stronger)
8
Heat the wok, add the oil, and add the chopped onions.
9
Add the beef fillings.
10
Add soy sauce, cooking wine, pepper, and cumin powder.
11
Add diced carrots and add salt.
12
Stir fry until there is no water, remove, and cool.
13
Knead the prepared dough well and divide it into uniform small pieces.
14
Rub the crispy dough into thin strips.
15
Cut into evenly small pieces.
16
Roll out the dough into round slices, and place the pastry dough between the round slices of dough.
17
Wrap the pastry dough in the middle of the dough.
18
Roll out the wrapped dough into a long strip.
19
Roll up the long dough sheet.
20
Then flatten the rolled dough, roll it into a long strip, and roll up the dough like in the previous step.
21
Roll out the dough into a long strip.
22
Spread the beef stuffing evenly on the dough, leaving some dough on the four sides without stuffing, so that the stuffing can be wrapped in the dough.
23
Roll up the dough and filling together and pinch the sides.
24
Place the rolled dough on both sides vertically on the panel.
25
Have the palm of your hand to slowly press the dough roll into a cake.
26
Put some oil on a baking sheet and place the cake on the baking sheet.
27
Put the baking sheet into the oven. In order to make the oven more humid, I add hot water to the two egg tart molds, put them into the oven together, and wake for 20 minutes.
28
Put a little sugar in a bowl.
29
Add warm water to melt.
30
Put white sesame seeds in the plate.
31
Brush the awakened cake with sugar water on one side, place it in a sesame plate and dip it with sesame seeds.
32
Preheat oven at 220 degrees for 5 minutes.
33
Place the baking sheet into the middle layer of the oven and bake for 20 minutes. (until the surface is golden)
34
The beef shortbread is out!Beef shortcake Make Tips
1. Don't take too long to make dough and wake up the cake. Too long will make the cake too fluffy and you won't feel crispy. 2. The baking time depends on the size of the cake baked. The time is about 20 minutes. Just see the golden surface of the cake.