Thousand layer crispy dumplings
Ingredients: salt,low-gluten flour,butter,eggs,curry powder,ground meat
Recipe Recommendations
- low-gluten flour 600 grams
- butter 120 grams
- ground meat 100 grams
- eggs of 2
- curry powder appropriate amount
- salt appropriate amount
Steps for Thousand layer crispy dumplings
1
Add the eggs, butter, water to the flour, and form a water-oil dough.
2
Rub the dough smoothly and let it sit for 1 hour to release its strength.
3
Roll out the water-oil dough, beat the meringue oil until half the size of the dough sheet, and place it on top.
4
The water-oil noodles wrap the meringue oil.
5
Roll out and fold in half on both sides.
6
After folding in half, roll it out again, then let it stand for a while to release the strength, roll it out and fold it in half again. Do a total of three times in half and roll it into a large piece, so that the crispy layer is rolled out.
7
Cut the patch and see the clear layers in the cross-section.
8
Add shredded onions and curry powder to taste.
9
Use a round mold to press out a round meringue.
10
Add the filling.
11
Just close the sides.
12
Place on a baking sheet and brush with egg liquid.
13
Bake in the oven at 200°C for about 20 minutes.Thousand layer crispy dumplings Make Tips
The hardness and softness of the water-oil dough should be consistent with the hardness and softness of the meringue oil, otherwise the layer will be unclear. The oil will become hard at low temperatures, and the oil will become very soft at high temperatures. When brushing egg liquid, only brush the skin, not to the crisp layer. There are no round molds to cut into squares, or use scissors to cut coke cans into round molds.