Beef shortcake

By LeathaTurcotte

Beef shortcake
Ingredients: salt,Rich and strong fans,pepper,sesame oil,green onion,ginger,spiced powder,yellow wine,oyster sauce,peanut oil,chicken powder,warm water,fresh soy sauce

Recipe Recommendations

  • Rich and strong fans 150 grams
  • salt 1 grams
  • peanut oil 20 grams
  • warm water 120 grams
  • green onion 30 grams
  • ginger 7 grams
  • spiced powder 1 grams
  • pepper a little
  • yellow wine 2 grams
  • oyster sauce 3 grams
  • fresh soy sauce 3 grams
  • chicken powder 3 grams
  • sesame oil appropriate amount

Steps for Beef shortcake

  • Make step 0
    1
    Mix flour and salt.
  • Make step 1
    2
    Add appropriate amount of peanut oil, use warm water to form a slightly soft dough, and soak for 30 minutes.
  • Make step 2
    3
    Add minced ginger, pepper powder, five-spice powder, chicken powder and other marinades into the meat filling and mix well.
  • Make step 3
    4
    Add water in several times and stir, not too thin. Just add 20 grams of water.
  • Make step 4
    5
    Pull the dough into doses.
  • Make step 5
    6
    Roll it out slightly with a rolling pin, stretch it into thin slices with your hands, and apply a thin layer of peanut oil on the thin slices with oil brush.
  • Make step 6
    7
    Stretch one end of the dough sheet a little wider, put the beef stuffing on top, and put some chopped green onion.
  • Make step 7
    8
    Fold left and right.
  • Make step 8
    9
    Fold the folded end of the meat filling and roll it with your palm to form a roll.
  • Make step 9
    10
    Then roll up the dough and press it flat, and make 4 pieces in turn.
  • Make step 10
    11
    Preheat the electric baking pan for 10 minutes, coat some peanut oil on the baking pan, place the shortcake blanks into the baking pan and arrange them neatly, cover and butter for about 10 minutes, and remove the tray.
  • Make step 11
    12
    Ready to eat.

    • Beef shortcake Make Tips

    1. When stretching the dough by hand, the thinner the better. Brushing peanut oil onto the stretched dough improves the texture; if you do not have peanut oil, mixing a little sesame oil into cooking oil also tastes good. 2. The dough should preferably be on the softer side. Knead it until it becomes elastic before letting it rest, so it does not break when stretched. Adding a little salt also helps ensure the dough has some resilience. 3. The chopped green onions must be added right when wrapping; this ensures a rich flavor and prevents a mushy onion taste.

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