Fresh meat fire spoon
By RethaStanton
Ingredients: butter,mustard,white sugar,soy sauce,green onion,flour,water,oil,pepper powder
Recipe Recommendations
- salty and fresh
- baking
- ten minutes
- ordinary
Steps for Fresh meat fire spoon
1
First mix the dough with water and oil, 150g of dough, 75g of warm water, and 60g of butter (I have tried to use all salad oil, live water and oil skins are also very good), mix into a state where the film can be pulled, divide it into 11 minutes and cover the plastic wrap. Keep it awake;
2
Dice the pickled mustard. Add Zanthoxylum bungeanum powder, sugar, soy sauce, salad oil, chopped green onion, and pickled mustard to mix well to the meat paste. Marinate for more than 20 minutes and set aside.3
Oily meringue,(I have personally practiced many times to match the amount of water and oil skin on it), 100g of dough, 50 - 60g of butter, knead into dough, and divide into 11 points. Take a water-oil skin and fry it in a crispy shape like a steamed bun. Roll it into an ox tongue, roll it into a roll, cover with plastic wrap and wake for 10 to 20 minutes. Make other dough skins in the same way. Take out the awakened dough roll and press it flat, then roll it into an ox tongue, roll it into a roll, and wake it up for 10 minutes. At this time, the dough is ready
4
Take out the dough roll and wrap the stuffing according to the method of making steamed buns. Mouth down, cover with plastic wrap and place in the oven. Preheat at 180 degrees, bake for 10 minutes, turn over and continue to bake for 5 - 10 minutes, turn over and bake for another 5 minutes. Observe carefully and adjust according to your own oven. When the fragrance comes out, it will be ripe.
5
Finished product ~ I prefer grilled it slightly yellow.
6
Side close-up.Fresh meat fire spoon Make Tips
Using butter to make crispy skins, it is easy to encounter butter cooling and hardening, and it is difficult to form dough. This requires preparing a warm environment equivalent to a steaming drawer (you can put a bowl of hot water in the oven, remember to change the hot water when the water is cool), Putting the crispy skins in them at any time, as well as the water-oil skins wrapped in the crispy skins, is also conducive to waking up the noodles. I think salad oil is easier to use and has a good crispy effect.