Spicy beef mooncake
By VicentaLakin
Every year they're delivered by friends, in units, there's always egg yolk, lotion, soybean, sweet. We don't even like the taste of it. I've seen my friends make their own mooncakes, and I've come to make them
Recipe Recommendations
- Beef tenderloin meat 500G
- low-gluten flour
- rapeseed oil 500ml
- lard 480g
- white granulated sugar 20g
- cold water 50ML
- peanuts 210g
- douchi 210g
- cooked flour 210g
- chili powder 42g
- pepper powder 20g
- spiced powder 5g
- powder appropriate amount
- slightly spicy
- baking
- several hours
- senior
Steps for Spicy beef mooncake
1
First, make spicy beef pie. These are spicy beef pie materials。
2
Spicy beef pie. Here's what's made to make a hundred-month spicy beef pies。
3
Beef cutter tar。
4
The peanut rice is fried with hot dry cookers。
5
Take peanuts to the skin。
6
When peanuts are cold, mixers are used to mix them into powdered powders。
7
The soybeans are cut to pieces。
8
I'll be back。
9
After burning the oil, it cooled down a little bit and started to get fried。
10
If it gets a little darker, you can add the other ingredients。
11
Join the soybeans, fast and flat. From now on, you'll have to go faster, or the cow will be hard and hard。
12
Add the chili powder, the fragrance powder, and turn it evenly。
13
Join the peanut powder and turn it evenly。
14
Add the pepper powder, turn it evenly. The spicy veal pie has almost worked
15
It's time to turn off the fire, join the flour and mix it evenly。
16
Now, don't worry, we'll put some powder on this spicy veal, and we'll be out of it once we're ready to fire
17
WE'LL MAKE OUR SPICY BEEF PIE
18
Pack it in a safe, seal it and keep it in the fridge。
19
then we'll make the tarp. this is the material that makes the tarp. here's the white sugar is 20 g. this can be 18 months cake。
20
Put sugar down in low-banded flour, evenly mixed。
21
Add cool water and mix it with chopsticks. The cool water is adapted to the dampness of its own flour and is slowly added。
22
Add the pig oil and rub it in the dough。
23
Keep rubbing, rubbing the noodles up to the bottom, so that they can be used。
24
Then make a souffle. This is the material that makes the tarp。
25
And pour pig oil into low-weeded flour, and mix it into a swirl, and then rub it in a smoulder, a soak. This can be 18 months cake。
26
When the oil coatings and the soaks are rubbed into a smooth face, they are sealed with a membranes to prevent wind drying and relax for 30 minutes。
27
When it's loose, we split the tarp and the soak into 9 equals. The ratio of tarp and tarcrete is 3:2。
28
Pumps of water are flattened upwards and soaks are placed in the middle。
29
Take the tiger's mouth slowly。
30
Keep the tigers close。
31
After closing up, keep your mouth shut。
32
Use the palms, press round。
33
Scratch in tongue form。
34
Fold from the far to the near end into a roll, sealed with a membrane for 15 minutes。
35
Shut your mouth and flatten。
36
Scratch in tongue form。
37
Scroll from the far to the near end and be sealed with membranes for 20 minutes。
38
Half-opened from the middle of the rolled face, cut up and flatten。
39
It's a thin circle of the middle edge。
40
圆片翻一面包入香辣牛肉馅15g，Take the tiger's mouth slowly。手法同水油皮包油酥。
41
Put it in the oven。
42
The oven is preheated 180 degrees and can be baked 20-25 minutes。Spicy beef mooncake Make Tips
1. Stir-fried spicy beef fillings: The color of the beef turns slightly dark. When you start adding other ingredients, you must pay attention to the stir-frying time not to be too long. You need to stir quickly. Otherwise, if the time is too long, the beef will be very hard.
2. The cold water added to the water and oil skin must be slowly added according to the dilution degree of the flour. The water and oil skin should not be too soft or too hard.
3. Water-oil skins and crisps will be easy to use if they remain soft and soft.
4. The ratio of water-oil skin and crispy should be appropriate. If the water-oil skin is less, the crispy layer is not good, and if the crispy is less, the crispy layer is not good.
5. When rolling meringue slices, be sure to pay attention to the thickness in the middle and the thin edges.
2. The cold water added to the water and oil skin must be slowly added according to the dilution degree of the flour. The water and oil skin should not be too soft or too hard.
3. Water-oil skins and crisps will be easy to use if they remain soft and soft.
4. The ratio of water-oil skin and crispy should be appropriate. If the water-oil skin is less, the crispy layer is not good, and if the crispy is less, the crispy layer is not good.
5. When rolling meringue slices, be sure to pay attention to the thickness in the middle and the thin edges.