Sioux onions
By VicentaLakin
Even though the Mid-Autumn Festival is over, this delicious moon cake is still to be given to you. I think a moon cake for Mid-Autumn is exactly the same as a dumpling for the Chinese Spring Festival. It's not important to eat or not, but it's the atmosphere, the warmth and the warmth it gives us. When we see them, we feel a strong festivities. Perhaps you haven't eaten the moon cake, so let's have a succulent rice succulent succulent succulent succulent。
Recipe Recommendations
- ordinary flour 100 grams
- lard 30 grams
- warm water 50 grams
- salt 2 grams
- pork 430 grams
- green onions 1 piece
- cooking wine a little
- whole egg liquid appropriate amount
- white sesame appropriate amount
Steps for Sioux onions
1
All raw materials are mixed。
2
Synthetic noodles, polishing, half an hour of membrane。
3
The souffle mix。
4
Scratch the noodles and put the film in place for half an hour。
5
Fresh pork and onions are amputated into mud, with an appropriate amount of salt and a small amount of wine。
6
The meat is divided into 45 grams of one agent, rounded。
7
On average, the silhouettes are divided into 10 equals。
8
Take a tarp and put it in a soak, wrap it up and shut it down。
9
Hold tight at the mouth, lean down, grow tongue。
10
Roll from one end。
11
This is how all 10 copies are treated and the film is kept in place for 10 minutes。
12
Take a reset。
13
Roll it up again. All 10 were long and then rolled up, covering the film for 10 minutes。
14
Take a stilled noodle, fold it from the middle, get it together, squeeze it, roll it round。
15
Reopen it in a circle. Take a big onion and put it in。
16
Staple, squeeze, push down and flatten with your finger。
17
So make all the fresh meat mooncakes, put them into the grill, and brush the surface with egg fluid。
18
Spray white sesame on top. The oven is preheated, 165 degrees, mid-level, up and down, and can be baked for about 30 minutes to the surface in gold。Sioux onions Make Tips
1. The meat filling in mooncakes should not be too fat or too thin. Just 3 fat and 7 thin or 4 fat and 6 thin will be fine.
2. Try to add as little soup-based seasoning as possible in the mooncake filling, otherwise water will easily flow out during baking.
3. Baked mooncakes can be eaten hot and taste better.
4. Don't cook too much at once. Eat it now. If you can't eat it, let it cool completely, seal it in the refrigerator and refrigerate it, and eat it as soon as possible.
5. If the mooncake absorbs water and is not crispy, you can return it to the oven and bake it at low temperature for a while to restore the crispy taste.
2. Try to add as little soup-based seasoning as possible in the mooncake filling, otherwise water will easily flow out during baking.
3. Baked mooncakes can be eaten hot and taste better.
4. Don't cook too much at once. Eat it now. If you can't eat it, let it cool completely, seal it in the refrigerator and refrigerate it, and eat it as soon as possible.
5. If the mooncake absorbs water and is not crispy, you can return it to the oven and bake it at low temperature for a while to restore the crispy taste.