door-bone patties
By DameonMurray
Door nail meat pie is an authentic old Beijing snack
Recipe Recommendations
- ordinary flour 500 grams
- yeast powder 10 grams
- water 250ml
- pork belly 250 grams
- beans 500 grams
- soy sauce 15 grams
- bean paste 20 grams
- salt 5 grams
- onion 20 grams
- Jiang 10 grams
- peanut oil 30 grams
- spiced powder 5 grams
- salty and fresh
- other
- several hours
- ordinary
Steps for door-bone patties
1
Add yeast powder to flour and make dough.
2
Cover and place in a warm place to wake up.
3
Wake up into a hair ball.
4
Chop pork belly into stuffing.
5
Add soy sauce, bean paste, salt, chopped green onion and ginger, peanut oil, and five-spice powder and stir hard.
6
Wash the beans, blanch them in water, and chop them.
7
Knead the finished dough evenly and add a dose.
8
Roll it into dough.
9
Wrap the stuffing and make it into steamed buns.
10
Turn the folded side down and press flat
11
Rub it with your hands into a doornail shape.
12
Brush a layer of oil in the electric baking pan.
13
Fold the patty side down, brush it with a layer of oil, cover and brown for one minute.
14
Open the cover, pour a layer of water into the electric cake pan, cover and continue to bake. This is called stewing stuffing.
15
After the water in the electric baking pan has evaporated, turn the cakes over and continue to bake until both sides are golden yellow, and you are ready.