Meat stuffing should be pure meat. I added a handful of coriander, and the green color in the meat can be seen in the wrapped cake. The pie is delicious and juicy, with five layers of skin and three layers of stuffing. Soft skin and tender meat. The finished product is golden and delicious. Meat can also be replaced by pork, chicken and beef. But it takes a long time to bake, and mutton is easy to cook.

material

Ingredients: the right amount of mutton stuffing

Accessories: high-gluten flour 250g, salt 3g, olive oil 10g, warm water 140g.

working methods

1. Knead all the materials in the auxiliary materials into soft dough and fully proofe the dough.

2. Add seasoning to mutton according to your own preferences and adjust it to your favorite taste.

3. Divide the proofed dough into small doses of about 50g. Please refer to the picture of 1-5 for the filling steps.

4. The wrapped cake is 0/4 of the size of 65438+ flat pot, and one pot can bake just four.

Brush some oil in the pot and put the cake in it. The fire must be small. Turn it over when the front color changes slightly, turn it over when it is swollen, and turn it over until the cake is golden.

skill

1, the dough should be soft, and the dough must be thoroughly proofed.

2. Don't rub your awake face, just peel it off.

3. The rolled dough is very thin, elastic, with large stuffing and thin skin, so the baked cake is delicious.