Release date: 2017-04-2917:17.
I deleted the photos when I wrote the cookbook last year. If you want to see the pictures clearly, you can go to the kitchen app to see my recipes. The link is here:/recipe/102127518/
When I was a child, my uncle's pumpkin hand-torn biscuit was my favorite, and many people came to buy it every day. Some people buy ten or twenty at a time and have to wait in line when they are busy. Think of a group of people staring at the cake in the pot at that time, just for the crisp taste of the freshly baked cake. In today's words, you don't know the world of eating goods! This biscuit is very simple, and the dough does not need to be fermented. I made 10 cakes.
Materials?
300 grams of medium gluten flour
Water150g
600 grams of pumpkin
Minced meat150g
Onion amount
Scallion right amount
3 slices of ginger
Appropriate amount of salt (about 4g)
Appropriate amount of white pepper (about 1g)
Steps:
1. Throw the medium-gluten flour and water into the bread maker and select the kneading function (I use ACA's bread maker). After kneading, seal the bread drum with plastic wrap and let the dough stand for half an hour.
2. Handle minced meat and pumpkin while kneading dough in the bread machine. Chop minced meat first, add ginger slices, onion segments and appropriate amount of cooking wine and marinate for 15 minutes. (Take out ginger slices and onion slices after curing, so that there will be no extra things in the meat stuffing, which is suitable for people who can't stand Jiang Mo mixing in the meat, such as me. )
3. Wash the pumpkin, peel and shred it, and wring out the water in the shredded pumpkin by hand. This step is very important, and the excess water in the shredded pumpkin will affect the subsequent operation. In addition, I used an old pumpkin with a thick skin, which was not easy to operate, so I peeled it. If you use tender pumpkins, you don't need to peel them.
4. Mix the shredded pumpkin, minced meat, chopped green onion, salt and white pepper evenly, and the biscuit stuffing is ready.
5. Is the filling a beautiful golden pumpkin? Just looking at it like this makes me want to eat!
6.？ Take out the dough and put it on the chopping board. You can sprinkle some flour on the chopping board in advance to prevent the flour from sticking to your hands. Take a small piece of dough and knead it into a ball, then knead it into a round cake, and then take a proper amount of stuffing to wrap it in.
7. Wrap the stuffing and close it. Be careful not to be too thick at the convergent part, otherwise the rolling will be uneven.
8. Put your mouth on the chopping board. Then sprinkle flour on the area where the cake is to be rolled on the chopping board to prevent sticking.
9. flatten.
10. Roll it out with a rolling pin. I rolled it thin this time. Children's shoes that like thick cakes can be rolled thicker.
1 1. Put the pan, heat the pan, pour the oil, and fry it all the time over low heat. If the fire is too big, the outer skin will be burnt, but the stuffing inside will not be cooked.
12. Turn over.