2.5g of cinnamon powder,1.5g of clove powder, 3g of pepper powder, 9g of refined salt,1.3g of black pepper powder,13g of bread (peeled), 4 egg whites, 6 fresh peaches, appropriate amount of soy sauce and cooking wine, and 27g of Tian Bo beef extract (E2006). You can add some special preserved fruits,
manufacturing method
1. Pickling: Cut beef into small pieces with proper amount of soy sauce and cooking wine, add water to some flour, stir well and then marinate.
2. Chop and mix: after the meat is marinated, take it out, chop it into small pieces, add salt and stir well.
3. Skin making: Put flour, some sugar and butter into a container, then add 4 egg yolks (in stages) and stir well. After the dough is mixed, wrap it in oil-proof paper and freeze it for 30 minutes.
4. Soak: Soak raisins in warm water at 70℃ for 30 minutes, then take them out and drain them.
5. Crushing: Remove the crust and knead it into even crumbs.
6. Slicing: Peel and core fresh peaches and cut them in half.
7. Filling: put olive oil in the casserole and heat it over high fire. Add beef to 70% heat and fry until golden brown. Teeth are tough but not burnt.
Add onion and stir-fry over medium heat until onion becomes soft; Then, mix in white wine, sugar, cinnamon, clove, pepper powder, refined salt and black pepper;
After boiling, cover and simmer for 25 minutes; Add the treated raisins and mix. Pour into a container and cool to room temperature.
8. Dishing: Take the dough out of the freezer, divide it into two halves, and roll it into two rectangular dough pieces, 30 cm wide, 40 cm long and 0.3 cm thick. Put one slice into a baking tray with a depth of 20-30 cm, and spread butter on the baking tray;
Pour the cold meat stuffing evenly on it, sprinkle bread crumbs on the meat pie, then put peaches evenly on the meat pie and cover it with a rectangular dough;
The top edge should be lower than the pan 1.2 cm. Pile up the dough with tools and cut off the excess.
9. Baking: First preheat the oven to 192℃. Brush an egg yolk and water on the top of the plate-shaped meat pie, and bake in the oven for 30 minutes. The outer surface is golden yellow. Take the baking tray out of the oven and heat the oven to 220℃.
10. icing: lightly beat the egg whites in the container with an egg beater until uniform foam is formed, and then add the white sugar and Tian Bo beef extract.
Continue to beat until the icing is hard and shiny, pour the icing on the pie, rub the decoration, and bake the pie in the oven for 5 minutes again. The icing will turn golden and you can eat it right away.