Pastry food is prepared in advance: 300g pork stuffing, 3g yeast, 3g aluminum-free baking powder, 3g wheat flour, 300g sugar, 5g shallot, 5g ginger foam, a small amount of water and a proper amount of cakes. Production: 25g wheat flour, 35g vegetable oil, rice wine, soy sauce, oil consumption, pepper noodles, spiced powder and salt.
The first step is to make dough, because dough must be fermented for a certain period of time. If the dough is soft, yeast is usually added, but if the taste is fluffy and tough, a small amount of baking powder should be added, which cannot be omitted.
Step 2: Add 3 grams of yeast, 3 grams of aluminum-free baking powder, 5 grams of salt and appropriate amount of water to 300 grams of wheat flour and knead it into smooth dough. I divided the dough into 65-70g pieces, divided it into seven parts, kneaded it into small dough, covered it with a fresh-keeping bag, and fermented it at room temperature for 30 minutes.
Step three, make shortbread. Anyone who has eaten beef tongue cakes or baked them with crisp fire knows that crisp cakes are inevitable in production. Some cakes are made of animal oil. Here, they are made of vegetable oil and wheat flour. When 35g vegetable oil is heated to 50% on the stove, pour it on 25g wheat flour, then stir it evenly with a spoon and let it cool.
Step 4, stir-fry 300 grams of pork stuffing, wash and drain 5 shallots, and cut them into pieces for later use. Pour rice wine, soy sauce, oil consumption, pepper noodles and a small amount of spiced powder, salt and ginger foam into the pork stuffing and stir in one direction.
In the process of mixing, the meat stuffing becomes more and more compact. At this time, you must add a little water several times to make the meat stuffing more energetic and delicious. So crisp, leek powder, minced meat are ready, and the dough is mellow.
In the fifth step, we can see the difference between adding baking powder here. The dough behind the rolling surface is full of ductility, does not shrink and is very soft. Brush with a layer of pastry, apply some meat, and then sprinkle with onions. Don't eat too much meat, leave a certain limit.
Step 6, the patties are gradually rolled out from the bottom, pulled while rolling, so that the rolled dough can be spread out, and then pinched on both sides after rolling. Then the meat pie stood up like that, and it was done well in succession. Don't roll out better patties like that with a rolling pin. When it enters the electric cake stall, just flatten it with your palm.
It is very convenient to fry patties with electric baking pan, and the upper and lower layers are heated evenly. Different majors have intelligent time settings. I use the scone/shortcake stand here. If you feel that the production time is not enough, you can reheat it, both sides are golden, and you can fry it up and down in 6 minutes.
The meat I cooked was a little weak, so the old man and I cut the peach crisp and added a little kimchi or pickles, which really couldn't stop eating.