Materials
Water-oil crust: 150g flour, 60g butter, 10g peanut oil, 25g granulated sugar, 40g water
Shortcrust dough: 100g flour, 50g butter, 10g peanut oil
Inner filling: 180g beef, 1 tablespoon honey, 1 tablespoon soy sauce, 6g salt, 1 small piece of ginger, 1 root green onion 1 small piece, 1 green onion
Decoration: black sesame seeds
Practice
1. Wash the beef, ginger pieces, and scallions separately;
2. Cut the beef into small pieces, the ginger into small pieces, and the scallions into segments;
3. Add the beef, ginger, and scallions to the cooking machine to twist into a stuffing, and add the spices;
4. Stir in one direction with chopsticks Mix with chopsticks in one direction until it becomes sticky;
5. Mix all the ingredients of the dough and shortcrust dough separately to form a dough;
6. Divide the dough into 10 equal portions, and let it rest for about 15 minutes;
7. Take a piece of dough, flatten it in the palm of your hand, and then place the shortcrust dough on top of it;
8. Wrap the shortcrust dough around it and place it on the board, flatten it with the palm of your hand and use a rolling pin to roll it into a long oval shape;
9. Roll up the rolled out piece of dough from the top to the bottom;
10. Roll the rolled out dough into a long oval shape with a rolling pin and roll it up again;
11. Press it flat and then roll it out into a round shape with a rolling pin and put the beef filling into the dough and wrap it up. Put the beef filling into the dough and wrap it up, pay attention to the tightening;
12. Put the wrapped dough on the baking sheet with the tightening side down. Brush the top of the dough with egg wash and sprinkle with black sesame seeds, then bake in a preheated oven at 200 degrees Celsius in the middle layer for 20-25 minutes.
Tips
1. You can replace the beef filling with pork filling, or make it sweet with bean paste or date paste filling in the same way;
2. Be careful not to stain the filling at the closing area, otherwise the closing will not be pinched tightly, and it will be easy to leak out the filling when baking.
Practice two,
Materials
Pasta materials: flour, yeast, water (the ratio I did not measure, just add it on the fly, I believe that the dough a lot of people better than me)
Meat stuffing materials: beef stuffing, pork stuffing, ginger, cornstarch, salt, soy sauce, eggs, chicken powder, wine, sesame oil, vegetable oil, water
Practice
This is the first time that you will need to make a baozhi. >1, according to do buns steamed buns like the first to flour, I was using yeast flour, the future would like to learn to use the old flour to hair.
2, the minced beef, minced pork, minced ginger, cornstarch, eggs, cooking wine, salt, soy sauce, sesame oil, vegetable oil, chicken powder, the right amount of water in a large bowl, with chopsticks along the mix.
3, stir the meat and then add grated carrots, chopped scallions and mix well, the amount can be put according to their own preferences
4, and finally I also added a little chili powder, which according to their own tastes to decide to add or not to add ha, stuffing on the mixing well.
5, now start to wrap it, first cut a piece of dough down, rolled into long strips, and then divided into small doses, according to their favorite size to do, not too small, ha, not good to wrap the filling. Take a dosage with the hand pat flat into the center of a slightly thicker edge of the thin round sheet.
6. Spoon a good amount of the beef filling onto the dough sheet and wrap it up like a bun.
7, pinch and seal the mouth, and then gently flatten, do not reveal the filling, or a frying will leak out the juice.
8, the pan put a little oil, medium-low heat, the meatloaf one by one on, between the distance to leave, or a hair up.
9, hear the oil squeak, pour the right amount of boiling water, up to one-third of the cake.
10, cover the lid, simmering lid, 6 minutes or so, a moment can see the cake hair up.
11, uncovered after turning one side, see how much water, not enough can be added in moderation, the bottom of the pan shallow a little bit is it, do not add as much as the previous, and then cover the lid and then simmer for 5 minutes or so, the water vapor to dry the cake is almost cooked, depending on the surface of the cake golden situation, and then keep turning over the surface of the branding on a branding it is good!
12, start the pan on the plate, fragrant beef cake is ready, well, on the table.