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Formula of Palace Crispy Beef Cake
Crispy beef patties

1. 1.40 degree warm water1.50g, adding a little salad oil to the water is the key to dough blending.

2. Add150g of warm water with 40 degrees to 250g of flour, knead it into smooth dough, and wake it for 20min.

3. Add pepper water to the beef stuffing (the role of pepper water is that the meat stuffing is not dry and the soup is rich), soy sauce, salt, thirteen spices, minced onion and ginger, chicken essence, sesame oil and onions must be put more (because there is a poor onion at home, I put a little onion to make up for it, alas! ), stir well.

4. Divide the dough into two parts, take one part and roll it into a rectangular dough with one end wide and one end narrow.

5. Spread the beef stuffing evenly on the bread, leaving a quarter of the narrow end without meat stuffing.

6. Fold and roll into three layers.

7. Complete 3-layer rolling

8. Cover the stuffing with extra bread at the wide end to prevent the stuffing from coming out.

9. Put in the oil pan and fry on both sides until golden brown. Be sure to use a small fire, because there is a lot of meat and there are three layers, so be sure to cook it well.