Ingredients

High quality cooking oil

Beef, pig's trotters, pork knuckles, fresh squid,

Chicken thighs, chicken breasts,

Onions, green peppers, green onions, and so on.

Practice

Crispy fire roast is one of the classic snacks that combines Chinese pie-making and Western baking after Mado Pie, with a market price of about 6 yuan per pie, and six mainstream meat fillings, including original marinated pork, peppery beef, spicy squid, reminiscent of chicken thighs, oddly flavored hooves, and sesame-scented chicken.

Currently the main promotional organizations in the market, the franchise has Qiaodongjia crispy fire roast, training Han Xiangyuan crispy fire roast, the taste of most of the skin crispy filling, the difference is not much, the franchise and trainees are widely distributed in the country.

The production of the crust is mainly made of fine flour, after the oven baking, out of the cake appearance of golden good-looking, bite a mouthful of crispy soft, fine view of the visible layers of clear, fine taste can be smelled in the mouth of the meat, more importantly, nutrition is very reasonable, a small roast, rich in carbohydrates, protein and fat, and other essential components of the human body.

The production of crispy barbecue, mainly these processes: ingredients, and flour, flour, rolling, cutting with, filling, baking, seems a simple cake, do it is very careful. A cake to do good or bad, not only requires the filling mix appropriate, but also the filling of the production should be appropriate techniques.

Materials:

Fine flour

High-quality cooking oil

Beef, pig's trotters, pork knuckles, fresh squid, chicken thighs, chicken breasts, onions, green peppers, green onions, and so on.

Method of making:

1. Mix the flour. Pour the flour, warm water, and flour mixture into the mixing bowl according to the ratio, press the power on and mix until the dough is smooth and elastic.

2. The time required for the dough to rise varies from season to season, from about half an hour in summer to about an hour in winter.

3. Rolling. Roll out the dough into a square sheet, brush it with oil, roll it up, divide it into equal-sized dosage, roll each dosage one by one into a round sheet, thick in the center and thinner on both sides, wrap it in the filling, and arrange it neatly inside the baking dish.

4. Bake. Preheat the oven to the right temperature, place the baking sheet in the oven, and bake until the skin is browned, then remove from the oven.