/kloc-Bake at 0/55 degree and fire for 25 minutes.
1. Materials are fully prepared; Stir-fried pineapple stuffing in advance, put it in refrigerator, the stuffing becomes more difficult to separate, and it is better to knead the ball; Almond powder can increase crispness; The eggs I used were relatively small. I knocked three yolks, but actually only 2.5 eggs were used, weighing about 43 grams.
2. Soften the butter and beat it evenly with electric egg beater at low speed;
3. Pour in powdered sugar;
4. First mix the powdered sugar and butter with an egg beater to prevent splashing during beating, and then beat with electric egg beater until slightly fluffy;
5. Add the egg yolk in several times and continue to use electric egg beater at low speed until it is completely mixed;
6. Mix the low-gluten flour, almond powder, whole milk powder and salt, and then sieve into the egg yolk paste;
7. Stir evenly with a scraper until there is no dry powder. Do not stir excessively to prevent serious shrinkage after baking;
8. Knead the batter into dough, relax it for 10 minute before use, and cover it with plastic wrap to prevent water from evaporating;
9. Next, put on disposable gloves for baking, which is clean and hygienic and does not stick to hands; Weighing and dividing; 30 grams of leather and 20 grams of stuffing. If your skills are good enough, you can use the ratio of 1: 1 or 2:3. Knead the skin and stuffing into balls respectively. /kloc-after the 0/0 ball, there are 40 grams of noodles left, and I will divide them into 20 grams. The stuffing is also kneaded into two pieces, each piece is 20g.
10. Take a dough, pat it flat, and then put the pineapple balls;
1 1. Use the method of wrapping jiaozi, flanging and pushing the dough upward until all the fillings are wrapped inside and there is no extra air;
12. All skins and stuffing are treated;
13. Put a green body into the mold, press it into the mold by hand, and then press it vertically and lightly with the push mold; Very flat and beautiful, 4 mm lower than the mold, and will rise again after baking;
14. Send it to the middle layer of the preheated oven, and fire at 155 for 25 minutes; Bake for 20 minutes first, then turn the mold over after 5 minutes, and then send it to the oven to bake for the remaining 5 minutes, so that the top and bottom are slightly yellow and more attractive;
15. Let it cool naturally after being taken out of the furnace, and take it off with a gentle lift.
-Dried beef-820g beef buttock, 2 star anise, pepper 1 pinch, 2 gardenias, dried grapefruit 1 slice, 5 fragrant leaves, 5 ginger 1 slice, 5 garlic, 2 tsaoko, 8 dried red peppers, and Alpinia officinarum 1 slice.
1. Beef is ready. The beef I use is thick, tender, with few tendons and clear lines.
2. Remove the fascia outside the beef and cut it into 2 fingers thick, the length is the same as the original length of the meat;
3. Marinate the beef before cooking. These gravy can be adjusted according to your preference.
4. Put the beef strips and cold water into the pot, boil over high fire, and skim off the floating foam;
5. Pour all the marinade into the pot, press it into the soup with a spoon, turn to high heat, boil the soup, cover it, turn to low heat, sprinkle some salt after the meat strips are reduced, because some of them will dissolve in water, so the amount can be more;
6. Turn off the fire when you can easily stab the meat with chopsticks. Don't take it out yet, cover it and stew it for 3-6 hours, the meat strips will taste better;
7. spread the beef strips on the net of the dried fruit machine, and I dried it. After 6 hours of use, the taste is dry at 80 degrees, especially the outer layer or small pieces are a little brittle, and the thick strips are elastic and tough; If you want to eat something chewy and elastic outside, you can shorten the time to about 4 hours and 80 degrees. If it is the first time to do it, you can check it several times to achieve your favorite taste.
8. The beef jerky made is beautiful and dry, with no messy additives, high energy and good nutrition, and it is a very good snack.
-Snack cat ears-Ingredients: 240 grams of gluten, 20 grams of fine sugar, 20 grams of brown sugar, 2 eggs, and appropriate amount of cold water.
1. Materials are ready: 2 portions of medium gluten flour, 0 portion of white sugar dough, and 0 portion of brown sugar dough; Put an egg in each of the two doughs and add it to cold water according to the dough state;
2. First, put 120g flour, 20g fine sugar and 1 egg into a bowl, stir them with chopsticks into a flocculent state, then add a proper amount of cold water until there is no dry powder, knead them into dough by hand, and cover them with15min;
3. Put 120g flour, 20g brown sugar and 1 egg into a bowl, stir them into a flocculent shape with chopsticks, add a proper amount of cold water until there is no dry powder, knead them into dough by hand, and cover them with15min;
4. Put the white dough on the kneading mat, sprinkle a little flour to prevent it from sticking, and roll it into a coin-thick rectangular dough sheet;
5. Roll the brown sugar dough into a coin-thick rectangular dough sheet, and brush a layer of clear water on the surface of the dough sheet;
6. Put the white dough on the brown sugar dough, squeeze out the bubbles in the middle of the dough sheet, or pierce it with a toothpick, so that the dough sheets can be well bonded together;
7. Roll it from one side to the other, gently rub it a few times to make the dough roll fit more closely, wrap it with plastic wrap, put it in the refrigerator for 2 hours 1-2 hours, and cut the dough roll into thin slices with a sharp knife, with a thickness of about 2-3 mm; This is the green body of "cat ears";
8. Cut two or three pieces and put the dough on the kneading mat. If there is no kneading pad, it can be spread on plastic wrap or plastic bag to prevent the cut dough pieces from sticking together again;
9. Pour half a pot of oil into the oil pan, insert a wooden chopstick or bamboo chopstick into the oil pan, and when there are small bubbles on the edge of the chopsticks, put the "cat's ear" green body into the oil, fry it until it floats on the oil surface and looks light brown, and then fish it out with a metallic sound; The cool "cat ears" are fragrant and crisp, not greasy, sweet and palatable, beautiful in appearance and without additives.