Can corn oil and butter be used instead of lard when making Jinsha meat waffles? Which one tastes better? Lard can also be replaced with cooking oil and butter, but if butter is used, it must be softened at room temperature before use. However, these three oils have different crispiness after being cooked. Vegetable oil is very crispy, followed by cooking oil and butter. The temperature and time of the oven are only for reference. After all, each oven is different, so everyone’s first choice is When baking for the first time, it is best to go to the side of the oven and observe more to prevent scorching. Generally, after the purple cloud meat floss bread is left overnight, it will become less crispy. At this time, you only need to bake it again, using about 160 degrees. Turn on the fire and bake again for 3 to 5 minutes, then it will return to the crispy taste

In fact, the preparation of Ziyun pork waffles is the same as the egg yolk cakes, but the filling method is different. I I have also seen many recipes for Ziyun pork floss stuffing on the Internet. Many of them are made with pork floss and duck egg yolk. After personally trying it, I feel that the stuffing made like this is slightly dry and tastes more choking. Later, after my own improvement, I replaced the duck egg yolk with mung bean paste filling. Unexpectedly, the taste was upgraded. It tasted moist and salty, with a slight rustling taste. It was simply delicious. It just so happens that the Mid-Autumn Festival is coming. A Chinese pastry like this is very suitable to give to your elders after you learn it.

First prepare the fillings. Pour 72 grams of pork floss and 120 grams of mung bean paste filling into the basin, put on gloves once, and grasp them thoroughly. The proportions of pork floss and red bean paste here can be adjusted independently, as long as the total weight is 192 grams. In addition, for pork floss, you need to buy shredded pork floss, do not use pork floss powder, because the meat floss powder will taste very bad. Knead the stuffing evenly, Divide the dough evenly into 12 equal parts, roll each one into a round shape and cover it tightly with a fresh-keeping bag. After the filling is ready, start kneading the dough. First, knead the dough. Add 130 grams of all-purpose flour, 10 grams of white sugar, 28 grams of lard and 65 grams of lard. Pour water into a basin, use chopsticks to mix into dough, then knead it into a smooth batter. After kneading, wrap it in a plastic bag and let it rest for 20 minutes