Cooking method of Weifang fire;
1 manufacturing raw materials
400g of flour, 270g of water and 2g of yeast. Pork stuffing (3 fat and 7 thin) 300g, celery 1.
2 tablespoons soy sauce, 1 teaspoon salt, black pepper, scallion oil, a little Jiang Mo, pepper, a little water and 1 teaspoon sesame oil.
2 production methods
1. Dissolve yeast in water, add flour and knead until it is very uniform to form a very soft dough. Cover it with plastic wrap and let it grow in a warm place until it grows twice as big. Use warm water in cold weather and cold water in summer. Based on the principle that dough is very soft, water can be appropriately increased or decreased due to the water absorption of flour. Cooked dough can be inserted by hand without retracting.
2, about 7-8 copies, can also be cut with a knife. Take a small round ball and roll it into a thick dough with thin sides and thick middle.
3. Wrap the stuffing, collect it and flatten it.
4. After a pot is cooked, it can be cooked for 10 minutes according to the degree of dough. Rub some oil in the electric baking pan, add the meat pie and grease it. Cover the lid until both sides are golden, and turn it over several times in the middle.
Three preventive measures
The stuffing of meat fire should be chopped with good pork belly, stirred and pickled with strong pepper water to taste; Then add onion and appropriate amount of ginger, refined salt, sesame oil, dried rice, fungus and egg cake and mix them into meat stuffing. Flour needs to be mixed with warm water to make a soft dough. Stretch a piece of dough, flatten it, spread the pastry on it, roll it up, chisel it into baking powder, flatten it by hand, wrap it with meat stuffing, make a round patchy baking blank, and then put it on dice one by one for "baking" treatment.
Roasting meat goes through five processes: frying, searing, roasting, baking and steaming. One must create a blank, and one must launch it. After the blank is made, it is fried in a frying pan to shape both sides. Then transfer it to the furnace and place more than a dozen fires along the furnace. According to the size and maturity of the fire, pull it out with an iron fork, change the angle by hand, and then send it back to the furnace for baking, baking and burning. The whole process takes about ten minutes to complete, which is short and unfamiliar; After a long time, it is easy to dry.