Hair products are foods that aggravate diseases or produce new pathological products, and there are the following types:
1. Spicy taste: ginger, onion, garlic, pepper, pepper, pepper, etc.
2 shrimp, fish, crabs, seafood, spring buds, mutton and other aquatic products;
3. Help hot and humid foods, such as glutinous rice, caramel, meat and other sweet and greasy products.
Let's see how to make meat muffins:
Steps to make meat muffins
Oil skin: 150g medium gluten flour, 40g corn oil, 20g sugar and 50g warm water.
Crispy: 100g low-gluten flour, 40g corn oil.
80g of meat floss and 50g of salad dressing.
Specific practices
1. Mix all the materials in the oil skin and the dough separately and knead them into smooth dough. Cover with plastic wrap and wake for 15 minutes. Wake dough doesn't break easily.
2. Prepare fluffy stuffing when you wake up. I used seaweed floss, and 50 grams of salad dressing was added to the floss and mixed well.
3. Divide the oil skin and oil skin into ten equal parts. The oil skin is about 26 grams each, and the pastry is about 14 grams each.
4. Pack a cake with oil and wrap it around. Make all the cakes in turn.
5. Take a dough, roll it into a beef tongue, roll it up from top to bottom, roll it up again with your mouth closed, and roll it up from one end.
6. Turn the mouth up again, press it in the middle, and move the dough on both sides closer to the middle.
7. Roll it into a circle and wrap it with fluffy stuffing. Put your mouth away and flatten it.
8. The upper and lower plates of the electric baking pan are preheated at the same time. It's time to put meat muffins, and the electric baking pan does not need to be oiled.
9, OEM to avoid gold, turn it over to continue OEM. It takes about five or six minutes to bake both sides.
A delicious meat muffin with less oil is ready. Is it particularly simple? Let's summarize the small details.
skill
1, knead the oil skin and pastry, and then wake up for a while, so that the dough tissue can be fully extended and the dough will be tough and not broken.
2. Cover the dough with fresh-keeping bags or plastic wrap at any time during the production process to prevent water loss and easy cracking.
3. Pork floss stuffing can also be replaced by bean paste stuffing and mung bean stuffing. According to your own preferences, the practice is the same.
4. If it is fried in a pot, fry it with the smallest fire, and the time is slightly extended for a few minutes.