Fresh meat pot helmets and brown sugar pot helmets are the same name, the same is the love of many people. I once stood on the side of the pot and the cooker, and I didn't look bored for an hour. The master estimated that I wanted to drive me away, haha. But I am still embarrassed to ask, and if I don’t get the answer, I will still eat a master’s stick. So I studied it twice and made this not too authentic, but delicious, crisp, and numb. The right to ask for a stone, for everyone to put a bottom. I hope that everyone can make a beautiful finished product upload, I will be included in my personal WeChat platform: lazybonesbaking lazy kitchen (no longer one by one). If you need to see more detailed illustrations and texts, please feel free to search the WeChat platform, all kinds of homemade Chinese and Western small points to entertain yourself and don't forget the fun, welcome to pay attention ^_^
Mix the sugar, salt and medium powder into the bread machine, add 5 grams of corn oil to the dough, add warm water and knead the dough for 20 minutes to form a dough. The dough is full of water, soft and bright, and the total weight is about 580 grams, which is divided into seven parts. Cover the plastic wrap for at least half an hour
Prepare the meat in the process of relaxation, add appropriate amount of sesame, salt, pepper noodles, onion ginger, cooking wine, sesame oil, soy sauce and other ingredients, mix evenly, the texture of the stuffing is relatively soft and taste better. I am part of the meat stuffed for dumplings, not weighed, so no weight reference
The cornplate oil outside the formula of the chopping board brush (there is a certain amount of oil in the process of the twirl process started at this step), and the dough is gently pulled by the hands to feel the sufficient extension force, and the meat is spread into a beef tongue, and then the sesame and pepper noodles are sprinkled. Chopped green onion, don't be afraid to fry it just right
Roll up from the narrow end, tighten the mouth, and relax the film for 10 minutes.
Once again, it will be opened into a beef tongue, coated with a small amount of corn oil, sprinkled with a proper amount of salt, rolled up, and the film is relaxed for 10 minutes.
The last time you open it, don't be too wide. After smearing the oil, roll up and tighten the tail. Press the dough up and press it into the facet.
After all the dough is pressed into the dough, the dough stick is smeared and the dough is opened into a 15cm-diameter cake. The non-stick pan is placed in an appropriate amount of oil to preheat and then evenly simmered to two sides.
The fried panguards are placed on the flat plate of the kitchen paper and drained slightly, then placed in a preheated 100 degree oven and slowly baked for about 15 minutes.
The freshly baked pot helmet is golden and exudes a fresh and attractive aroma.
When the baking tray is pulled out, the oil and gas are also dried and dried. The surface is slightly hot, cut into small pieces and eaten immediately.
The middle of the meat is nowhere to be found, only the layered layer reveals salty and savory
Just do the best taste, the chewing skin under the hot mouth temperature is more precious and precious. However, due to the limitations of pots and oil temperature, the home version always has a gap with the grilled pans on the street. There are two shortcomings, one is that the color is not uniform enough; the other is that the internal level is not as good as the small shop, and the two experienced people are advised.
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1. In theory, boiling water and noodles will cause protein coagulation and starch gelatinization. The finished product has insufficient texture and the dough tends to be sweet and sturdy. Pure water and noodles are the opposite, the face is united, the taste is strong, suitable for different production categories. Warm water and noodles take the middle way, the gluten is limited, but the water absorption of starch increases, the dough is soft and the taste is moderate; 2. The stuffing with meat is strongly recommended to use semi-fat and lean meat, which will increase oil and gas, and the taste will not be hard. Chew; 3. Frying oil slightly more, shallower than the bottom layer is better, while the fire is even, do not use the fire, small and medium fire is appropriate; 4. The meat can be slightly more meat, in three times During the roll process, the meat is wiped once and it will be more enjoyable; 5. The final low-fire baking process of the oven is not recommended for removal, which will improve the dryness of the taste and reduce the surface oil and gas, making the home version closer to the market. Version; 6. The amount of liquid in the dough is not recommended to be added once, leaving about 10 grams to adjust according to the water absorption of the flour;