Xianghe cake is delicious, because it has less noodles and more meat. Everything from the dough to the filling is extremely particular. Face, it is not too cold, not hot, not soft, not hard, it is smooth and soft, it is easy to pick up, and the skin is as thin as paper and elastic. The meat stuffing, or beef or pork, is mixed with a variety of stuffings such as onion, ginger and garlic, and then stirred with sesame oil. Therefore, Xianghe patties are three layers of complete and dense – two layers of thin skins sandwiched with a layer of whole pie-like meat. After the pot is baked, it becomes a fragrant river meat cake with a color of yellowish, crispy and tender, oily but not greasy, and delicious.
150 grams of warm water around 40 degrees, a little salad oil added to the water, this is the key to the dough and good.
250 grams of flour, add 150 grams of warm water around 40 degrees, and into a smooth dough, wake up for 20 minutes.
Beef stuffing added to the pepper water (the role of pepper water is not dry, more soup), soy sauce, salt, thirteen, onion ginger, chicken, sesame oil, onions must be put more
The dough is divided into two portions, and one portion is made into a rectangular dough, and one end is narrow and narrow.
The meat is evenly spread on the pastry, leaving a quarter of the narrow one without filling the meat.
Folded and rolled into three layers.
After the completion of the 3 layers, the figure is shown.
Use a wide bread to fill the stuffing to prevent the stuffing.
Put it in a frying pan and simmer on both sides until golden. Be sure to use a small fire, because there are more meat, there are three layers, you must be cooked.
Huang Cancan's Xianghe Meat Pie is out of the pot! Look - the soup outflow, it's not bad!