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The practice of homemade meat muffins

The practice of meat muffins: oil crust: pour in the medium powder, corn oil, water, sugar, stir and pull the film; crisp: low powder inside the corn oil, mix evenly; divide the dough into small portions, package into the crisp, roll into an oval roll, cover and stand for 15 minutes; then roll long, roll up and stand for 15 minutes, wrap the meat loose, flatten, put in the baking pan; preheat the middle layer for 25 minutes.

Medium gluten flour (high gluten is also fine) 50 grams of white sugar (granulated sugar) 20 grams of butter (other oils) 20 grams of water 15 grams of pastry 10 low-gluten flour 50 grams of lard 25 grams of meat pine 70 grams of butter 30 grams of invincible homemade meat muffins (all kinds of oil are wide) the meat pine weighs about 70 grams and adds 30 grams of butter, put aside to soften the butter at room temperature.

Step 1 prepare the ingredients. It takes about 320 grams of flour to make meat muffins, 120 grams of lard and 40 grams of sugar. About 100 milliliters of water, minced meat needs about 140 grams. However, the ratio of water to noodles is not completely fixed, according to their own draught of flour. Step 2: noodles.

Mung bean meat muffin, how to make mung bean meat muffin is delicious, mung bean

1. First make mashed mung beans: soak the mung beans overnight, then you can rub off the clothes with your hands (it will be delicious to undress, you don't have to go) 100g mung beans can be boiled in a pressure cooker for 15 minutes, adding a tablespoon of raw peanut oil (raw peanut oil and corn oil) can also help remove clothes.

2. steps: water oil crust: butter is heated and melted, add water, high gluten flour and sugar to knead into water oil skin dough, let stand for 20 minutes; oil gluten dough: vegetable oil and low gluten flour, knead into crispy dough, rest for 15 minutes; mung bean stuffing: mung beans soak in water for two days, change water every day. Put the mung beans in a pressure cooker and bring them to a boil and turn to a low heat. Once cooked, don't boil and bloom.

3. Ingredients: 200 grams of flour, 100 grams of minced meat, 100 milliliters of water, right amount of oil. Add the right amount of flour to the container, then add the right amount of water and a small amount of oil. Reconcile the noodles and set aside for 10 minutes. The ratio of flour to water is about 2:1. Take a small piece of dough from the large dough and roll it into a thin crust on both sides of the middle. Put minced meat into the dough, gather the skin around it like a steamed stuffed bun and wrap it up.

4, meat muffin steps: make stuffing, 200g mung bean paste, 60g meat pine 40g ghee, mix evenly, divide 30g to make oil crust, 100g flour, 40g water, 40g ghee, 40g fine sugar, mix until the dough is smooth, take out, relax for 5 minutes, divide 10g and set aside. To make the pastry, mix the flour 100g and ghee 50g, stir until the hardness is the same as the oil crust, take out and divide into 5g each, set aside.

The method of making meat muffins

The practice of meat muffins: oil crust: pour in the medium powder, corn oil, water, sugar, stir and pull the film; crisp: low powder inside the corn oil, mix evenly; divide the dough into small portions, package into the crisp, roll into an oval roll, cover and stand for 15 minutes; then roll long, roll up and stand for 15 minutes, wrap the meat loose, flatten, put in the baking pan; preheat the middle layer for 25 minutes.

Take a dough agent, roll into a round piece, wrap in an appropriate amount of chestnut stuffing and minced meat, close and squeeze. Flatten the wrapped cake blanks slightly, brush the surface with egg yolk liquid, and sprinkle some white sesame seeds as garnish. Bake preheated oven to 180 °C. Put the prepared cake blanks on the baking pan and keep the space between them. Put it in the middle of the oven and bake for about 20-25 minutes, or until the crust is golden brown.

Mix the oil and crisp materials into a smooth dough and refrigerate for 30 minutes in a fresh bag. Take it out and divide it into 10 parts. Oil-covered pastry (like dumplings), fold up and roll out into a cow tongue shape. Roll up the lid from top to bottom and relax the cling film for 15 minutes. Then flatten and roll out the growing strip, roll up the cover and relax the cling film for 15 minutes from top to bottom.

Invincible homemade meat muffins (all kinds of oil are wide) meat pine is about 70 grams plus 30 grams of butter, put aside and soften the butter at room temperature. Please click to enter the picture description to make water and oil first, mix 50 grams of ordinary flour with 20 grams of sugar, and then add butter. First squeeze the butter with your hands, pinch and squeeze, and melt the butter into the flour. Please click to enter the picture description to become this sub-sub, and then make it into the sub-sub of the crater.