condiments
Pork stuffing
250 grams
mustard tuber
Proper amount
condiments
ginger juice
Proper amount
chopped green onions
Proper amount
sesame oil
Proper amount
Light soy sauce
Proper amount
yellow rice wine
Proper amount
black pepper
Proper amount
chicken essence
Proper amount
dark soy sauce
Proper amount
sugar
Proper amount
sesame
Proper amount
step
1. Crispy part: All crispy materials are mixed and stirred into a ball and divided into small balls of about 12G. When the temperature is high in summer, cakes are easy to melt, so you can put them in the refrigerator for a little refrigeration! Easier to operate the water-oil skin part: all the water-oil skin materials are put into the bread bucket, and the dough is kneaded for 15 minutes, and the cover is opened to avoid the dough being too soft due to the high operating temperature of the machine! The kneaded dough will have a little film! Without a toaster, the oil-water leather is directly mixed and kneaded into a smooth dough!
2. Meat stuffing: Add various seasonings to the meat stuffing and mix well. In the picture, diced mustard tuber (don't put too much, it will spoil the taste of Wujiang, and it will be very salty …) and sesame seeds. Add the minced meat and stir well. Finally add sesame oil! The dosage of soy sauce, mustard tuber, sugar, soy sauce and mustard tuber is appropriate. You can dig a spoonful of mixed meat and fry it in the pot. Salty and sweet, and the sauce is rich! A little more salty than normal, just add cakes)
3. Mix the minced meat, 20G each, swing both hands back and forth, and rub the minced meat into a ball shape! I can't take this step alone! Put it in the plastic wrap partition (just nest the plastic wrap for a while, just to keep the meat balls from getting together) and quickly freeze it! You can put a flat layer of wonton! The ball is weak, don't overlap and squeeze! In about half an hour, the little meat ball will become strong! It is recommended to prepare the stuffing first, and the meat stuffing will be almost frozen when the pastry is ready. )
4. Divide the dough into 18G, make it into a ball, ***2 1, arrange it on a clean operating table, sprinkle a little flour, leave a little space, cover it with plastic wrap and wake it up for 30 minutes! The water in your recipe is too soft to live with my flour. You need to sprinkle a lot of hand powder when you operate it! 10G moisture is reduced, just right. I won't do it without sticking my hands! There is almost no need to drop powder by hand when operating! )
5. A water-oil skin is squashed into a small disc, and a pastry is wrapped like a jiaozi! The cakes we processed are not sticky or soft, which is very good!
6. Roll it into a cow tongue, gently, the water-oil skin is very tough and not easy to break.
7. Roll up from one end, mouth up, and then press "open", roll up from one end, mouth down, cover with plastic wrap, and sober up for more than 20 minutes! I think it's better to roll out the skin and wrap it up after a long time!
8. Squeeze it and roll it into bigger pieces. Like to eat thin skin, roll it as big as possible and don't break it! According to personal preference, the meat stuffing is wrapped in it like jiaozi.
9. Go to the bottom first, don't put oil in the pot, and turn on the smallest fire in your stove! Blow it up! Go ahead and pack the second one! I usually roll a leather bag, turn it over and put on another one! If you don't want to go to so much trouble, you can bake it in the oven at once.
10. This is baked in the oven.