In fact, the production of Jinsha meat muffins is the same as that of souffle, but the filling method is different. I also read a lot about the stuffing of Jinsha meat floss on the Internet. Many of them are made of meat floss and duck egg Huang Tiao. After I tried it, I felt that the stuffing made in that way was slightly dry and choked my throat. Later, through my own improvement, I changed the duck egg yolk into green bean paste, but I didn't expect the taste to be updated, and it tasted damp and salty. It's just that the Mid-Autumn Festival is coming. It's good to send Chinese cakes like this to the elders after learning them well.
First, prepare the stuffing in advance, pour 72 grams of minced meat and 120 grams of mung bean paste into the basin, put on rubber gloves at a time, and grasp well. Here, the ratio of dried meat floss to red bean paste can be adjusted independently, as long as the total weight is 192g. In addition, the floss should be shredded, and the floss powder should not be used, because the floss powder tastes bad.
Evenly divide the kneaded stuffing into 12 equal parts, round them one by one, and then cover them with plastic wrap. After the filling is done, knead the dough slowly. First, knead the oil skin. Pour130g of flour flour,10g of sugar, 28g of animal oil and 65g of water into a basin, stir with chopsticks into flour floc, and then knead into a smooth batter.
Then make a shortcake. Pour 150g of gluten and 75g of animal oil into a basin and knead it into a smooth batter. After kneading, wrap it with plastic wrap and relax it for 20min minutes. After 20 minutes, we divide the oil skin and the shortcake into 12 equal parts, roll it out slightly with a rolling pin, put a shortcake on it, and then wrap it.
After all the bags are wrapped, cover them tightly with plastic wrap. After relaxing 10min 10 min, take a relaxed batter, pat it flat by hand, and then roll it out with a rolling pin to develop into a tongue. When rolled open, the posture should be softer to prevent the skin from breaking and causing crisp leakage. Otherwise, some finished products will have no hierarchy.
Then roll it up from top to bottom, and the rest are actually operated in turn. After all the rolls are finished, cover the plastic wrap tightly, relax for 5 minutes, take a dough roll, pat it flat by hand, and roll it with a rolling 5min for 5 minutes to develop into a tongue shape.
Then I rolled it from top to bottom, and the rest was practical. If you feel that the dough roll is a little sticky to the kneading control panel when rolling, you can sprinkle a small amount of wheat flour on the kneading control panel to prevent sticking. Remember that a small amount can be rolled out and then flattened by hand, and then rolled into a slightly larger piece with a rolling pin.
Put a brewed bean paste and wrap it. Remember to hold the edge when you wrap it. After wrapping the stuffed red bean paste, press the edge down, flatten it slightly, and roll it out with a rolling pin. There is no need to roll it too big. At this time, the small oven 180 degrees caught fire.
After all the shaping, put it in a baking tray, then brush the egg white powder, sprinkle some sesame seeds after brushing, and sesame seeds can also be replaced by black sesame powder.
Finally, it will be sent to the middle and upper floors of a heated electric oven, heated to 160 degrees, and baked for about 30 minutes to get your favorite Chinese pastry. Delicious, fragrant and crisp, it's worth a try!