The breakfast varieties at the entrance of the school are really colorful, and you can see new varieties every few days, in order to attract children, the vendors are really painstaking!
However, over the years, there is a fresh meat cake has not been changed, since the son entered the primary school, a full eleven years, the business is still as good as ever! Compared with the surrounding fried foods and various semi-finished products, this grilled fresh meat cake is really healthy, and there is really meat visible to the naked eye, although it is not a lot, a bite down, the aroma of meat and the aroma of flour mixed together, the taste is really good!
Net red breakfast fresh meatloaf, 8 yuan 1 is not cheap, make it yourself, eat one at a time!
When my son was a child, he would buy a solution every three to five years, and complain to me while eating: This meat is too little, it is really not addictive!
Wuyi was idle at home and had nothing to do, and suddenly remembered this cake and asked his son if he was still hungry? The son said: The original 2 yuan a, now rose to 8 yuan, is still smaller than before, eating a little heartache! Mom, if you can do it, you can eat it!
It's really a spirit of rhinoceros! A piece of pork came out of the refrigerator and started by dividing two by three.
In fact, the meatloaf is not troublesome at all, and the taste will be better with the method of making noodles.
Ahead of one night to send good noodles, chop the filling, in the morning can not take more than ten minutes to eat, this fresh meat cake hot eat cold taste is quite praised, just out of the pot when hot to eat, the taste is relatively soft and strong, cool through after the crispy crisp, used to grind teeth especially praised, the aroma of meat and sesame flavor mixed together, plus a faint flour aroma, when snacks to eat is really enjoyable! Every time I eat it with a small piece, I don't know it!
Ingredients 400 g flour 240 g water 4 g yeast
Accessories 300 grams of pork stuffing A packet of green onion A pinch of green onion Salt appropriate amount of pepper Appropriate amount of five spices a spoonful of cooking wine A spoonful of oyster sauce A spoonful of raw soy sauce A spoonful of old soy sauce
practice:
The ingredients in the main ingredients are dough ingredients, and they are all placed in the basin.
Stir with chopsticks to form a flocculent shape, then knead directly by hand to form a smooth dough.
Cover the kneaded dough with plastic wrap and leave to ferment in a warm place until it is twice as large.
Teach you a simple and easy way to make dough: cover the kneaded dough with plastic wrap and refrigerate overnight. The refrigerated dough is almost 1.5 times larger. The water content of this dough is large and the taste is good, but it is more sticky when kneading the dough, and the friends need to be a little patient.
The fermented dough is removed, placed on a plate sprinkled with dry powder to exhaust sufficiently, then rolled into long strips and divided into 50g of a mixture, each dough fully kneaded smooth and delicate.
Cover with plastic wrap oil seal and relax for 20 minutes.
When the dough is loose, let's adjust the meat filling: squeeze the vegetables into cubes, cut the green onions into green onions, add all the spices in the auxiliary ingredients to the meat filling, and stir clockwise.
Take a dough and press it flat, add a spoonful of meat filling, wrap it in a bun and seal it.
Place the wrapped dough on a baking tray facing down from the seal, slightly spaced in the middle.
Directly use your hands to open the dough and thin it. Also preheat oven to 200°. This step is done directly on a baking sheet covered with oiled paper, otherwise it is too thin to be easily moved back to the baking sheet.
The shape is according to your preference, and you can also make rectangles.
Finally sprinkle with sesame seeds and garnish.
Place the finished scones in the middle of the oven, heat up and down 200° and bake for 15-20 minutes. Fragrant fresh meat scones are out of the pan! Hot and cold are very delicious!
Tips:
When mixing the meat filling, adding onion and ginger water can make the meat filling tender.
Refrigerating the overnight noodles is a great breakfast boon. After a night of fermenting the dough, the late operation feels softer than ordinary noodles, and there is no sour taste.
After wrapping, wake up the dough slightly, and then operate it at intervals of 10 minutes, giving the dough a little time to relax, so that the dough is more obedient and easier to open with your hands.