1. Ingredients
(1) Blank: 500 grams of flour, 150 grams of butter, 100 grams of water, 1 egg.
(2) Filling: 500 grams of pork, 200 grams of young leeks, 3 grams of salt, 15 grams of soy sauce, 1 gram of pepper powder, 1 gram of pepper powder, 10 grams of sesame oil, 5 grams of cooking wine, 50 grams of lard.
(3) Accessories: cooked vegetable oil to taste.
Second, the process flow
Making puff pastry, making oil noodles, opening puff pastry, preparing filling, filling, forming, frying, and loading plates
Third, the operating procedures
(1) Filling: mince the pork; cut the leeks into fine particles. Put the pot on medium heat, add the lard, cook until it is six ripe, sauté the seeds under the pork, add cooking wine and soy sauce and stir-fry the pot slightly, then add salt, leek grains, sesame oil, monosodium glutamate, pepper and pepper powder and mix well to form the filling.
(2) Skin making: Take 2/5 flour and 4/5 butter and form a puff pastry dough, and add the remaining flour, butter and water, eggs and dough into water. Roll out the water and oil bread puff pastry into rectangles, stack them into three layers, roll out the rectangles, fold them into two layers, roll them into thin slices, roll them into cylinders from the outside to the inside, pinch the two ends of the cylinder tightly by hand, roll the long strips, cut the agents horizontally with a knife, stand on the case one by one, and press the palms into round skins.
(3) Packing and forming: take a round skin, put the filling in the middle of the skin, and then take a round skin to cover it, and knead the round skin edge into a rope pattern to form a crisp box blank.
(4) Mature: Put the pan on the medium heat, when the cooking vegetable oil is burned to 60% heat, the next crisp box is raw, and when it is fried until golden brown, it is ready.
Fourth, technical points
(1) When mixing water and oil noodles and puff pastry noodles, the softness and hardness should be moderate.
(2) The thickness should be uniform when puff pastry, and the layer of puff pastry should be clear.
(3) Hot food can best maintain its characteristics.
Fifth, the quality requirements of finished products
The size is uniform, the form is full, the color is golden, and the pattern is clear and uniform.
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