Crispy Abalone and Scallop Patties
1.
Knead the dough first, put the flour, eggs, yeast, and water into the bread machine.
2.
Knead the dough into a dough for 10 minutes.
3.
Add a tablespoon of lard. Continue to knead the dough.
4.
About 10 minutes, knead the dough and start to ferment.
5.
Soak the dried plums in advance. Soak for about 10 minutes.
6.
When it's time for the dough, prepare the mince. Prepare pork stuffing, green onion, ginger, and dried plums.
7.
Chop the dried plums, green onion and ginger into the minced meat.
8.
Add salt, oyster sauce, light soy sauce, pepper powder, thirteen incense and sesame oil.
9.
Stir the minced meat clockwise.
10.
Put in a small box of slightly spicy abalone and scallops.
11.
Stir the minced meat clockwise.
12.
When the noodles are finished, pour out the noodles and knead out the bubbles in the noodles.
13.
Knead the dough into several doughs, take out one of them, and wrap the rest in plastic wrap to avoid air drying.
14.
Roll out the dough into rectangular crepes.
15.
Spread the minced meat evenly on the dough.
16.
Slowly roll up the dough from one side.
17.
The rolled biscuits are cut into 4 cm pieces one by one, and the small noodles are erected.
18.
Stand on the chopping board with the cut side up and squash it with the palm of your hand. Press into small round cakes.
19.
Put a little oil in the pan, and put the dough in a flat-bottomed non-stick pan.
20.
Bake with low heat until golden on both sides (turn over halfway), and it takes about 3 minutes for each side.
21.
The two sides are baked so that the two sides are golden yellow, and you can get it out of the pot!
22.
With layers of layers, the abalone and scallop patties with crispy outside and tender inside are ready. It tastes soft and delicious! "Dominate the kitchen, you only need a cup of square abalone and scallop XO hot sauce"
Tips:
1. When rolling out the dough when making the dough, roll it out as thin as possible, the thinner the better, the best is to roll it out to the extent that the dough looks a little transparent.
2. I use lard. The cakes made this way are soft and delicious, and the taste is very good. If you don't like lard, you can replace it with butter or soybean oil.
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