Eel Shortbread Biscuits

Name: Eel Shortbread Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 165g Eel; 300g High-gluten flour; 50g Low-gluten flour; 80g Peeled waxy corn; 1 piece egg; Some sesame; 3g yeast; 5g Five spice powder; Some Green onions; Some ginger; Some pepper; Some Soy sauce; Some warm water; Some salt; Some oil

by Eel World Food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Every day I pass by a food stall after get off work. The stall owner sells sesame sesame sesame cakes, and the fragrance floats far away, and there is always a line in front of the stall. The sesame sesame sesame cakes are wrapped in paper and held in your hands. They are still warm. It’s hot, a bite, the fragrance of sesame and the crispness of the cake make people want to stop, buy two sesame cakes, and a bowl of bean curd, dinner will be solved~
Today, I will make a sesame seed with stuffing. The inside is tender eel meat and the outside is crispy crust. If there are many people in the family, make sure to make more, otherwise it will not be enough to eat~! "

Eel Shortbread Biscuits

1. Preparation materials: 165g eel tianxia catago, high-gluten flour 300g, low-gluten flour 50g, peeled waxy corn 80g, 1 egg, sesame seeds, yeast 3g, five-spice powder 5g, green onions, ginger, pepper, light soy sauce, warm water , Salt, oil.

2. Add 3g of yeast into warm water at about 40 degrees, melt and slowly pour it into a large bowl of flour;

3. While adding water, stir with chopsticks, first stir it into a flocculent shape, then knead it into a soft dough, cover it with plastic wrap, and let it ferment for about an hour;

4. Mix 50g low-gluten flour, salt and five-spice powder evenly;

5. Pour a tablespoon of hot oil and stir evenly to serve as a shortbread;

6. Cut the thawed eels in advance into dices;

7. Chop the scallion and ginger into fines;

8. Put the minced eel in a bowl, add minced ginger and chopped green onions, then add a little light soy sauce and pepper to increase the flavor;

9. Put the peeled waxy corn in, stir evenly, the eel meat filling is ready;

10. Roll the fermented dough into a large slice, and spread the finished shortbread;

11. Roll up a long strip from one side, glue it and cut it into an equal size agent, take one agent, and then close the cut from both sides to the middle, then round it, roll it flat, and put the eel filling;

12. Wrap it up and tighten the seal, turn it down and press gently;

13. Put all the finished biscuits into a baking tray lined with greased paper, and brush with a little egg liquid;

14. Sprinkle with sesame seeds (black and white sesame can be used);

15. Preheat the oven to 200°, put the dough into the bake for about 20 minutes, until the surface is golden and ready to go out of the oven.

16. The outside is crispy and the inside is soft and delicious. The eel melts in your mouth. The combination of waxy corn and eel is also very good. The taste is Q-bomb and Q-bomb~ the flavor is richer~

17. Cut open and you can see full of eel meat and glutinous corn~

18. I gently took a bite of the freshly baked eel sesame seed cake, sesame fragrant, crispy crust is the first feeling, and then bite into the eel meat inside, fresh, sweet, salty, fragrant, several tastes are mixed together, this is also It's so delicious~! I’ll take another bite quickly, um~ it’s like Zhubajie’s ginseng fruit, two more bites, one sesame seed is already eaten~