Fresh Meat Tortillas
1.
Water and oil skin material: 100g all-purpose flour, 42g water, 25g lard
Pastry ingredients: low-gluten flour 80g, lard 40g, salt 2g
Corn meat: ground pork cooked corn kernels minced garlic five-spice light soy sauce dark soy sauce cooking wine chicken essence salt
Step In 2 bowls, put the water, oily skin and shortcrust materials respectively.
Knead them into balls, then divide them into 8 parts, then take a water and oily dough and roll it into a round dough, wrap it in a shortbread dough, tighten the opening to the middle, wrap everything up, cover with plastic wrap and let it stand for 10 minutes
2.
Roll the small round dough into a long strip from top to bottom and roll it up. Do the rest as well. Stand the rolled dough upright, roll it out again into a long shape, and roll it up again from top to bottom. Roll up all the dough, quietly Let it relax for 15 minutes
3.
Take a noodle, press your thumb in the middle, bring the openings at both ends closer to the middle, then press the palm to flatten it into a round skin and wrap it into the meat filling, with the mouth facing down, so that everything is done and brushed with a layer of egg liquid. Decorated with corn sesame seeds in the middle! Put it in the preheated oven. The middle level is 175 degrees, about 25 minutes!
4.
The practice of corn meat stuffing:
The method of corn meat filling: add minced garlic, five-spice powder, light soy sauce, dark soy sauce to the ground pork meat, mix well in the cooking wine, add an egg, stir in one direction and add the cooked corn kernels and stir evenly. Up!
Tips:
1. Since the temperature of each oven is not the same, please pay attention to the appropriate adjustment of the temperature!
2. If the pastry is not good enough to form a dough, you can put it in the refrigerator and freeze it before operating to let the lard solidify a little, so that it won't get too touchy!
3. In the process of making, pay attention to cover the dough with plastic wrap or damp cloth at any time to prevent it from drying out!
4. The resting of the dough is very important, it can make the dough relax and operate better
