Meat Muffins
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the peeled mung beans and cook them in a pressure cooker until soft. Pour directly into the wok. Add appropriate amount of rock sugar and oil, and stir-fry over low heat.
2. Stir-fry until the water in the filling evaporates, add the pork floss when it can form a dough and mix well.
3. After cooling, divide the filling into about 30 grams each, and cover to prevent the skin from drying out.
4. Knead the oily skin and shortbread separately and wake up for 1 hour. (Because I don’t have all-purpose flour, I used a mixture of high-gluten flour and cornstarch instead)
5. Divide the oil crust and shortbread into 28 pieces, each of the oil crust weighs about 20 grams, and each of the oil pastry weighs about 13 grams. Take one oily skin and wrap it in a shortbread.
6. Close your mouth and roll it out.
7. Roll up.
8. Roll it out again.
9. Roll up. Prepare all the oily skin and shortbread, cover with plastic wrap and relax for about 15 minutes.
10. Take a piece of dough, squeeze both sides, fold it toward the middle, flatten it, and roll it round.
11. Wrap a piece of filling and slowly close your mouth with a tiger's mouth.
12. Put it in a baking tray and press flat.
13. Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 40 minutes.
Tips:Like a more delicate taste, cooked mung beans can be pureed with a food processor.
If you think the surface of the crust is too light, you can turn it over and bake it for another 20 minutes after baking for 20 minutes.
