Mei Cai Mince Pie: Crispy on The Outside and Tender on The Inside, A Bite to Go Down and Full of Gravy

Name: Mei Cai Mince Pie: Crispy on The Outside and Tender on The Inside, A Bite to Go Down and Full of Gravy
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana Australian Wheat Cob Flour; 280g milk; 5g yeast; 10g Caster sugar; 10g lard; 500g Mei Cai Kou Pork Stuffing

by Orange Mom Eva

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Mei Cai Mince Pie is currently one of the common staple foods at our family table, including neighbors and friends, especially like it. And I have shared pictures several times before, and everyone's voice is very loud. This time I just received the Arowana Australian Cob wheat flour, and I will share with you the process of shooting. It's crispy on the outside and soft on the inside. It's best to eat while it's hot. You can bite into the mouthful of the soup. The uppercase meets the two characters. "

Ingredients

Mei Cai Mince Pie: Crispy on The Outside and Tender on The Inside, A Bite to Go Down and Full of Gravy

1. Because it needs to be refrigerated to solidify the soup, the plum meat stuffing is made one day in advance. Dice the pork belly and fry some of the oil, then add the soaked plum and stew together, add salt, soy sauce and star anise according to personal taste.

Mei Cai Mince Pie: Crispy on The Outside and Tender on The Inside, A Bite to Go Down and Full of Gravy recipe

2. Put the milk, yeast, and lard into the multi-function cook machine first, and then put the Arowana Australian wheat cob flour into the cook machine for kneading.

3. The dough is kneaded by the multi-function chef machine for three minutes, then take it out and cover it with plastic wrap for fermentation.

4. Prove to 2 times the size, poke a hole with your finger with some powder, if the hole does not shrink, it proves that the dough is well fermented

5. Take out the fermented dough and knead it into long strips.

6. Divide the kneaded dough into small pieces and roll it out, thin on the thick side in the middle.

7. Take out the chilled plum vegetable mince from the refrigerator.

8. Pack them one by one and press them a little bit to ensure that each one is more even.

9. Heat a little oil in a non-stick pan and reduce the heat. Put the wrapped pies one by one into the pan and fry until golden.

10. Turn it over and turn on high heat, add a little more water and cover the lid. After the water is boiled, reduce the heat and simmer until the water is dry. Fry for a while after the water dries, and the two sides will be golden and ready to go out of the pan.