1. Let's make the filling first: chopped green onion, chopped ginger, add to the minced meat, and add an appropriate amount of salt, sugar, cooking wine, light soy sauce, dark soy sauce, a little sesame oil, add more white sesame seeds, and less black sesame seeds ,...
2. Stir the minced meat in one direction until the minced meat is sticky...At this time, we put the minced meat in plastic wrap and put it in the refrigerator for later use...
3. Next, let's prepare the water and oil skin materials. Use ACA to weigh the weight of the materials we need. The water and oil skin materials are 150 grams of flour, 25 grams of sugar, 10 grams of maltose, 60 grams of cooked lard, and about 60 grams of boiling water. I have melted the cooked pork in 60 grams of boiling water, and the maltose has also been incorporated into the boiling water.)
4. Prepare the materials needed for the shortbread, and also use the ACA small scale to weigh the materials. The shortbread materials are: 100 grams of flour, 50 grams of cooked lard
5. Water-oil skin making: Mix the water-oil skin materials, knead repeatedly, and knead it by hand for about half an hour, during which it is best to beat it several times. (If you have a bread machine, it will be OK to perform the kneading process for about 20 minutes)
6. Just knead it into a smooth dough, no need to use the mask...
7. To make shortbread, pour the cooked lard weighed out for the shortbread into the flour for making shortbread, and use chopsticks to keep stirring it like the picture...
8. Then use your hands to slowly roll the pastry into a ball...
9. Wrap the water and oily skins and shortbread with plastic wrap, put them in the refrigerator and let stand for about 20 minutes.
10. We divide the slack water and oily skin and shortbread into 15 equal parts. (About 21 grams of water and oily skin and 10 grams of shortbread) like this... (not to mention that there are only 14 in my picture, that is because I bake one first)
11. Take a water oil skin and place it in your hand and squeeze it with the palm of your hand.
12. Put a shortbread on the water and oil crust...
13. Using the tiger-mouth wrapping method, slowly move upward to wrap the shortbread.
14. The wrapped pastry is slightly rounded...
15. Wrap the rest. This is the first sample of all the puff pastry we wrapped...
16. Take a portion and press it lightly, and roll it into a beef tongue shape with a rolling dough. . . .
17. Roll up gently. . . . .
18. Do the rest in the same way, then cover with plastic wrap and let it sit for 15 minutes...
19. After letting it sit, we will take another one and flatten it slightly with our hands.
20. Continue to roll it out with a rolling pin.
21. Roll it up gently again.
22. Do the other things in the same way..... Cover with plastic wrap and let it stand for 15 minutes.
23. After setting it aside, take a portion and press your finger in the middle.
24. Then squeeze the two ends in the middle...slightly round it,
25. With a rolling pin, roll it out from the side where the seam is closed, and roll it out into a thick skin in the middle...
26. Take out the minced meat we just refrigerated from the refrigerator. The side with the seam and the closed side faces the meat and the smooth side is down. Pack 35 grams of minced meat.
27. In the same way, use the tiger's mouth wrapping method...slowly tighten up until the meat is wrapped...
28. It looks like it is wrapped...There is a small tip on it that we can pick off a little...
29. Finally, press it down and press it into the baking pan lined with greased paper.
30. Do all the rest in the same way.....
31. Put it into the oven...My ACA oven,,, uses a high heat 180 and a low heat 150 and bake for 20 minutes...(My oven has a higher fire)
32. After it was baked, it was so crispy that it was too dregs. I didn't dare to move it. I moved it to the cold shelf and dropped a table of meringue...
33. The finished picture is attached..... Take a bite, it's really delicious...
34. The finished picture is attached..... Take a bite, it's really delicious...
35. The finished picture is attached..... Take a bite, it's really delicious...
Tips:1. Fresh meat with puff pastry, it is best to take it out while it is hot, if it is not crisp after being left for a long time, it can be re-entered into the oven and bake for a while. Be careful when baking, don't bake it...
2. When we wrap the meat filling, try not to stick the skin at the closing to the meat filling, it will be difficult to wrap, or even if it is wrapped, it will leak oil when it is baked...
3. If you feel that the tiger's mouth packaging method can't operate, you can also use the bag method to pack...
4. The boiled water used to make the water and oily skin should be placed at room temperature before it is hot to make the noodles.
5. If there is no maltose, you can use the same amount of honey instead.
6. The baking time and temperature given are only for grilling. Everyone's oven temperature will be different. Therefore, the specific temperature and time should be determined by your own oven and be observed at any time during the baking process... ...
