1. Add the ingredients in the auxiliary materials one by one, put them into the basin, stir evenly, and stir clockwise. The beef that has been stirred for a long time will taste more elastic.
2.
Water and oil noodles: 204 grams of whole wheat flour, 21 grams of fine sugar, 96 grams of water, and 54 grams of vegetable oil. Knead thoroughly until the transparent film can be pulled out. Place it in a fresh-keeping bag and let it stand for 30 minutes.
Shortbread: 180 grams of whole wheat flour, 90 grams of vegetable oil, knead into a dough, put it in a fresh-keeping bag and let it stand for 30 minutes. Divide the water and oil skin into 21g each and the shortbread 15g each. After the water and oil skin is finished, let it relax for 10 minutes.
3. Wrap the water-oil skin into a shortbread, and slowly push the package upward with a tiger's mouth.
4. Pinch your mouth tightly. Complete the rest one by one.
5. Take a shortbread dough, pat and roll it out.
6.
Then roll up to become a small roll.
Cover with a damp cloth or plastic wrap and let it rest for 15 minutes.
7. Roll the loose roll, roll it out vertically, and roll it up again. Relax for 20 minutes and pay attention to moisturizing.
8. Relax for 20 minutes and pay attention to moisturizing. Pinch both sides of the loose roll like in the middle.
9. Paibian rolls out into dough.
10. (It is easier to pack when rolled out to be thinner and larger) Pack a portion of filling, about 25-30g, close the mouth with a tiger's mouth, and pinch it firmly.
11. You can pull off the excess dough. Turn it over and squeeze slightly. Use chopsticks to glue a few dots on the red pigment. Arrange evenly into the baking tray.
12. Bake at 180 degrees for about 15 minutes, turn over and bake for 8 minutes, then turn over and bake for about 8 minutes. The puff pastry will be crispy and distinctly layered if it is properly baked. Remember to use tools when turning over in the middle, it will be very hot with your hands~.
13. Put it on the drying rack to heat up after it is out of the oven. Then put it in the box and put it away. Eat fresh beef crisps as soon as possible, otherwise they will regain moisture and become crispy.
Tips:1. The beef filling must be fully stirred in the same direction clockwise, the more the number of stirring cycles, the better the taste of the meat filling, otherwise the meat filling will diverge. Do not put too much liquid seasoning in the meat filling. If there is too much water in the filling, the bottom will collapse after being wrapped.
2. The size of minced meat can be according to your preference, up to 30g. Too much is not easy to bake.
