Fried meat cake with soy sauce

Method of fried meat pastry with soy sauce:

Raw materials for making fried meat pastry with soy sauce:

Water rind: 150g medium gluten flour, 1.5tsp white oil, half cup water, 1tsp sugar; oil rind: 130g flour, 2tsp white oil, 2tsp branda oil, 200g chicken, 2tsp sesame, 1tsp coriander leaf, 1tsp egg yolk; marinated chicken seasoning: 1tsp seasoning, 1tsp raw powder, 1tsp oil; seasoning: 1tsp seafood sauce, 1tsp Ting powder, 1tsp soy sauce, 1tsp pepper, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce, 1tsp oil, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce, 1tsp soy sauce 2 tbsp water.

Processing steps of fried meat cake with soy sauce:

After the dough is made of water and oil, the water is wrapped in oil and ready for use. Cut the chicken into small cubes, add marinated chicken ingredients, saute in hot oil, add seasoning and sesame, stir well, and let cool. Press the dough thin, fold it three times, press it thin and pack it into the stuffing. Coat the dough with egg yolk, sesame and coriander leaves. Bake at 180 ℃ until golden.

Characteristics of fried meat pastry with soy sauce:

The original taste is mellow, delicious, crisp, tender and smooth.

Fried meat cake with soy sauce

Fried meat cake with soy sauce is a famous dish with rich flavor and color, belonging to Zhejiang cuisine. The original taste is mellow, delicious, crisp, tender and smooth. After the dough is made of water skin and oil skin respectively, the water skin is wrapped in oil and used instead. Cut the chicken into small cubes, add marinated chicken ingredients, saute in hot oil, add seasoning and sesame, stir well, and let cool. Press the dough thin, fold it three times, press it thin and pack in the stuffing. Coat the dough with egg yolk and coriander leaves. Bake at 180 ℃ until golden.

Recipe name

Fried meat cake with soy sauce

Cuisine

Zhejiang cuisine

Raw materials

Ingredients: water flour 150g, white oil 1.5 tbsp, water half cup sugar 1 tbsp, oil flour 130g, white oil 2 tbsp, branda Oil 2 tbsp, chicken 200g, sesame 2 tbsp, coriander leaf 1 egg yolk 1 salted chicken ingredient: seasoning 1 tbsp, raw powder 1 tbsp, oil 1 tbsp, seasoning: seafood sauce 1.5 tbsp, Ting powder 1 tbsp, soy sauce 1 tbsp, pepper 1 / 4 tbsp, water 2 tbsp

Production process

After the dough is made of water skin material and oil skin material, the water skin is wrapped in oil and used instead. Cut the chicken into small cubes, add marinated chicken ingredients, saute in hot oil, add seasoning and sesame, stir well, and let cool. Press the dough thin, fold it three times, press it thin and pack in the stuffing. Coat the dough with egg yolk and coriander leaves. Bake at 180 ℃ until golden.

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