Old Beijing doornail meat cake

Old Beijing doornail meat cake

Introduction:

"Beef pie, made into the shape of city gate studs, is said to have been appreciated by Empress Dowager Cixi."

Production steps:

Step 1: cut the scallion and ginger into sections, loosen them with a flat knife, and soak them in boiling water until the water is cool;

Step 2: filter out scallion and ginger, add yellow sauce and sesame sauce, stir well and set aside;

Step 3: chop beef into stuffing (you can also buy ready-made stuffing),

Step 4: add ginger, soy sauce, five spice powder, thirteen spice and salt, mix well in the same direction;

Step 5: add a small amount of onion and ginger sauce for many times, and keep stirring along the same direction to the upper tendon;

Step 6: add eggs;

Step 7: still in the original direction, stir evenly, cover with plastic film and refrigerate for more than 2 hours;

Step 8: before packing, sprinkle chopped chives evenly on the surface of minced meat.

Step 9: add cold water to the flour and stir to form snowflakes;

Step 10: knead well into dough, cover with wet cloth and wake up for 30 minutes;

Step 11: apply the agent and roll it into a slightly thicker dough with a slightly thinner edge;

Step 12: pack the stuffing as much as possible, at least not less than the weight of the dough;

Step 13: first wrap it into bun shape;

Step 14: close the bun with the mouth down, hold the bun with both hands, and close it in while rotating, so as to harvest the required thickness.

Step 15: heat up the pan, add proper amount of cooking oil, cover the bottom of the pan, put in the cake embryo over low heat, and close the mouth face up;

Step 16: burn to the surface and turn over

Step 17: when the other side is on fire, add a little boiling water, add the lid and simmer for a while;

Step 18: after the water is dried, turn it over again Heat until both sides are golden and crisp. Finally, stand up the cake along the edge of the pot, line up and roll the edge, so that the surrounding becomes golden and crisp.

Materials required:

Flour: 250g

Water: 160g (addition and subtraction)

Beef: 250g

Chives: 125g

Old style: 1 / 2 teaspoon

Ginger: 1 teaspoon

Five spice powder: 1 teaspoon

Thirteen spices: 1 teaspoon

Salt: 1 teaspoon

Egg: 1

Onion ginger water: right amount

Dry yellow sauce: 1 / 2 teaspoon

Sesame paste: 1 / 2 teaspoon

Note: first, the ratio of skin and filling: 1:1. Second, the ratio of flour to water is 5:3-3.5. If you want to make more stuffing, the dough should be soft enough to be as soft as the earlobe; if it is soft enough, it should have a certain degree of gluten, otherwise it will expose the stuffing, so you have to knead it thoroughly and wake it up thoroughly; third, to make the stuffing fragrant: add some soy sauce and sesame sauce. Add soy sauce and sesame paste to the onion and ginger water to make the stuffing, which can bring out the aroma of the meat. Compared with other pies, it is unique. 4. Add eggs to the stuffing, which makes it easier to hold the stuffing together. 5. Refrigerate the stuffing to make it thicker, which makes the stuffing firmer and easier to shape. 6. Add scallion before the stuffing, and the scallion doesn't need to be mixed The meat stuffing can be matched with the bag, so the scallions will not come out of the water, and the scallions will still be green after being cooked; seven, it will be made into a doornail shape, which is small and thick, with a diameter of 4 to 5 cm and a thickness of 1.5 to 2 cm. Therefore, in plastic surgery, instead of flattening like other pies, it's collecting them in. Eighth, when pancakes are baked, they are combined with steaming, so they have to add water, which is a bit like frying. Otherwise, such a thick pie is not cooked.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh