Crispy meat roll

Crispy meat roll

Introduction:

"It's sweet to make crispy meat rolls, but it's not healthy to eat too much sweetness. Besides, it's greasy. This time I changed my taste and made this fragrant crisp meat roll. The smell of the roasted meat roll is mouth watering, and the skin is so crisp that it will fall off immediately. I always use corn oil or sunflower seed oil to make pastry. Compared with the traditional lard, I think the pastry made of vegetable oil is more fragrant, not as boring as lard, but also more conducive to health, and it's as crisp and crumbling as lard. "

Production steps:

Step 1: prepare the flour you need.

Step 2: prepare minced meat and onion. (the minced meat in the bowl is 300g, the practical amount is about 240g)

Step 3: all kinds of seasoning needed.

Step 4: black pepper and basil leaves.

Step 5: add cooking wine, soy sauce, seasoning salt, ginger, flour, black pepper, corn oil and eggs to the minced meat.

Step 6: mix evenly and then mix along the same direction.

Step 7: add chopped onion, chili powder, black pepper and basil leaves, mix well and set aside.

Step 8: add 4 grams of custard flour, 35 grams of corn oil, 12 grams of sugar and 1 teaspoon of salt to 160 grams of common flour, mix well, and then add 45 grams of warm water to make a smooth dough. Add 37 grams of corn oil to 80 grams of low flour and knead it into a dough. Then cover with plastic wrap and let stand for 1 hour.

Step 9: roll the dough into a rectangle, and then press the pastry with a rolling pin to spread half of the dough.

Step 10: then fold over the half without pastry and pinch the edge tightly.

Step 11: roll out a large rectangle.

Step 12: fold it into three folds, cover it with plastic film and relax for 20 minutes.

Step 13: roll out a large rectangle.

Step 14: fold it like a quilt, cover it with plastic film and relax for 20 minutes. (repeat steps 9 and 10 for 3 to 4 times. The more times you repeat, the more layers you have.)

Step 15: roll the relaxed Melaleuca pasta into a large rectangular piece, and then divide it into three parts.

Step 16: take a piece of dough and roll it into a square patch with a thickness of 0.15cm, and remove the irregular four sides.

Step 17: spread the meat stuffing evenly on the top and compact, leaving about 1cm edges on the four sides.

Step 18: roll up along the long side. When rolling to the end, brush a little water on the dough, and then roll up.

Step 19: close the mouth, put it down into the baking tray, and brush a layer of honey egg liquid on the surface. (ratio 1:1)

Step 20: preheat the oven 200 ℃ for 5 minutes in advance. After putting it into the baking tray, lower the temperature to 180 ℃ and bake in the middle layer for 25 minutes until the surface is golden. Take out the roasted meat roll and cut it into 3cm sections. Eat while it's hot. (time and temperature are for reference only, please adjust according to the performance of your oven)

Materials required:

Common flour: 160g

Low powder: 80g

Custard powder: 4G

Corn oil: 72g

Sugar: 12g

Salt: 1 tsp

Water: 45g

Minced pork: 240g

Onion: 50g

Cooking wine: moderate

Soy sauce: moderate

Ginger powder: appropriate amount

Seasoning salt: right amount

Flour: 15g

Egg: 1

Black pepper: a little

Chili powder: 1 teaspoon

Black pepper: right amount

Basil leaf shreds: appropriate amount

Note: when making pastry, adding appropriate amount of Jishi powder can make the taste more fragrant and crispy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: onion