Hand held preserved meat cake

Hand held preserved meat cake

Introduction:

"Influenced by my mother, I have loved pasta since childhood, especially cakes. Today, I try some hand-held cakes and add Cantonese sausage as sandwich. It's soft, crisp and full of cured meat."

Production steps:

Step 1: melt 25 grams of lard. Put the flour into the basin, add warm water, salt, melted lard, a little vegetable oil, knead into dough.

Step 2: divide the dough into 8 parts, relax on the chopping board for one hour, and roll one into a rectangle.

Step 3: brush a layer of vegetable oil and lard on the dough and sprinkle sausages evenly.

Step 4: fold both sides of the dough together. A layer of salad and lard.

Step 5: fold the dough in half again and press it thin by hand.

Step 6: brush a layer of salad oil and lard, and then stretch the folded surface to a spiral shape. Relax on the chopping board for 30 minutes.

Step 7: flatten the dough and roll it thin.

Step 8: add vegetable oil into the oil pan and fry over low heat until golden on both sides. Then take it out and loosen it with both hands.

Materials required:

Medium gluten flour: 400g

Lard: 30g

Vegetable oil: right amount

Salt: 1g

Warm water: 260g

Cantonese sausage: 1

Note: 1. Use medium gluten flour to make the cake taste tough. 2. Be sure to add lard to make crispy cakes. 3. Don't use too much strength when you are sick, it will affect the gluten of the face.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and sweet