Jingdong meat cake

Jingdong meat cake

Introduction:

“。 Jingdong meat cake originated in the area of Sanhe and Dachang in Jingdong. It has been popular food for a long time. It was created by Yang Jinglu, Xiadian Town, east of Beijing. It is said that Emperor Qianlong had tasted this kind of meat cake when he passed by here in 1770, and he was full of praise for its color, flavor and flavor. Since then, the business of Jingdong meat cake has been booming, and it is still loved by many people in Beijing. "

Production steps:

Step 1: put the flour into the bowl and beat in an egg.

Step 2: add proper amount of water and knead into a little dough.

Step 3: cover with wet cloth and wake up for 10 minutes.

Step 4: rub hard again and keep waking up for 20 minutes.

Step 5: chop the pork into mince.

Step 6: finely chop scallion and ginger.

Step 7: add peanut oil, dry sauce, soy sauce, meijixian, five spice powder and salt into the container together with the meat stuffing, and twist them in one direction.

Step 8: roll the right amount of dough into pancakes, and then evenly spread a layer of meat stuffing on them. Pay attention not to spread the edge of the dough.

Step 9: cut along the radius of the cake.

Step 10: fold up along one side of the cake.

Step 11: turn right again.

Step 12: fold down again.

Step 13: press the edge tightly with your hand.

Step 14: put the pie into the electric pan.

Step 15: put a layer of oil on it and cook it.

Materials required:

Flour: 500g

Pork: 350g

Egg: 1

Water: moderate

Scallion white: 75g

Ginger: 10g

Dry sauce: 15g

Soy sauce: 5ml

Meijixian: 15ml

Salt: 3G

Wuxiangfen: 3G

Peanut oil: 25ml

Note: 1, and when the face and soft. 2. If there is no dry sauce, you can change it to yellow sauce or sweet flour sauce. 3. Don't put stuffing on the edge of the dough.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: salty and fresh