Crispy meat

Crispy meat

Overview

When I talk about puff pastry, I immediately think of crispy meat. As a meat lover, I really can’t resist the crispy skin and the tempting meat inside. If you like it, please come and make it with me...

Tags

Ingredients

Steps

  1. Let’s make the filling first: chop green onion, chop ginger, add to minced meat, and add appropriate amount of salt, sugar, cooking wine, light soy sauce, dark soy sauce, a little sesame oil, add more white sesame seeds, less black sesame seeds,...

    Crispy meat step 1

  2. Stir the minced meat in one direction until the minced meat is sticky... At this time, we seal the minced meat with plastic wrap and put it in the refrigerator for later use...

    Crispy meat step 2

  3. Next we will prepare the ingredients for water-oil skin. Weigh out the ingredients we need using an ACA scale. The ingredients for water-oil skin are: 150 grams of flour, 25 grams of sugar, 10 grams of maltose, 60 grams of cooked lard, and about 60 grams of boiling water. (I have melted the cooked pork into 60 grams of boiling water, and the maltose has also been melted into the boiling water.)

    Crispy meat step 3

  4. Prepare the ingredients needed for the pastry, and also use the ACA small scale to weigh the ingredients. The ingredients for the pastry are: 100 grams of flour, 50 grams of cooked lard

    Crispy meat step 4

  5. Making water-oil dough: Mix the ingredients for water-oil dough, knead repeatedly, and knead by hand for about half an hour. During this time, it is best to beat it several times. (If you have a bread machine, it will take about 20 minutes to knead the dough.)

    Crispy meat step 5

  6. Knead it into a smooth dough, no need to use the dough....

    Crispy meat step 6

  7. To make the pastry, weigh out the cooked lard for the pastry, pour it into the flour for making the pastry, and use chopsticks to stir continuously until it looks like the picture...

    Crispy meat step 7

  8. Then use your hands to slowly roll the pastry into a ball....

    Crispy meat step 8

  9. Wrap the dough and pastry with plastic wrap and place in the refrigerator to rest for about 20 minutes.

    Crispy meat step 9

  10. Let’s divide the relaxed water-oil crust and pastry into 15 equal parts. (About 21 grams of water-oil crust and 10 grams of pastry) like this.... (Don’t say there are only 14 in my picture, that’s because I baked one off first)

    Crispy meat step 10

  11. Take a piece of watery skin and put it in your hand, flatten it with your palm.

    Crispy meat step 11

  12. Place a piece of pastry on the watery dough..

    Crispy meat step 12

  13. Use the tiger's mouth wrapping method to slowly move upwards to wrap the pastry.

    Crispy meat step 13

  14. Roll the wrapped pastry into a slightly round shape...

    Crispy meat step 14

  15. Wrap the rest of the portions as well. This is the first look of all the puff pastry we have wrapped....

    Crispy meat step 15

  16. Take one portion, press it slightly, and use a rolling dough to roll it into a beef tongue shape. . . .

    Crispy meat step 16

  17. Roll up gently. . . . .

    Crispy meat step 17

  18. Do the rest in the same way, then cover with plastic wrap and let stand for 15 minutes....

    Crispy meat step 18

  19. After it has rested, we take another portion and flatten it slightly with our hands.

    Crispy meat step 19

  20. Continue to roll it out with the rolling pin.

    Crispy meat step 20

  21. Roll up gently again.

    Crispy meat step 21

  22. Do the rest in the same way... cover with plastic wrap and let stand for 15 minutes.

    Crispy meat step 22

  23. After it has rested, take a portion and press it from the middle with your fingers.

    Crispy meat step 23

  24. Then squeeze the two ends into the middle....Slightly round,

    Crispy meat step 24

  25. Use a rolling pin to roll it out from the side with the seam on the top, and roll it into a thick skin on the middle and thin on the two sides...

    Crispy meat step 25

  26. Take out the meat filling we just refrigerated from the refrigerator, with the side with the seam closed facing the meat and the smooth side down, wrap 35 grams of meat filling.

    Crispy meat step 26

  27. Use the tiger's mouth wrapping method in the same way...slowly tighten it until the meat filling is wrapped...

    Crispy meat step 27

  28. It looks like it's wrapped... There's a small tip on it that we can pull off a little...

    Crispy meat step 28

  29. Finally, press it flat with the seam facing down and press it into a baking sheet lined with greaseproof paper.

    Crispy meat step 29

  30. Do the rest in the same way....

    Crispy meat step 30

  31. Put it into the oven... My ACA oven uses a high heat of 180 and a low heat of 150 for 20 minutes... (My oven has a higher heat)

    Crispy meat step 31

  32. After it was baked and came out of the oven, it was so crispy that I didn’t dare to move it. I moved it to the cooling rack and a whole table of puff pastry fell off...

    Crispy meat step 32

  33. The picture of the finished product is attached.... Take a bite and it is really delicious....

    Crispy meat step 33

  34. The picture of the finished product is attached.... Take a bite and it is really delicious....

    Crispy meat step 34

  35. The picture of the finished product is attached.... Take a bite and it is really delicious....

    Crispy meat step 35