Beef crispy cake

Add 200 grams of all-purpose flour, 10 grams of cooking oil, and 2 grams of salt to the basin. Stir with chopsticks in one hand and slowly pour in water with the other. Note: Do not pour all the water at once. Because the moisture content of flour is different, leave 10 grams of water as an adjustment.

Knead the dough until smooth and cover with plastic wrap for ten minutes. Rub until smooth again.

This time the dose was larger and divided into five. Reminder: next time divide into ten or eight.

Gather the dough into a ball and brush the surface with oil. Cover tightly with plastic wrap and save more than an hour.

Add 200 grams of beef filling, 30 grams of chopped shallots, a spoonful of fresh soy sauce, minced ginger, and thirteen spices and stir evenly. Then add a spoonful of cooking wine and a large spoonful of peppercorn water and stir until the meat filling becomes sticky.

Chop some green onions and place them next to the meat filling. Don’t chop the green onion too finely

Heat 35g of rapeseed oil, add 20g of flour while it is hot to make a puff pastry, and stir while pouring the oil. When the bowl is not hot to the touch, add 1g of thirteen incense.

Apply a little oil on the chopping board, take a piece of saved dough, stretch it out on the chopping board and press it thin.

Use a rolling pin to roll it up and down and brush with a thin layer of pastry.

Add appropriate amount of beef filling and sprinkle with chopped green onions. Lift the upper right corner of the dough and fold it down.

Then fold the lower right corner upward,

Roll the dough left and right, then roll it horizontally, stretching the dough while rolling.

When there are 30 centimeters left in the dough roll, use a knife to draw thin strips on the dough, roll it up, and close the edge downward.

Do not press down or roll out the newly made cakes immediately. Cover them with plastic wrap and let them rest for a while before pressing them.

Press the cake into a round cake before putting it in the pan. Preheat the oven to 200 degrees.

Put a little oil in a non-stick pan. Brown the crust on both sides, put it in the middle rack of the oven at 200°, and bake for eight minutes. The traditional beef shortbread is to put the cake into oil that covers about 1/2 of the cake body, and fry it slowly over low heat. I thought I used too much oil, so I put it in the oven for eight minutes.

The outside is golden and crispy.

The meat is soft and tender.

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