Meat floss
Overview
How to cook Meat floss at home
Tags
Ingredients
Steps
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Wash the peeled mung beans and cook them in a pressure cooker until soft. Pour directly into the wok. Add appropriate amount of rock sugar and oil and stir-fry over low heat.
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Fry until the water in the filling evaporates. When it is ready to form a ball, add the meat floss and mix well.
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After cooling, divide the filling into pieces weighing about 30 grams each, and cover them to prevent the skin from drying out.
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Knead the dough and puff pastry separately and let them rise for 1 hour. (Because I didn’t have all-purpose flour, I used a mixture of high-gluten flour and cornstarch instead)
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Divide the dough and pastry into 28 pieces. The dough weighs about 20 grams each and the pastry weighs about 13 grams each. Take a piece of dough and wrap it in a piece of pastry.
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After closing, roll it out.
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Roll up.
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Roll out again.
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Roll up. Make all the dough and pastry, cover with plastic wrap and let rest for about 15 minutes.
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Take a piece of dough, flatten both sides, fold it toward the middle, flatten it, and roll it into a round shape.
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Wrap in a piece of stuffing and slowly close it with a tiger's mouth.
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Place in baking pan and press flat.
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Preheat the oven to 180 degrees, upper and lower heat, middle layer, and bake for about 40 minutes.
