Foodabc Festival food customs Mid-autumn Festival

Pickled vegetable and fresh meat pastry

2025-03-10 02:58:49 174

Pickled vegetables and salted meat puff pastry, the savory meat filling is wrapped in layers of puff pastry, and when you take a bite, the delicious taste is irresistible!!!

Details of ingredients

Medium gluten flour200g
lard80g
Minced meat200g
Clear water40g
Pickled cabbage80g
Sugar powder5g
Pepper powdera little
starch1 spoonful
Cooking wine1 spoonful
soy sauce1 spoonful

Technique

difficultybeginner
workmanshiproast
tasteSalty and fragrant
timeThree hours

Steps to make Pickled vegetable and fresh meat pastry

1. Prepare ingredients.
Mix cooking wine, soy sauce, starch, pepper and minced meat evenly, and marinate for a moment.
3. Add chopped pickled vegetables and mix well.
4. Divide into 8 equal parts, knead into balls, and freeze in the refrigerator for 1 hour.
5. Put all the water, oil, and leather ingredients into a large bowl, knead them into a smooth dough, cover it with plastic wrap, and let it rest for 30 minutes.
6. Place the pastry in a bowl and mix evenly using a pressure mixing technique.
7. Divide the oil crust and pastry into 8 portions, roll them round and set aside.
8. Slightly flatten the dough with water oil skin, wrap it in oil pastry, and pinch tightly at the closing.
9. Roll the small dough into a cow tongue shape one by one, roll it up from top to bottom, cover it with plastic wrap, and let it sit for 15 minutes to relax.
10. Fill with filling and pinch tightly at the closing.
11. Dip the seal in a small amount of pigment and decorate the surface of the dough.
12. Place it in a preheated oven, heat it up and down to 190 degrees, and bake the middle and lower layers for about 30 minutes. To prevent excessive coloring, tin foil can be added during baking, and once baked, it can be consumed.
13. It's out of the furnace.