What is the taste of the improved puff pastry meat bun, and what is the difference between the taste

Compared with the traditional meat sandwich bun, the skin of the puff pastry meat sandwich bun is more vegetarian, and the taste will be better, which can better meet the taste needs of modern people.

The biggest difference is that the bread is different, the improved cake tastes crispier and crispier, and when the meat is stewed, it is still the same as the original.

In fact, the taste is quite good, it tastes particularly crispy, and the traditional meat bun is generally soft. It melts in your mouth.

Meat bunsIt is the characteristic of Shaanxi Province.

Meat Sandwich Bun is an ancient Chinese language.

The abbreviation of "Meat Sandwiched in Bun" is one of the traditional specialties of Shaanxi Province, China. Meat sandwich bun is the soul symbol of Shaanxi cuisine, and the meat sandwich bun is favored by the majority of foodies with the characteristics of soft and mellow aroma, fat meat and lean meat without firewood.

The origin of the meat sandwich bun:

Historically, the meat bun originated in Korea during the Warring States period, and the meat in the meat bun at that time was called "cold meat", and many people in Korea during the Warring States period liked to eat "cold meat".

At that time, the hotel shopkeepers saw that the guests liked to eat "cold meat" so much, and the continuous improvement and innovation played a good role in promoting the development of meat sandwich buns later.

Destroyed Korea. Some Koreans fled to the ancient capital of Chang'an and brought the predecessor of the meat sandwich here.

Unexpectedly, the people of Daqin also love to eat, so the Koreans who were destroyed opened a number of restaurants in Daqin with meat sandwich buns as the main dish. Among them, the owner of a restaurant named Qinyu Meat Sandwich Bun in order to explain that his "cold meat" is the most authentic, and many small traders and vendors make meat sandwich buns for a living, and it is these people who promote the development of meat sandwich buns.

Meat sandwich bun is a specialty of Shaanxi.

Meat sandwich bun is a specialty of Shaanxi, this snack is very delicious, very popular with Shaanxi people. The bacon meat sandwich bun is made with steamed bread and bacon meat, and the bacon meat is fragrant and tender, juicy and has a thick taste. Steamed bun is a special baked cake that is crispy on the outside and soft on the inside, which is very delicious.

Therefore, the cured meat and steamed bun make people eat with endless aftertaste, and it can be said to be one of the famous local snacks in Shaanxi. Bacon and meat sandwich buns, Shaanxi cold skin, and Bingfeng soda can be said to be the fast food snacks that every household in Shaanxi wants to know.

When you come to Shaanxi, if you don't eat meat buns, you don't eat Shaanxi's delicacies, because meat buns are one of the signboards of Shaanxi cuisine. However, do you know why the meat sandwich bun is not called the steamed bun? Let's find out.

For outsiders, when they first hear the meat sandwich bun, they think it is a sick sentence, but in fact, the meat sandwich bun is the abbreviation of the ancient Chinese "meat sandwich in the bun", which is one of the traditional specialties of Shaanxi Province, China. In January 2016, the meat sandwich bun was included in the fifth batch of intangible cultural heritage list of Shaanxi Province.

Regarding the meat sandwich bun, there is also a saying that in the past, people tried to justify the name of the steamed bun and wanted to make the meat sandwich in the bun, but the call became "no meat", which made the bold Shaanxi people feel that they had no face, so they let the meat "overflow" out of the bun, and the term "meat sandwich bun" has been continued.

It will be too greasy to eat, but some people like to eat, you can add some onions, peppers and coriander when chopping meat, which can also relieve greasy, everyone has a different degree of acceptance of meat fat and thinness, and hobbies are not the same. With the acceleration of the fast pace of Xi'an city, most of the white bread in the street and shopping malls are baked in the electric oven, I can tell you responsibly that the white bread baked in the electric oven has no soul, and the white bread baked in the stove has its own flour fragrance.

There are two kinds of cakes with <> meat and steamed buns, one is baiji cake and the other is Tongguan cake. Delicious meat and steamed bread should be eaten with a noodle flavor, not a greasy taste, because the meat itself has oil, if the cake is too greasy, it will especially affect the taste, especially in summer. I don't like it if it's too greasy, but we don't seem to eat meat buns here, each place has a different diet oh meat buns, we have two methods here, one is white Ji bun with meat, generally five yuan a piece, this kind of white Ji bun is not fried, and when doing it, there is no oil.

Divide the kneaded dough into 6 equal portions; Take one of them, knead it into a shape that is thick in the middle and thin on both sides, and then roll it out with a rolling pin; Roll up the flattened dough along the side, with the last little tail on both sides, and flatten it; It is generally a white cake and does not take away the taste. Tongguan Pork Sandwich is a puff pastry, which may be what you call a fried cake, and crispy and delicious is another flavor.

I think it's still crispy on the outside and fragrant on the inside, and the meat bun tastes better. If you eat it for a long time, of course, it is moderate white flour. It is convenient and popular, if you can reform the ingredients in the steamed bun, add some coriander and various vegetables, and add some varieties that suit the tastes of people everywhere, maybe business will be better.

It's still delicious white cakes. Because the meat sandwich bun is sandwiched with pork belly, which contains some fat and broth, the outside bun shows the original taste of the dough so that it does not feel greasy inside, and the aftertaste of the meat will be more obvious, and at the same time, it can also highlight the wheat flavor of the dough.

This is a local delicacy in Shaanxi, and the most classic saying is to cook the meat and then put it in a white bun and eat it.

Of course, the meat bun is the flavor of Shaanxi, and it is particularly delicious, the traditional way to eat is actually to make this meat very bad, and then put it in a very delicious bun, so that it is very tasteful, and it is special to satisfy hunger and hunger.

Meat bun is a flavor snack in Xi'an, and the most traditional way to eat it is combined with Malatang, which is very delicious.

The flavor snacks in Shaanxi, what we see are generally marinated pork sandwiched with some vegetables, poured with sauce and chopped, that taste, you can not eat.

What are the characteristics of meat sandwich buns?

The main meat sandwich bun: bacon meat.

Features: The cured meat is fine, and the meat poured out of the good old soup is even more delicious and thick, and the meat is crispy until it is crispy; The steamed bun should be dry, and the meat should be "fat but not greasy, thin but not firewood", so that the meat sandwich bun is made of fragrant meat crispy, which makes people have an endless aftertaste, no wonder people want to praise the meat sandwich bun "The fat meat is not greasy to eat, and the lean meat can not be full of oil." You don't need to bite the meat to rot yourself, and the aftertaste will not dissipate for a long time after eating."

Ingredients: 300 grams of plain flour; water 160 g; yeast grams; baking powder; salt 1 gram; 8 grams of oil.

The practice of buns sandwiched with meat.

1. Put all the cake ingredients into the bread machine and start the kneading program.

2. Knead until the dough is smooth, cover with plastic wrap and ferment to double the size 3. Ferment the dough with small holes inside, not large holes.

4. Remove the dough. After exhausting, kneading evenly, divide into several dough 4, take a dough and roll it into long strips.

5. Roll out the long tongue.

6. Fold it in half.

7. Roll up one end.

8. Press to the bottom.

9. The bottom is pressed.

10. Bottom down, flatten the dough, then roll out the dough with a rolling pin 11, put it in a pan, heat it over low heat, no oil is required.

12. It takes about 10 minutes to complete the color of one side and then change the other side.

Ingredients for making meat sandwich buns:

300 grams of flour, 20 grams of baking powder, appropriate amount of warm water.

Detailed steps of the preparation of meat sandwich buns.

1 Melt the baking powder with warm water, pour it into the flour, and mix it with your hands to form a dough with moderate firmness. Cover with a cloth and let rise for 40-50 minutes. Wait until the dough is fully inflated.

2 Then: Cut into 6 portions Knead each portion again, flatten it, roll it out into a circle, and make it like this.

3 Heat first, don't put oil. Put the pie in it and prick 9 small holes with a toothpick. Tie on both sides. Cover the pot, be careful not to burn, and turn over for a few minutes. You can already smell the scent.

4 The dough will swell a little, fluffy and fluffy, and of course delicious.

Hello! Of course, this depends on how to mix the noodles, and then how to make the buns, and it is very important to control the amount of oil and heat, as well as the time to put it into the pot.