How to make water and oil fillings delicious? How to make oil cake filled with water and oil?

1.Low powder. Mix with Taibai powder, sift it, pour it into a steel basin, add caster sugar and water, stir well, and then put it in the refrigerator and let it stand for 30 minutes for later use.

2.Preheat a pan over low heat to about 160 degrees and coat evenly with a thin layer of salad oil.

3.50 grams each.

The red bean paste is formed into a square, and one side of it is evenly smeared on Method 1, and then put it in a pan and fry it until golden brown.

Ingredients: Dumpling skin: dumpling flour (high-gluten flour), appropriate amount of cold water, one egg white. Toutoutiaolai.

Meat filling: 6 points of pork leg meat, 4 points of fatty meat, 1 small handful of watercress, a little minced ginger, a little chives.

Meat filling: thirteen spice powder, salt, light soy sauce, oyster sauce, white sugar, chicken essence, sesame oil, cooked slash oil and headline rais.

To make dumplings, you need to use high-gluten flour to be gluten-free, watercress because it is very oil-absorbing, so the proportion of fat and meat should be more, and the ratio of vegetables and meat is 3 to 1

Ingredients: Rose filling: 300 grams of rose sauce, 50 grams of flour, 25 grams of peeled cooked peanut kernels, 25 grams of cooked black sesame seeds, appropriate amount of sugar.

Fresh flower crust puff pastry: 250 grams of all-purpose flour and 125 grams of lard. Flower pie crust and oil crust:

All-purpose flour 250....

Dumpling wrapper: dumpling flour (high-gluten flour), appropriate amount of cold water, one egg white. Lai Yan headlines.

Meat filling: 6 points of pork leg meat, 4 points of fatty meat, 1 small handful of watercress, a little minced ginger, a little chives.

Meat filling: thirteen spice powder, salt, light soy sauce, oyster sauce, white sugar, chicken essence, sesame oil, cooked slasha oil headline laiyan.

To make dumplings, you need to use high-gluten flour to make gluten, watercress because it is very oil-absorbing, so the proportion of fat meat should be more, and the ratio of vegetables can not be too much, and the ratio of meat is 3 to 1 Laiyan headlines.

How to make it: Laiyan headlines.

01.Cut the pork into small pieces, chop it slightly, and then put it in a blender and stir it until it is very minced into a puree. Wash the watercress and cut off the bottom rhizome. Toutoutiaolai.

To make water and stuffed meat, it must be pureed to make it easy to absorb water. Lai Yan headlines.

02.Gluten flour, add water, egg whites, and quickly stir with chopsticks to form a snowflake. Knead the smooth dough and put it in a bowl, cover with plastic wrap and let it rise for 20 minutes. Lai Yan headlines.

03.Beat the pureed meat and put it in a basin. Finely chop the ginger and shallots, chop the watercress, put it in a bowl and put it in a bowl with an appropriate amount of salt for 10 minutes.

Vegetables will come out of the water when they encounter salt, so don't pour out this vegetable water. It will be beaten into the minced meat in a while. (Benefits of this treatment:.)

First: let the vegetables soften, and second: separate the juice of the vegetables without wasting them)

05.Prepare water to make the filling: Normally, 1 kg of meat filling can be about three or four taels of ginger and scallion water. Because there will be vegetable water here for a while, only three taels will be fine. Toutoutiaolai.

Cut some ginger first, put the green onion in a small bowl, pour in water and soak for 10 minutes, and use your hands to grasp the flavor of the ginger and green onion. Lai Yan headlines.

Slowly pour the ginger and shallots into the meat puree in 3 times, stirring clockwise with chopsticks as you pour. Lai Yan headlines.

Then slowly pour the water from the vegetables into the meat puree, stir while also pouring, and finally add the meat filling seasoning mentioned above and stir well. Lai Yan headlines.

The first thing to do is that we need to prepare some peppercorns, and then brew them with warm water, so that a bowl of pepper water will be ready, and put it aside for later use. Next, prepare another piece of foreleg meat, clean it, put it in a meat grinder, and grind it into a meat filling for later use. After the meat filling, we prepare a small basin, put it in, and then prepare to mix the filling.

First of all, the bowl of pepper water is indispensable, pour it into the meat filling in batches, and whip the meat filling in the same direction. After pouring and stirring the pepper water, we prepare some green onion and ginger, chop it into minced pieces, put it in the meat stuffing socks, and then pour in the appropriate amount of salt, pepper noodles, light soy sauce, oyster sauce, sesame oil, and then beat an egg, or in one direction, stir it thoroughly. Then we have to prepare a kind of "oil", this oil is actually spice oil, pour the oil into the pan, then add green onions, ginger and peppercorns, and start slow frying.

After frying the fragrance, throw away the peppercorns and green onion and ginger, then pour out the spice oil, let it cool, pour it into the meat filling, and mix it thoroughly.

Put 200g of yellow rice noodles into a pot.

Inside, pour in 110 grams of water, mix well into wet lumps, grab a handful with your hands into a ball, and it can be loose, like sand. Steam for half an hour until cooked, take it out and pour it into a basin, dip your hands in cold water and roll it while it is hot, do not rub it too much. Grease the dough with a little oil and set aside the headlines.

Step 2: Lai Yan Headlines.

Place the red adzuki beans. Put it in a pot, pour in water and boil, simmer over low heat until soft and rotten, red dates (if it is dry red dates, soak them overnight) on the steamer to steam and remove the skin and date core, boiled soft red beans and dates are rolled into a puree with a rolling pin, put them in an oil pan and add sugar.

Stir-fry for a while, and it will become a filling strip.

Step 3: Lai Yan Headlines.

Smear a little oil on your hands, knead a piece of dough about 50 grams, knead it round and knead it into a round piece by hand, wrap it with jujube bean paste, pinch it tightly into a ball, and then press it into a flat circle with your hands, that is, it becomes a cake blank and a head of noodles.

Step 4: Headline Lyan.

Pour cooking oil into the pan.

Burn until it is hot, put in the cake blank, fry it until golden brown, remove it, and you can eat. If you like something extra sweet, you can sprinkle some sugar on top. Toutoutiaolai.