The beef shortbread that can be made without dough is simple, salty and crispy, and the bite is crispy and the residue is removed

Today I will share with you the practice of a meat patty, when it comes to meat patties, my favorite is beef shortbread, I used to buy a few when I passed by the cake shop, crispy crust, plus fragrant but not greasy meat filling, a bite down, the meat filling is full, and the gravy is bursting, it is really enjoyable, friends who like it can try it!

Add 5g of salt to the prepared flour, then mix the dough with 350ml of warm water, stirring while pouring;

Stir into a dough flocculent shape and add 30ml of cooking oil;

Knead the dough into a smooth and soft dough, then smear the dough with cooking oil and set aside to let the dough rest for 1 hour;

When we wake up, we will adjust the meat filling, add chopped green onions, salt, cooking wine, light soy sauce, oil consumption, sesame oil, stir evenly in one direction, stir until the strength is high, the filling will be adjusted, and it will be marinated for a while to add more flavor;

Next, let's adjust the puff pastry, add 40g of flour, a spoonful of salt, a little spicy fresh, add 40ml of hot oil to the bowl, stir well, and the puff pastry is ready;

Grease the board, take out the awakened dough and put it on the board, do not knead the dough, tidy up the dough slightly, arrange it into long strips, and cut it into evenly sized dough pieces;

Take a dough, put it on the cutting board, push it with your hand, without a rolling pin, and push it into a thin rectangular dough;

Smear with puff pastry, put the adjusted meat filling on one end of the dough, lift it on both sides, fold it in the middle, and wrap the meat filling;

Then take the meat filling, stretch it back and roll it in, and after rolling it to the end, give it a mouth;

After the dough is ready, set aside and let it sit again for 5 minutes;

After waking up, the cake blank will be slightly flattened and thinned, and it can be baked in the pot;

The electric baking pan is preheated and brushed with oil, and the finished cake blank is put into it, and the surface of the cake blank is brushed with oil, which can lock in moisture;

The bottom surface is burned until golden brown, turn over and continue to burn, the whole process is burned on low heat, turn over in time, it is cooked in about 5 minutes, and it is out of the pot;

Summary of the preparation of mille-feuille shortbread:

1. Raw materials: 500g of flour, 280ml of warm water, 5g of yeast, 15g of sugar, 80g of brown sugar, 30g of flour, crushed black sesame seeds;

2. Knead the dough softly;

3. The meat filling can also be filled with pork or changed to chopped green onions, which is very delicious;

4. Beef shortbread uses more oil, and it is not recommended to eat too much at one time if the digestion is not good;