No dough, no oven, no lard, teach you to make crispy meat muffins, especially satisfying

 

Meat muffins are my family's breakfast today, in order to save time, I kneaded the oily skin and puff pastry last night, so this morning I got up in an hour, and I made ten meat muffins, which are very fast and simple, let's take a look at the detailed steps.

【Meat muffin】

Oily skin: 150 grams of all-purpose flour, 40 grams of corn oil, 20 grams of sugar, 50 grams of warm water.

Puff pastry: 100 grams of cake flour, 40 grams of corn oil.

80 grams of meat floss, 50 grams of salad dressing.

【How to do it】

1. Mix all the ingredients in the oil skin and puff pastry separately and knead them into a smooth dough. Cover with plastic wrap and let stand for 15 minutes, the dough is not easy to break.

2. Prepare the meat floss filling while the noodles are awake, I use seaweed meat floss, add 50 grams of salad dressing to the meat floss and mix well.

3. Divide the oily skin and oily skin into ten equal parts. About 26 grams of oil skin and 14 grams of puff pastry.

4. Take an oily skin to wrap a puff pastry, close the mouth and rub it round. Make all the puff pastries in turn.

5. Take a dough, roll it into a cow's tongue shape, roll it up from top to bottom, roll it out again with the mouth facing up, and roll it up from one end.

6. Turn the closure up again, press down in the middle, and bring the dough on both sides closer to the middle.

7. Roll it out into a round shape and wrap it in the meat floss filling. Close the mouth and press flat.

8. Preheat the upper and lower plates of the electric baking pan at the same time, and when the time is up, put in the meat muffin, and the electric baking pan does not need to be brushed with oil.

9. Boil until it is not golden, turn over and continue to burn. Five or six minutes on each side is about the same.

The delicious and oily meat muffins are ready, is it particularly simple, let's summarize the small details.

【Tips】

1. Wake up for a while after kneading the oil skin and puff pastry, so that the dough tissue is fully extended, so that the dough is tough and does not break the skin.

2. During the process, cover all the dough with a plastic bag or plastic wrap at any time to prevent it from drying out and cracking if it is waterproof and dispersed.

3. The meat floss filling can also be replaced with bean paste filling, mung bean filling, etc., according to your preference, the method is the same.

4. If you use a frying pan to burn, use the minimum heat to searing for a few minutes