This beef pie can’t be bought for 20 minutes in line. I will teach you how to use it for breakfast and snacks.

Without further ado, let’s take a look at the picture above, let’s see if the appearance and color of this beef patty attracts you and arouses your appetite?

Who doesn't like beef patties with thin skins and many fillings, crisp outside and tender inside, multiple layers, and rich and fragrant meat fillings? I learned the recipe of this delicacy in a scones shop that has been in business for 20 years. At that time, because there were more people who bought it, there was a long line. I was fine, so I watched it outside the shop. Steal the teacher and learn art! I wrote down the steps. After I got home, I slowly thought about it a few times and improved it a few times. The taste is quite good. Now I will share it with everyone.

Beef patties ingredients list

Purpose flour 250g, beef 200g, pastry 25g, green onions two, ginger one, salt amount, soy sauce, a spoonful of oyster sauce, a spoonful of chicken amount, onion ginger garlic fried oil amount, allspice right amount

How to make beef patties

1. Find a larger basin, add flour, 0.5 g of alkali, and 140 or so warm water, then stir evenly, and knead the dough repeatedly with your hands until the surface of the dough is very smooth.

2. Divide the dough into 5 small doughs of the same size, knead again smoothly, then brush a layer of oil on the surface of the dough, and finally cover with plastic wrap and let it wake up for 1-2 hours.

3. Use the time to wake up the noodles to make beef filling, chop the beef into minced meat, if it is too troublesome, you can beat it with a machine, then add oyster sauce, soy sauce, minced ginger and 15 grams of water, and finally stir in one direction until the beef filling is strong Be flexible, add the ginger garlic oil after the beef filling is strong, and mix well again.

4. Make shortbread; find a small bowl, add 25 grams of flour, 1.5 grams of five-spice powder, and 5 grams of salt to the bowl, then heat the oil in the pot to 6-7 percent hot, pour it into the flour, stir evenly and make a shortbread.

5. Take out a waking dough, roll it into a dough with a narrow side and a wide side with a rolling pin, and then brush a layer of pastry on the surface.

6. Dig a large spoonful of beef filling and place it on the wide side of the dough, and sprinkle the chopped green onion on top, then fold both sides of the dough in half, as shown in the picture below.

6. Then use your hand to pull the dough gently to stretch it, and then roll it up in the left and right directions to wrap the beef filling, as shown in the figure below.

7. When the whole package is finished to the end, put the dough on the chopping board and gently beat it, and roll it out slowly to make a pancake.

8. The rolled cakes cannot be put into the pan directly. Place them on the chopping board to wake up for one minute, then put a proper amount of cooking oil in the pan, wait until the oil temperature rises to 50% hot, add the cakes, then cover and simmer for two minutes .

9. After waiting for two minutes, open the lid and turn the pie over one side, then continue to cover the lid and simmer for two minutes. Repeat this cycle 2-3 times until the patties are golden on both sides and swell.

Tips:

1. When mixing noodles and mixing beef fillings, add water in portions, not all at once. The same is true for making pastry later.

2. The flour needs to be added with salt to increase the cheekiness, so that the elasticity is not easy to break when the beef filling is wrapped, and the rolling should be slower, otherwise it will easily break.

3. The condition for judging the maturity of beef patties is that the patties will bulge and be flexible when pressed.