The method of curry beef golden bags

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• 
  1

  Stir -fry the stuffing 2 hours in advance.

• 
  2

  Tudou peeled and cut less than 1 cm.

• 
  3

  Heat the wok, put the beef filling directly into the pan, stir fry and change color and produce fat.

• 
  4

  Stir -fry the potato into the pan until the surface is transparent.

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  5

  Speed \u200b\u200bmeal curry blocks into the pot, turn over medium heat, and fry the curry blocks.

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  6

  Add a small amount of water, make the filling sticky, turn off the heat, put it into the bowl, slightly a little bit, a little slightly, a little bit Dry, keep the plastic wrap into the refrigerator and save it, then use it completely before use; stir fry and cool for a few hours in advance. If necessary, you can fry the night before and use it the next day.

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  7

  The bread materials are ready, see the previous material table in detail.

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  8

  All materials except butter are entered into the kneading barrel, the water absorption rate of flour is different, and the amount of water can be reserved. 20 grams, look at the state of the dough; first stir into a ball at a low speed, stir at a medium speed for 2 minutes, and then turn to high speed.

• 
  9

  First integrate the butter into the dough at a low speed, then rotate medium speed and high -speed stirring; For non -sticky walls, a piece of face can be used to support a transparent and elastic film with your hands.

• 
  10

  The navigation is rounded in the basin, the plastic wrap, the basic fermentation of the warm and humid place; , Temperature 28 degrees, spray an appropriate amount of water inside the oven to increase humidity.

• 
  11

  The dough is twice as large as the dough, the finger dipping flour pokes a hole on the top of the dough, does not collapse, and returns slightly back. Shrink; the dough is poured on the chopping board and patted and exhausted gently.

• 

  12

  Weighing and dividing according to the mold used or the styling you want to do; Firstly, 6 30 grams of dough are called, and the remaining flat is divided into 6 copies, each about 60 grams.

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  13

  Kneaded the round, and the plastic wrap was relaxed for 15 minutes.

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  14

  The loose 6 small dough in minutes to make a cake-shaped, wrapped in 15-20 grams of curry beef filling Essence

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  15

  Sealing strictness.

• 16

  Put in the mold, use your handsRefers to gently pressing the flat, 15 minutes fermentation.

• 17

  The relaxed large dough are filmed into cakes and wrapped in 40-50 grams of curry beef filling.

• 18

  The sealing pinch is tile into oval.

• 19

  The sealing is down, and the code is placed on the second fermentation on the non -stick baking tray.

• 20

  Small bread fermented for 15 minutes, cover the lid, preheat 190 degrees for the oven.

• 21 Send the small bread into the middle layer of the preheated oven, the temperature is 190 degrees up and down, 16 minutes in 16 minutes, 16 minutes Essence

• 22 Lightly shake the baking sheet for a few times, remove the mold, and eat it when it is warm; A butter was leaked from the seal, and the kitchen paper was wiped off while it was hot.

• 23 Look at the big bread. When it is twice as large, first brush the egg liquid on the naked dough.

• 24 dipped in golden bread bran, flip it, put the remaining naked surface brush egg liquid, dipped the bread bran Essence

• 25 The code is placed in a non -stick baking sheet.

• 26 Send the middle layer of the preheated oven, 180 degrees up and down, 20 minutes.

• 27 Lightly shocked with a baking tray after the baked, transferred to the drying rack until it was warm and edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible. Essence

• 28 The beautiful small bread, even crispy at the bottom.

  Tips

1. This side is not limited to the mold, the shape is diverse, the bread bran is optional, there will be different appearance and taste;