【勁多汁】爆汁牛肉煎餅 Juicy Beef Pie
麵團材料Dough Ingredients
- 中筋麵粉 All purpose flour 180克/g
- 熱水 Hot water 100毫升/ml
- 室溫水 Water 50毫升/ml
- 鹽 Salt 1克/g
- 油 Oil 10毫升/ml
餡材材料 Filling Ingredients
- 免治牛肉 Minced beef 300克/g
- 蔥花 Chopped spring onion 20克/g
- 薑蓉 Minced ginger 1湯匙/tbsp
- 芝麻 Sesame 1湯匙/tbsp
- 五香粉 Five spices powder 1茶匙/tsp
- 糖 Sugar 2茶匙/tsp
- 豉油 Soy sauce 2湯匙/tbsp
- 米酒 Wine 1.5湯匙/tbsp
- 粟粉 Corn starch 2茶匙/tsp
- 水 Water 25毫升/ml
- 麻油 Sssame oil 2 湯匙/tbsp
-
1
先將熱水與麵粉拌勻，再加鹽及室溫水，搓至均勻 Mix well hot water and flour first. Then knead well with salt and water.
-
2
將麵團靜置20分鐘至起筋，加油搓勻，再加蓋靜置1小時 Let the dough sit for 20 minutes until gluten appear. Then knead well with oil and sit for an hour.
-
3
除麻油外，把餡料的材料拌勻 Mix all filling Ingredients except sesame oil.
-
4
最後下麻油拌勻，然後放入雪櫃雪至起膠 Stir in sesame oil. Put inside a fridge until the filling is sticky.
-
5
將麵團分成6份，搓圓後再靜置15分鐘，餡料亦分成6份 Divide the dough into 6 parts. Knead those small doughs into ball shape then sit for 15 minutes. Divide the filling into 6 parts.
-
6
把小麵團桿成圓形，再把邊位壓薄 Roll a small dough into circle shape. Then roll the edge thinner.
-
7
放入1份餡料 Add in 1 part of filling.
-
8
拿起邊轉邊摺，包成小籠包狀，再輕力壓扁 Shape the dough like a Xiao Lung Bao then press.
-
9
燒熱油，中小火下牛肉餅，每邊煎3-4分鐘至金黃即可 Heat oil. Pan fry each side for 3-4 minutes until golden brown.
