豬肉焦餅
描述
柔軟的餅皮，豐富的餡料，一口一口停不下
熱量
食材
步驟
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鍋中加入1大匙油，將豬絞肉放入炒至變色 Add 1 tablespoon of oil to the pan, put the ground pork and fry until it changes color
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加入1大匙醬油 Add 1 tbsp soy sauce
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加入1大匙米酒 Add 1 tbsp rice wine
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加入1小匙糖 Add 1 tsp sugar
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加入少許胡椒粉 add a pinch of pepper
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將所有調味料炒均勻 Stir all seasonings evenly
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加入1大匙太白粉水勾薄芡 Add 1 tbsp cornstarch water to thicken the sauce
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放入蔥花翻炒均勻 Add chopped green onions and stir fry evenly
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將餡料盛出放涼 Let the stuffing cool
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來做餅皮~碗中打入2顆雞蛋，攪散 Let’s make the pie crust ~ put 2 eggs in a bowl and stir
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加入150公克低筋麵粉 Add 150 grams of low-gluten flour
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將雞蛋與麵粉攪拌到看不到麵粉 Whisk the eggs with the flour until no flour is visible
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分次加入200cc清水，將麵團攪散成麵糊 Add 200cc of water step by step, and stir the dough into batter
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加入1/2小匙蘇打粉 Add 1/2 tsp baking soda
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再加入1大匙融化的有鹽奶油 Add 1 tablespoon melted salted butter
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將麵糊攪拌均勻 Stir the batter well
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平底鍋燒熱，倒入少許油，將油刷開 Heat a frying pan, pour a little oil and brush the oil away
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倒入一半量的麵糊，用小火煎 Pour in half of the batter and fry over low heat
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煎至餅皮微黃後，取出放置一旁備用 Fry until the crust is lightly browned, take it out and set aside
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原來的鍋子再加入少許油，刷開 Add a little oil to the original pot, brush it open
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將剩餘的一半麵糊倒入 Pour the remaining half of the batter into
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小火煎至微黃後，將餡料平舖在餅皮上 Fry over low heat until lightly browned, then spread the fillings evenly on the pie crust
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再蓋上另一張餅皮 Cover with another pie crust
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小心將餡餅翻面 Carefully turn the pie over
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看~漂亮的焦紋，將另一面也煎至出現焦紋 Look~ beautiful charred lines, fry the other side until charred lines appear
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煎好後取出，將豬肉焦餅切成八等份 Take it out after frying, cut the pork coke cake into eight equal parts
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沾辣豆瓣醬吃~更好吃 Eat with spicy bean paste~ it's even more delicious
小撇步
詳細烹飪網址：https://youtu.be/JHuIR0Pw9XU
