Mung bean meat waffles
Overview
My husband likes to eat meat waffles very much. Ever since I made them for him once, he always asks me to make them for him.
Tags
Ingredients
Steps
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Prepare all ingredients
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Put the ingredients required for water and oil crust into the bread machine and start the dough mixing process
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While the bread machine is kneading the dough, we will make the pastry. Mix lard with flour. It won’t be easy to mix at first, just mix it a little more
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Let the dough rest for 15 minutes and divide each into 12 small portions
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Flatten the water-oil dough into a round shape and wrap the pastry with the tiger's mouth method, then place it with the seam facing down.
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Press the edge downwards and carefully roll it into the shape of beef tongue.
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After rolling, cover with plastic wrap and let rest for 15 minutes.
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Use a rolling pin to flatten the risen dough roll
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Carefully roll it into a long strip. The longer the puff pastry, the more cooked the layers will be.
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Roll it up and place it with the end facing down. Wake up for 15 minutes
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While the dough is resting, let’s make the meat floss filling.
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Form the meat floss filling into 12 small balls. If you do not add mung bean paste, you can add a little more salad dressing.
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Press the center of the risen dough with the end facing up, push both ends toward the center, pinch and shape into a round shape.
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Flatten the dough and roll it into a round shape
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The buns are stuffed with meat floss, and they should be flattened with the seams facing down
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Make two openings on the surface with a knife. Place in the middle rack of the oven and heat up and down to 170°C for 20 minutes. Keep an eye on it while baking, just make sure the surface is colored.
