How to make meat floss

• 1. Remove the tendons and membrane from the lean meat, cut it into small pieces, boil the bleeding water, remove the foam, then turn to the lowest heat and cook for 40 minutes
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  2. Take out the meat, put it in a fresh-keeping bag and flatten it with a rolling pin, put it in the bread machine, add seasonings, and turn on the meat floss function.

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  3.To make mung beans, add appropriate amount of water to the mung beans and cook them in a pressure cooker

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  4.Add the oil in portions and fry until all is absorbed

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  5.Fry to this state, not too dry or too wet

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  6.The filling ratio is 2 mung beans:1 meat floss, for example, 200 plus 100

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  7.After the butter is melted in water, mix all the water and oil crust ingredients, mix the pastry ingredients, cover with plastic wrap and let rest for 20 minutes

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  8.Divide 35 grams of fillings, 22 grams of water and oil crust, and 15 grams of pastry

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  9.Put a piece of watery dough into a flat bun and put it into the pastry, with the seam facing down

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  10. Roll out and roll up

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  11. Roll it up again and cover it with plastic wrap for 15 minutes



12. Roll out a piece of dough with a thick middle and thin edges, wrap it in a trap, and seal it downward

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  13. Cover with plastic wrap and let rest for 15 minutes.Preheat the oven to 180 degrees.

• 14.Put it into the middle rack of the oven.I have a 45-liter oven here.I baked it for 35 minutes, turning the cake twice in the middle.
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  15. Bake until this is done, the surface will be slightly yellow