Accessories: appropriate amount of salt, 5g of Jiang Mo, 20g of chopped green onion 10g, 20g of broth, 2g of white sugar 1 tablespoon, 2g of white pepper, a little cooked white sesame seeds and 2 tablespoons of soy sauce.
Steps:
1, put the meat stuffing into the chef's bucket, and put the broth, Jiang Mo and chopped green onion together. If there is no broth at home, you can add some chicken essence to enhance the taste.
2. Chop the mustard tuber and pour it directly into the bucket, then add soy sauce, pepper, sugar and salt to taste. 1-2 Start the chef and stir for 5- 10 minutes until it is even. Don't add too much salt here, mustard tuber itself is very salty, and friends with light taste can do without salt.
3. Pour all the flour, milk powder, water and corn oil into the chef's bucket and knead it into smooth dough.
4. Put the kneaded dough into a basin, apply a little vegetable oil on the surface and wake it for at least 20 minutes.
5. After the dough is proofed, divide it into small portions according to the size of the oven. My oven is a 62-liter baking tray, and each small dose is about 80-85g. Take out a piece of dough and flatten it by hand without a rolling pin. The dough is very soft, just put it in the palm of your hand and flatten it. Dough can't be baked at once. Divide out appropriate small doses each time, and seal the rest with plastic wrap.
6, stuffing, how much stuffing is adjusted according to personal preferences.
7. Tighten your mouth and gently knead it into an oval shape.
8. Gently pinch it in your hand, transfer it to a baking tray, and press it into a rectangle. The length of the cake can be pressed into the width of the baking tray, then sprinkle a little white sesame seeds on the surface and press it gently. It doesn't matter if you accidentally crack the skin when pressing it, and it doesn't affect the taste.
9. Preheat the oven at 230 degrees 10 minute, put it in a baking tray and bake it until one side is golden (10 minute), take it out, brush a thin layer of vegetable oil on the surface of the pot helmet, turn it over and bake it until the surface is golden (10 minute), then take it out and brush a thin layer of vegetable oil on the surface of the pot helmet.
10, take out the baking tray, and the home-cooked version of Guo Kui is finished. The shell of the pot helmet is very brittle and the color is very dark. You can adjust the time according to your personal preference.