How to Make Beef and Carrot Pie

Likes to eat beef Hu radish filling buns can actually make beef radish filling buns at home radishfilling buns because the preparation of beef and radish filling buns is very simple, and compared to those made in restaurants, homemade beef and radish filling buns are healthier and more reassuring to eat.

Beef Radish Filling Buns Ingredients introduction

Main ingredients:

flour(125 grams) water (80 grams) beef mince (120 grams) radish (100 grams)egg liquid (appropriate amount)

Auxiliary ingredients:

sesame seed powder (appropriate amount)white pepper powder (appropriate amount) cooking wine (appropriate amount) old soy sauce (appropriate amount) salt (2 grams)onion(15 grams)ginger(3 grams) sesame oil (8 grams)

Beef Radish Filling Buns Preparation Steps:

Prepare all ingredients.

Measure the flour and mix the beef into mince, grate and chop the radish, finely slice the onion and ginger.

Knead the flour with warm water to form a smooth dough, rest for 30 minutes.

The best beef is three parts fat and seven parts lean, I used all lean because family members don't like fatty meat. You can add more water later for a smoother texture and use sesame oil as a substitute.

Add some water to the beef, mix well until it absorbs the moisture, then add egg liquid, sesame seed powder, white pepper, cooking wine, old soy sauce, salt, sesame oil, and an appropriate amount of seafood sauce.Mix with chopsticks in one direction quickly until the meat mince becomes sticky. Add finely chopped onion and grated radish, mix well, set aside the meat mince.

Divide the rested dough into six small portions.

Roll each portion into a thick, thin pancake-like shape.

Wrap the filling with the dough, seal edge downward, flatten slightly.

Preheat the electric griddle, add a little oil, place all buns on it.Paint the surface of the buns with oil as well. Lift and flip to cook both sides until golden brown.

Remove from heat, very soft and delicious!

Cut one open to see the strong beef flavor inside.

Tips:

1. Choose three parts fat for better taste, based on personal preference.

2. Knead with warm water will make the dough softer.

3. Add a water step for the beef to ensure freshness and tenderness.

14. Do not cook too long; both sides golden brown is sufficient!

5. I have extra beef mince, can freeze it for future use.

Knead the dough with warm water for a softer texture.

Soak the beef in water to make it tender and juicy.

4.Cook the pancakes for a short time, until both sides are golden brown.

I can freeze the excess beef filling for future use.