Hello everyone, I am Xiao Gao. Today we will make beef stuffed flatbreads.
How can I wrap a large filling, then roll it out easily to very thin bread without breaking the wrap.
let's see how I do it.
All-purpose flour,
room temperature water,
a little yeast.
And oil.
Mix it into a dough.
The 60% water-to-flour ratio dough neither soft nor hard.
Rest it for 15 minutes.
Then knead the dough for a minute.
Divide into 6 small doughs.
Take a small dough.
Put the side in.
Press down.
When I press down the dough, it shrinks back.
Don't wrap meat filling now. Don't try to fight with gluten, or you will lose miserably.
Have to wait for a while, after the gluten relaxes. Then wrap the fillings.
Speaking of fillings, let's make it.
Boil sweet potato starch noodles for 3 minutes until soft.
Rinse with cold water to reduce the stickiness.
Chopp.
Finely chop the Chinese leeks.
Beef, dark soy sauce, light soy sauce, Sichuan pepper powder, white pepper powder, five-spice powder and salt.
Mix well.
Add leeks and noodles.
One tablespoon of sesame oil, one tablespoon of vegetable oil.
The seasoning is on the beef, and the oil is wrapped on the noodles and leeks.
Then mix together.
Also divided into six parts.
After 20 minutes, the gluten is completely relaxed and it is easy to wrap.
If you can't do it, it's not because you are lack of skills.
Most of the time, you are fighting with the gluten.
The next steps may be different from usual.
Prepare a plate. Cover with plastic wrap,
brush with some oil to prevent sticking.
Put in the dough. Brush the oil again. Seal it with oil to prevent it from drying out.
Cover with plastic wrap and put in the refrigerator overnight.
The next morning.
Take out the dough.
The gluten has been completely relaxed.
You can roll it out easily, and you can roll it out very thin.
Another advantage of overnight resting is that you can cook it anytime the next day.
If you choose to make breakfast, it can be ready in five minutes.
The dough can be stored in the refrigerator for one to two days. You can cook lunch or dinner as well.
Without the strength of gluten, you won't be easy to roll round.
But it doesn't matter, press with your hands.
Turn it over and see, it's complete.
Pour a little oil in the pan. Put in the bread.
After the bottom is slightly cooked, turn it over.
If the dough is intact and has no holes, it will puff up.
After the bread puffs, it is cooked.
Cut open.
Thin dough, thick meat. Very delicious!
The overnight resting method can not only make thin flat bread, but also other breads.
In the next episode, we will make another classic breakfast recipe using this overnight dough resting method!
Thank you for watching. I’m Xiao Gao. See you in the next episode!