Brick Pastry Smoked Beef


Basic Recipes Brick Pastry
  • Materials

400 ml water (room temperature)
250 g high protein wheat flour
50 g semolina flour can be replaced with high protein flour
1/2 tsp salt
1 tbsp oil to polish wok
100 ml vegetable oil for frying
50 g butter, melt, for polishing


  • How to make:

1.    Mix and stir well all ingredients (using a blender or a better food processor). Strain if necessary, then cover with a plastic wrap and let stand in room temperature for 1 hour.
2.    Prepare A flat frying pan, heat over small heat until it is quite hot. Apply a frying pan with thin oil, wipe excess oil with the kitchen tissue.
3.    Stir the dough to avoid deposits. Dip the brush into the dough and sweep the dough over the frying pan evenly. Cook until cooked with color to be somewhat transparent, it takes about 3-5 minutes. Then remove the brick pastry with the liver so as not to tear.
4.    Repeat cooking until the dough runs out, the frying pan does not need to be applied again with oil but apply thin oil when stacking the dough is ripe.


Another Recipe

Sweet Brick Pastry

  • Content:

200 g smoked meat, diced
1 tbsp grated lemon peel
2 tbsp lemon juice
1 large red chili pepper, seeded, finely chopped
1 large green chili, flue, finely chopped
2 tbsp chopped cilantro
150 g mayonnaise
3 tbsp sweetened condensed milk
1/2 tsp salt
1/2 tsp ground pepper powder


  • How to make:

1.   Prepare for brick pastry
2.   Contents: Mix all ingredients to fill, stirring slowly until blended
3.   Take a sheet of brick pastry, dab it with thin thinner butter then give 1 tbsp of contents. Fold like an envelope. The bottom of the joints is not disconnected. Do until the pastry and fill out.
4.   Heat the vegetable oil in a flat frying pan over medium heat, the stuffed pastry is filled. Don't be overly center. Fry until both sides are golden yellow, lift, and drain. Serve with chili bottle.

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