When I was a kid, I didn’t know what was on the shelves, and every time I went to Rosa’s Cupcakes, I’d look for it, and naturally, I never found it again.
I bought these on a whim the other day and immediately thought of making them.
It’s actually quite simple, so I’ll always remember it.
Beef, black pepper, onions, warm in a crusty bread.
The warm aroma of meat and onions always brings back memories.
It will remind you of countless Changsha autumn evenings and mornings.
The air is humid, the sky is dark, and the streetlights are all lit up.
Sirens are blaring in the traffic jam.
I’m walking to or from school with a loaf of bread.
Bread that’s taken off the shelves early is remembered often.
The childhood of wanting to grow up is gone forever.
head of red onion
Oil, salt, pepper, soy sauce.
whole egg white
Flour (hand flour)
Danish Beef Puffs – Lazy Man’s Flycake Edition
Beef chopped, red onions chopped (if you don’t have red onions, substitute a small amount of onions for them, the aroma will be weaker)
Heat the pan over high heat, then lower the heat, add a little oil and fry the red onions.
When you smell the aroma of the onion, add the minced beef and stir-fry until broken, add pepper, salt and soy sauce and continue to stir-fry (you can put more pepper, salt is the main reason for the saltiness, you have to add a few drops of soy sauce on it, mainly for freshness).
Keep stirring until the pan is dry and the meat is a little dry, tasting like dried meat, then turn off the heat and set aside to cool.
Take the two sheets of pie crust out of the oven and let them defrost for a while, then you can dust your plates and rolling pins with flour to prevent them from sticking.
The pancakes should be at room temperature for 2 minutes, then you can roll them out.
Put the meat on the right side evenly. Cover the left side with the pasta.
Pinch the short bottom edge and long side edges together and stuff the filling through the top opening, which will allow for more filling than if you just pinch and knead.
Now that it’s almost stuffed, shape the pastry, pinch the edges of the pastry as much as possible to prevent the filling from showing, and place it in the freezer for 20 minutes, or overnight if you’re making breakfast the next day.
Take out the frozen dough, cut three times on the surface, spread it evenly with the egg wash, and bake in the preheated oven at 190 degrees for 28 minutes.
Clanging out of the oven!
It’s the smell of childhood.