Stir fry beef in mini baskets

Description

I want to offer amazingly delicious, beautiful and convenient portion of the flow of hot tender meat in a mini-baskets of dough. These baskets can be used at Your discretion to supply salads, snacks and even sweet desserts! As they say, everything is in the hands of Your imagination! Well, I want to show you how to prepare these baskets with stir-fry veal. The name of the dish is derived from the English words stir (to disturb) and fru (fry) and is the principle quick Browning on high heat. Bon appetit magical Christmas night!

Ingredients

Serum

1 l
Yeast

1.5 tsp
Sugar

1 Tbsp
Salt

1 tsp
Flour

10 cup
Butter

1 Tbsp
Vegetable oil

10 Tbsp
Veal

800 g
Bow white

1 piece
Carrots

1 piece
Ginger

40 g
Garlic

2 tooth
Soy sauce

4 Tbsp
Vinegar

1 Tbsp
Brown sugar

2 tsp
Black pepper
Pepper Cayenne
Lettuce

50 g

Cooking

First make baskets. Make a yeast dough on the dough of whey. Who does not know what it is, can use low-fat cow's milk. Warm serum dissolve 1 tsp yeast, white sugar and 4 cups flour. Cover with a lid and put to ferment for 8-10 hours. I left in the kitchen on the table. After 10 hours of fermentation that such a result.

Knead the dough completely. Add the remaining 0.5 tsp. yeast, salt, butter and flour, gradually fill up. The number I have indicated, it may take you more or less, depending on flour quality. Should be elastic, not too dense dough. Very convenient to mix in a blender with attachments for dough in the form of hooks. At the end of kneading add the vegetable oil, once kneaded, cover with a lid and leave for proofing.

I came in 40 minutes very well.

Begin to shape the pastry. Do not be afraid of this stage, in fact everything is done very easily and quickly. Roll out the dough into a rectangle of a thickness not exceeding 5 mm.

Cut the dough into strips with a width of approximately 7 mm pizza knife.

Now we need a base for baskets in the form of small cups. I had to sacrifice the silicone form in which connected several cups for muffins, cut it into separate cups. The strips of dough as if wound on a glass. First do horizontal stripes. The mold-Cup there's nothing I smeared. If you use silicone, then brush with vegetable oil.

Then put three vertical stripes.

Now do okantovany baskets, again imposed by the lower horizontal bar on top of all already generated. Kept the dough on the molds when baking very well.

So, get these blanks. Grease them with beaten egg. Bake at 180 degrees.

I included top and bottom heating elements and convection, very quickly baked. Proving process prior to baking did not.

Now for the handles for the baskets. Weave strips of dough pigtail.

Handle I was making little bowls on paper, matching the diameter to the diameter of the molds for the baskets. From the remnants of dough made vintage sticks.

The finished baskets are gently released from the molds. Top sides until the basket is soft, make small vertical cuts with a sharp knife in order to insert the handle.

Now for the meat. Prepare the marinade. Garlic and ginger minced (I rubbed on a grater). Add black and red peppers, soy sauce, brown sugar and vinegar.

Meat cut into small thin slices and put in marinade for 15 min.

Cut the onion into quarter-rings, carrots - long thin strips.

Heat in a wok 3 tbsp vegetable oil, squeeze the meat from the marinade and quickly fry, stirring, in butter on high heat until light brown.

Put roasted meat out of the wok. Add to the wok the remaining 2 tbsp oil and quickly fry the onions with a carrot, not more than two minutes.

Return the meat to the wok, add the remaining marinade, stir and cook on high heat for about another minute.

We fill our baskets with hot warm meat, insert the handle and serve immediately.

And ENJOYING great, flavorful meat in soft baskets! Bon appetit! I tried to show in the photo, some baskets are small relative glasses and mini bulbs. Hope you like my recipe!

Comments and reviews

Leave a comment or a recipe review