【AnnaZ】Wellington Steak|惠灵顿牛排教程

【视频分割线|line】
00:00~00:11
很有仪式感的开头|It's a very ceremonial beginning
00:12~03:35
中文版介绍|Chinese Version
03:36~06:48
英文版介绍|English Version
06:49~07:07
成果展示|Results Showcase

👇
惠灵顿牛排是一道法国名菜，也是一道西餐制作的经典料理。用酥皮包裹上好的牛里脊，并且配上蘑菇酱，鹅肝作为佐料，在提升食物味道的同时，丰富了食物的层次。是一道非常有仪式感的西餐料理！

Wellington Steak is a famous French dish and a classic dish made from Western cuisine. Wrap the good bovine ridge slivers with crisps and serve with mushroom sauce and foie gras as a topping, enriching the food's level while enhancing the taste of the food. It's a very ritualy Western cuisine.

这次制作的是无鹅肝版本，制作过程会更加简单，更加容易成功喔。
This production is a foie gras-free version, the production process will be easier, and easier to succeed.

用料  

【AnnaZ】Wellington Steak|惠灵顿牛排教程的做法  

1. 制作蘑菇酱|make mashroom sauces
   
   将两种蘑菇切成丁，锅中加入橄榄油翻炒20分钟，加入盐，罗勒叶，迷迭香进行调味。
   |Cut mushrooms into small pieces. Then put them into a pan with olive oil to stir for 20min seansoned with salt basil and rose mary.

2. 加工牛排|process the steak
   用厨房用纸把牛肉上的血水吸干净。
   ➡️在牛排上撒一些盐，黑胡椒进行调味。 ➡️牛排煎至六个面颜色都变深。
   ➡️把牛排六个面都涂上黄芥酱。
   |Use paper towels to drain the blood of the beef.
   ➡️season the steak with salt，black pepper.
   ➡️fry the steak until all six sides' color change into dark.
   ➡️brush all six sides with yellow mustrad.

3. 把火腿按照一个覆盖另一个1/2的方式铺成上下两层，保证火腿与火腿之间没有空隙。
   |Spread the ham in two layers in one 1/2 overlay, making sure there is no gap between the ham and the ham.

4. 把蘑菇酱铺在火腿上。
   | Place the mushroom sauce on the top of the hams.

5. 把牛排放在蘑菇酱的正中间。
   |Place the steak on the top of the mashroom sauces and make sure it is in the middle.

6. 用火腿把牛排包裹好，包裹成一个圆柱体。
   |Wrap the steak with hams in a cylinder shape.

7. 在火腿外部用塑料膜多次包裹用来保持形状
   ➡️冰箱冷藏20分钟。
   |Wrap with plastic films on the outside of the ham for many times to keep the shape.
   ➡️Put it into a refrigerator for 20min.

8. 两片大酥皮上下铺平
   ➡️在酥皮内部刷上一层蛋液
   ➡️火腿卷放在两个酥皮重叠的地方（注意：两块酥皮重叠的部分刚好等于火腿卷的宽度）。
   ➡️用酥皮把火腿卷包裹好，包裹成一个圆柱体。
   |Place two pieces of pastry up and down. ➡️Brush a layer of egg mixture.
   ➡️Put the roll on the place where the two pastrys are overlapping.(ps. the wide of overlapping equals to the wide of the roll).
   ➡️Wrap the ham roll with pastry in a cylinder shape.

9. 在火腿外部用塑料膜多次包裹保持形状，➡️冰箱冷藏20分钟。
   |Wrap the roll with plastic films for many times to keep a good shape.
   ➡️Put it into a refrigerator for 20min.

10. 在酥皮外面刷一层蛋液，并用小刀横竖划线，保证酥皮可以起酥并且是金黄色。
    |Brush a layer of egg mixture on the outside of the pastry and use a knife to cut horizontal and vertical lines to achieve crispy effect and in golden color.

11. 最后一步！|The last step!
    烘烤|baking
    
    放入烤箱，上下火，180℃，45min。
    put it into a oven with upper and lower heat in180℃ for 45min.

12. 来一张美美的成果图
    Show you guys an amazing photo of the result.

13. 最后一张我和作品的合照作为结尾呀！
    place a photo of me and my work as a happy endding!

小贴士

烤好之后可以用温度计测量一下牛肉里面的温度，内部温度慢慢上升到53℃就可以享用啦！
After roasting, you can use a thermometer to measure the temperature inside the beef, the internal temperature slowly rose to 53℃ then you can enjoy it！