I wonder if there are any fresh meatloaf sellers on the streets of your place? It is that the body of the cake is very thin, take a bite, the appearance is crispy and crispy, the inside is soft, and every bite can eat the fragrant meat filling, which is very relieving. Every time you see a cart selling fresh meatloaf on the street, you can smell its meat aroma from afar, and your stomach will always be hooked up with hungry insects, after all, it is too fragrant, especially the moment when it is just baked.
Because itself is very fond of tossing and turning at home to make food, so I also tried to reproduce the method of fresh meatloaf, and after several debugging, I finally made a fresh meatloaf that made myself satisfied, the taste was not worse than what I bought, the meat was tender and fragrant, the fried cake body, soaked with meat filling juice, it tasted more delicious, since the success of the reproduction, my family always had to do it several times a week, when breakfast was very appropriate. Saying that food can not be exclusive, the following will share its detailed methods with you, full of dry goods, so that you can easily learn after reading.
【Fresh Meatloaf】
Crust ingredients: 195 g of medium gluten flour, 100 g of warm water (about 25 degrees of warm water), 1 g of yeast, 10 g of corn oil
Fresh meat filling: 160 grams of ground pork, 10 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, about 20 grams of water, salt, green onion
1, we first adjust a meat filling, the pork grinding, soy sauce, soy sauce, cooking wine, green onions and salt into the bowl, stir evenly in one direction, and then add water to the meat filling in a small number of times, continue to stir in one direction, to let the meat filling to eat the water completely, so that the meat filling will be more tender. Keep the finished minced meat in the refrigerator and set aside
2, then knead the dough, pour all the materials in the crust into the basin, use chopsticks to stir into a dough flocculent, the temperature of the warm water here should not exceed 28 degrees, because the temperature is too high will burn the yeast activity.
3: Then knead into a dough that cannot be seen dry powder, knead well, cover with lid or plastic wrap, and relax for 12 minutes
After 4 or 12 minutes, knead the dough until smooth, at which point the dough is very easy to knead, because the gluten has been loosened to a certain extent.
5, the kneaded dough evenly divided into 5 equal parts, and then brush some oil on the surface, cover with plastic wrap to relax for 20 minutes, the advantage of waking up the noodles with oil is that the surface of the dough will not dry, and can make the ductility of the dough better, in addition, if your temperature exceeds 20 degrees, it is recommended to send it to the refrigerator to refrigerate and relax
6, take a loose small dough, use your hands to knead a few times and then roll out, do not roll too much, roll out the back of the skin around the hand to thin some, and then put the appropriate amount of fresh meat filling, wrap up
7, after wrapping, with the hand flattened, and then slowly stretched out, the dough is very soft, with the hand is very good to open, of course, you can also use the rolling pin, if you find a small hole, do not hinder things, as long as the hole is not large on the line.
8, pour the right amount of oil into the pot, after the oil is heated, put the prepared raw embryos under the pan, fry over low heat, cover the lid when frying, so that it cooks faster. In addition, the smaller pot can be fried in batches
9, the frying process needs to be turned over, about 8 minutes to 10 minutes, both sides of the golden color, the shell is hard, you can come out of the pan. The cake is relatively thin, and the meat filling is evenly distributed inside, so it is easy to cook, don't worry
10, the hot sale of fresh meat cakes in the food stalls, from the filling to the noodles, all teach you, the skin is thin and the meat is tender and juicy
Tips:
1, the reason for using warm water and noodles, because warm water can not only melt the yeast, but also make the kneaded dough softer, convenient for later shaping operations.
2, this ball plus yeast, the role is not to let the dough ferment, but to make the fried cake can have the effect of being crispy on the outside and soft on the inside, so the amount added is not much.
3, the dough slack time must be enough, do not be lazy, otherwise the dough is not easy to roll out
4, you can also knead the dough one night in advance, and then the surface of the dough is brushed with oil, put into the plastic bag, sent to the refrigerator for refrigeration overnight, and the next morning you can directly wrap the pie to make cakes, which saves time and trouble. If you are refrigerated overnight, then it is recommended that the yeast only use 0.5 grams
5, you can also add some white vermicelli and leeks to the meat filling to increase the taste