Hello everyone, today to share two kinds of mille-feuille meat cake method, thin skin filling, layer by layer wrapped in filling, too fragrant.
Step 1: And noodles.
Prepare 400 g of flour, add 4 g of salt, add 240 ml of hot water at 70 degrees And stir into a flocculent and knead into a slightly softer dough.
Step 2: Mix the filling.
Prepare a pound of minced meat, add a spoonful of light soy sauce, 1/2 tablespoon of dark soy sauce and oyster sauce, salt, chicken essence, allspice, pepper, and stir all the ingredients well.
Add a little pepper water, stir in one direction, make the meat pie stuffing without adding a lot of water, easy to stir evenly.
Prepare a handful of shallots, wash them, cut them into green onions and add to the minced meat. Add an appropriate amount of cooking oil, a little sesame oil, stir well, and the filling will be adjusted.
Step 3: Make the bread.
First approach:
Roll the kneaded dough into long strips, divide into three equal portions, and knead into rounds.
Take out a portion of the dough, roll out into a 0.2 cm thick rectangular slice, and cut it twice on each side as in the picture.
Then spread the meat filling, first fold the sides to the middle, then fold like the upper fold, repeat in turn, until all folded, the edges are put away.
Do not roll directly, directly roll out the filling that is easy to break the skin, first gently press with your hands, press a little thinner and then roll it out with a rolling pin.
Brush the oil on the electric cake bell or pan, put in the cake blank, low fire flapjack, turn the dough frequently, burn until both sides are golden brown, and be able to smell the aroma of the meat is cooked. The journey takes approximately eight minutes.
Cut into small pieces and serve directly.
Second approach:
Roll the reconciled dough into long strips and cut into four evenly sized pieces. Take a potion and roll out a rectangular dough sheet, the thickness is also about 0.2cm.
Spread the meat filling, fold it from one side, fold it in four layers, because after this folding, we will not roll it anymore, too thick and not easy to cook.
After folding, tidy up the perimeter and pinch the two ends tightly.
Electric cake bell brush oil, oil temperature slightly heat into the cake blank, meat cake pan can not be too hot, too hot into the cake blank, the skin is easy to paste, will lead to internal undercooking. If you don't master it well, you can put it into the cake blank and then fire it.
Burn to one side of the color turned over, burn to the other side of the color and turn over again, repeatedly turn the noodles twice, burn until both sides are golden, you can smell the aroma of meat can come out of the pot. It also takes about eight minutes.
Out of the pan cut into chunks.
Two thousand layers of meat cakes are ready, the filling layer is not broken, the skin is crisp, the cold is not hard, like friends hurry to collect it!