Hello everyone, today to share a new method of mille-feuille meatloaf, simple stacking, no broken skin and no filling, soft and multi-layered, layered wrapped in meat filling, the whole family loves to eat.
【Ingredients】
Skin: flour, salt, water
Filling: Pork, onion
【Directions】
1. And noodles
Prepare 300 grams of flour, add 3 grams of salt, add 170 ml of warm water (water temperature is about 60 degrees), stir into a flocculent shape, knead into a softer dough, cover with lid and serve for 30 minutes.
2. Adjust the filling
Cut the pork into small pieces, put it into a grinder, grind it into minced meat, then pour it into a large bowl, add chopped green onion and ginger, soy sauce, a little dark soy sauce, oyster sauce, salt, chicken essence, allspice powder, and then stir all the ingredients well.
Prepare two more onions, cut into small pieces, also put into the meat grinder and crushed, added to the meat filling, stir in one direction, the onion is more watery, there is no need to add water. Finally, add the cooking oil and stir again to mix well.
3. Make cakes
The waking noodles do not need to be kneaded, but directly placed on the board to rub long strips, divided into 8 agents, and then kneaded all the agents into rounds.
Take the first kneaded agent, roll out into a round cake, about two millimeters thick, then spread a layer of meat filling on three-quarters of the dough, spread well, and cut a knife at the radius.
First fold the fleshless quarter upwards, fold it into a triangle, and then continue to fold along the folded grain, as shown in the figure
Finally, the edges are pinched tightly and then the lace is pressed out with a fork, which is both beautiful and makes the sealing more tight.
4. Flapjacks
Brush the oil on the electric cake bell, put the cake bell slightly hot into the cake blank, brush the surface with a layer of oil to lock the water, cover the lid, and cook the cake over medium heat. The temperature of the pan of the meatloaf should not be too high, otherwise the outer skin will be burned and the meat filling inside will not be cooked.
Burn to the bottom to color the other side, burn to the other side, turn over again. Turn the noodles twice, burn the sides until golden brown, and you can smell the aroma of the meat is cooked.
In this way, our mille-feuille meatloaf is completed, and the meatloaf that is done without breaking the skin and filling, without any skill, can be easily and successfully made by novices. Favorite friends can try it!