"Thousand Layer meat cake"(jia chang mei shi qian ceng rou bing )

"Thousand Layer meat cake"

Introduction:

"To make an easy meal today, in fact, it's just a combination of main and non-staple food" Thousand Layer meat cake ", with some small dishes and porridge, it's enough! The advantage of making a simple meal is that it saves energy and is not too hot. If it's done well, it's delicious and doesn't suffer. "

Production steps:

Step 1: 300g flour, 250g pork stuffing, 50g scallion, 15g minced ginger, 1g Wuxiang powder, 15g soy sauce, 5g yellow rice wine, 3G salt, 2G chicken powder, proper amount of sesame oil, peanut oil and water.

Step 2: put onion, ginger and five spice powder in the meat.

Step 3: salt

Step 4: yellow rice wine

Step 5: soy sauce

Step 6: sesame oil

Step 7: mix the chicken powder well, add proper amount of water and stir.

Step 8: stir the meat and set aside.

Step 9: the flour is heated and hydrated to form a soft dough.

Step 10: after making the dough.

Step 11: cover with a wet towel for 30 minutes.

Step 12: mix the dough well.

Step 13: use a rolling pin to roll the dough into a large rectangular piece with a thickness of about 2mm.

Step 14: spread the meat stuffing evenly on the dough by hand, and leave a 12 cm wide blank at one end of the dough.

Step 15: then fold from the blank to the other end.

Step 16: fold the dough.

Step 17: hold the joint firmly with your hand and roll it flat with a rolling pin.

Step 18: put the cake into the electric pan and start to bake. The surface of the cake is slightly colored.

Step 19: apply a little cooking oil with a brush, and then continue to cook until cooked.

Step 20: take out the grilled lasagna Patty.

Step 21: cut into pieces of appropriate size and serve on the code plate.

Materials required:

Flour: 300g

Pork stuffing: 250g

Scallion: 50g

Ginger powder: 15g

Five spice powder: 1g

Soy sauce: 15g

Yellow rice wine: 5g

Salt: 3 G

Chicken powder: 2G

Peanut oil: right amount

Water: moderate

Note: the characteristics of this cake: the outside is burnt and the inside is tender, the skin is crisp and the stuffing is soft, the taste is rich and delicious. Warm tips: 1. Add a little water to the meat stuffing and stir it up. The stuffing should not be too dry. 2. The dough should be combined with warm water, the dough should be soft, and the time of kneading should be enough to achieve the effect of stretching. 3. Because this cake is thick, it is not suitable to be baked fast until it is cooked.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Mei Shi Qian Ceng Rou Bing