Melaleuca Patty(qian ceng rou bing )

Melaleuca Patty

Introduction:

Production steps:

Step 1: all the ingredients.

Step 2: the yeast is heated and dissolved in water.

Step 3: add in flour and mix well.

Step 4: knead into smooth dough and let it stand in a warm place for one hour.

Step 5: meat and wine.

Step 6: color the old style.

Step 7: don't add too much soy sauce, so add more salt.

Step 8: add appropriate amount of sugar.

Step 9: add ginger powder.

Step 10: stir the meat.

Step 11: take out the dough and knead it.

Step 12: roll the dough into thin slices.

Step 13: spread onion oil evenly (don't spread on the left edge).

Step 14: Sprinkle with five spice powder.

Step 15: spread the stuffing evenly, and continue to leave the left edge untouched.

Step 16: Sprinkle with fresh scallions.

Step 17: cut the patch.

Step 18: start folding the dough in order.

Step 19: start folding the dough in order.

Step 20: start folding the dough in order.

Step 21: start folding the dough in order.

Step 22: start folding the dough in order.

Step 23: roll out the folded dough.

Step 24: heat the pan with oil.

Step 25: put in the rolled dough cake and cover the pan. Slow fry over low heat.

Step 26: wait until one side blisters, turn over and continue to brand.

Step 27: bake until both sides are golden.

Step 28: take it out, cut it and eat it.

Materials required:

Flour: right amount

Warm water: moderate

Yeast: right amount

Minced meat: moderate

Ginger powder: right amount

Fresh green onion: appropriate amount

Appropriate amount: sugar

Salt: right amount

Old style: moderate

Cooking wine: moderate

Homemade onion oil: right amount

Five spice powder: appropriate amount

Note: the meat is salty, otherwise it's not delicious. You can add some water to the meat, which will be more tender

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: Original

Chinese PinYin : Qian Ceng Rou Bing