Melaleuca Patty(qian ceng rou bing )

Melaleuca Patty

Introduction:

Production steps:

Step 1: 1. Add yeast into warm water and let it stand for about 5 minutes

Step 2: 2. Weigh the flour

Step 3: 3. Knead the flour with yeast water, cover with wet cloth and ferment to twice the size

Step 4: 4. Place the dough on the chopping board and roll it into a rectangular pancake

Step 5: 5. Spread the meat stuffing evenly on the cake skin, leaving a little space on the edge. On one side of the long side of equal spacing have to cut 3 knife, the other side of the corresponding cut 3 knife. Note: the length of each knife is about 1 / 3 of the width of the cake.

Step 6: 6. The above process is equivalent to dividing the cake into 12 equal parts. Start with one end.

Step 7: 1

Step 8: (2)

Step 9: (3)

Step 10: 7. Fold the dough as shown in the above steps

Step 11: 8. Fold the other side in the same way

Step 12: 9. Put the left and right sides together

Step 13: 10. Pour a little oil into the pan. When it is 50% hot, put in the cake and fry it over low heat. Due to many layers, not easy to mature, need to cover the pot and simmer for a few minutes

Step 14: 11. Turn the cake over and continue to fry on the other side. Cover the pan and fry for a few minutes. In the process of frying, pay attention to observe the surface of cake skin, when both sides are golden. Let it dry for a while, then cut it and enjoy it.

Materials required:

Flour: 150g

Warm water: 75g

Yeast: 2G

Meat sauce: right amount

Note: I use the leftover stuffing of meat bag. If I use minced meat, I can flavor it according to my own taste

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Qian Ceng Rou Bing