Lasagna beef cake(qian ceng niu rou bing )

Lasagna beef cake

Introduction:

"As soon as winter came, the scallions came into the market. My mother bought two bundles of scallions and prepared to eat them in winter. The leaves of scallion are thick and tender. It's a pity to throw them away, and let them grow old and wilt slowly. So I picked the tender leaves and mixed them with beef stuffing to make this delicious thousand layer beef cake. In fact, thousand layers is just an exaggeration. If there are thousand layers, how thick the cake is! Although only a few layers, but filling tender, thin skin, soft layer, is also a feature. To be clear, no matter what kind of pancakes, the noodles must be soft and not sticky. "

Production steps:

Step 1: put the flour into the bowl and add water

Step 2: knead into a smooth dough. The dough should be soft and covered with plastic film for more than 40 minutes before use

Step 3: make use of the time to make filling. Beef stuffing and seasoning mix well, stir evenly, add water, do not put too much, otherwise it is too thin, easy to leak soup when pancake

Step 4: wash the scallion leaves, chop them, and put them into the meat

Step 5: stir well, taste the salty taste, see the degree of thinness and consistency, add salt and soy sauce

Step 6: divide the dough into two parts, take one part and put it on the table. Roll it into a thick cake with a rolling pin

Step 7: roll it around to form a big round thin sheet of about 2mm

Step 8: spread the filling, leaving nearly 1 / 4 of the blank

Step 9: see the picture clearly, paste the leftmost part of the blank space and pull it open with a knife

Step 10: fold the blank dough upward to cover the filling part in the upper right corner

Step 11: turn left again

Step 12: fold it in the lower left corner, and the cake is basically folded, leaving only one small side

Step 13: pinch all the joints tightly and the edges tightly

Step 14: brush the pan with thin oil

Step 15: transfer the cake to the pot, reduce the heat, and brush a thin layer of oil on the surface of the cake with a brush

Step 16: after the bottom of the cake is hardened and shaped, turn the cake over and fry the other side over low heat

Step 17: cover the pan, simmer for a few minutes, keep the heat low, and always open the pan cover to turn the cake over and observe the degree of scorching of the cake skin. When the cake body is bulging, it means that the stuffing and noodles inside are ripe and can be put out of the pan

Step 18: cut into pieces and serve

Materials required:

Dry flour: 600g

Clear water: about 430g

Beef stuffing: 500g

Scallion leaves: moderate

Vegetable oil: 40g

Soy sauce: right amount

Soy sauce: moderate

Black pepper: 4G

Salt: right amount

Water for meat filling: appropriate amount

Note: the noodles should be soft but not sticky, so that the cake is soft; don't put too much water into the meat stuffing to prevent soup leakage during the baking process; the joints and edges of the cake must be tightly pinched.

Production difficulty: ordinary

Technology: brand

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qian Ceng Niu Rou Bing