1. After the oil method, knead the dough until the film can be pulled out and inspect.
2. Fermented at room temperature to 2 times larger
3. Exhaust, divide equally into 6 portions, spheronize and arrange into the baking tray
4. After fermentation for about 20 minutes, the volume will increase. Dip some water on your hands. Slightly flatten the dough and continue fermentation (CKF25B baking pan is a bit small, and then divide the dough into two pans for baking)
5. Preheat the oven to 180 degrees, fire up and down, bake the middle layer for about 20 minutes, take it out to cool, and put it into a sealed bag.
6. Among the auxiliary materials, the meat, eggs, flour, cooking wine, butter and salt are put into a basin together, and beaten vigorously, then add light soy sauce, onion, garlic, and black pepper to mix into the meat filling.
7. Divide equally into 6 meat patties, squeeze the patties to a diameter of about 8cm, then arrange them into the baking tray, bake at 200 degrees for about 20 minutes, turn over at 10 minutes, and bake until the surface of the patties is mature.
8. Take out the bread, cut into two pieces, and coat them with salad dressing.
9. The combination is, in order, bread, lettuce leaves, cheese, pork patties, tomato slices, cheese slices, lettuce, and bread. Shake your arms and start eating!
Tips:Replace the mince with beef, it will be more flavorful. The minced meat is as thin as possible, mine is a little fatter, and there is a layer of oil in the baking dish.
The freshly ground black pepper is very flavorful and highly recommended.
The meatloaf can also be cooked directly in a pan, with a cover in the middle to prevent moisture loss.
