Melaleuca

Name: Melaleuca
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Plain flour; 150g warm water; 500g Pork (fat and lean); 1 tablespoon Rice wine; 5s Shallots; 1 small piece ginger; 2 tablespoons Soy sauce; 1 tablespoon sesame oil; 1.5 tablespoons salt; Some oil; Some Shimizu

by Silence into a poem

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Mom loves to eat dumplings, and I love to eat dumplings made by mom. When I handed the Melaleuca meatloaf to her old man, I bit down and exclaimed: This is better than dumplings! I smiled happily, but I didn't work in vain. An old family is like a treasure. It's time to hold this treasure in the palm of my hand, just like she was holding it in my hand when I was a kid.

This thousand-layered meatloaf is really delicious, with layers of fillings, one bite down, the fragrance is overflowing, so satisfying.

I wrote down the process carefully, from kneading noodles to mixing stuffing, from rolling to baking, and I checked it twice after writing, for fear of omissions. I think that even if you have never cook before, as long as you carefully follow the steps I wrote, you can do it once and be successful.

Writing this recipe is very laborious and the process of drawing multiple pictures is cumbersome, but I still try to be as detailed as possible. I only hope that my dear you, eating the delicious food made by yourself can also bring love and love to your parents or children. The same food.

Melaleuca

1. The flour is mixed with warm water to form a smooth dough. Don't add water at one time, you can reserve about 10 grams, depending on the softness of the dough, add it as appropriate (because the water absorption of flour is different). To make puff pastry, the softness and hardness of the dough is the same as that of steamed bun dough. Don't be too soft or too hard. The water-to-surface ratio should be around 1:2. After the dough is made up, cover with plastic wrap and leave it for about 30 minutes to allow the dough to fully hair, otherwise, if the dough is not enough hair, it will shrink when rolled out

2. Choose two-point fat and eight-point lean meat filling instead of pure lean meat, which is not fragrant. I use pre-filled meat, choose the meaty meat that looks good, and ask the store to help with the dumpling stuffing. Chop the shallots, chop the ginger into minced pieces, put them together with the meat filling, add rice wine, soy sauce, water, salt, and sesame oil, and stir into water for filling. Clean water should be added in batches, not too much

3. Just mix the minced meat thoroughly, don't stir it too hard

4. Divide the made dough into two pieces, take one portion, and roll it out with a rolling pin into large slices, as far as possible into a square or rectangular shape. The thickness is insignificant, it depends on the feeling, it is about 3 millimeters. Then cut two cuts on one-third of the sides on each side. The length of the cut is one-third of the length of the dough. The width of the top dough should be slightly wider, because it will not appear cramped when it is rolled for a while. as the picture shows

5. Remove the bottom right corner, and place the meat filling elsewhere, and try to spread it as flat as possible, as shown in the picture

6. It's starting to roll: Fold up the unpaved corner on the right bottom to the left, and gently press it with your hand every time you fold it. as the picture shows

7. Fold up the lower left corner to the right, as shown in the picture

8. Fold up as shown

9. Fold the right side in the middle to the left, as shown in the picture

10. Fold up the left side in the middle to the right, as shown in the picture

11. Fold it up, as shown in the picture

12. Continue, fold up the right side to the left, as shown in the picture. At this step, you will understand why the top cut should be wider, because the more the meatloaf is rolled, the larger the volume, and the larger the space required at the end.

13. Fold the last piece to the right, tidy it up a bit, and pinch the edges together

14. Roll it out gently with a rolling pin, swapping the two sides, don't just roll one side. Don’t use too much strength, as the dough becomes thinner and thinner, if the strength is too strong, the dough will be broken

15. Take a flat-bottomed non-stick frying pan, brush a layer of oil, put in the raw meatloaf, and start frying with the lowest heat. Remember, it’s the smallest fire, neither a small fire, nor a medium-to-small fire. It’s the smallest fire.

16. Cover the pot and cook for about 7 minutes. The purpose of covering the pot is to keep the heat hot and to keep the crust from hard

17. Turn the meatloaf over and continue to the lowest heat. Look, the prototype of the Melaleuca meatloaf appears, is it starting to swallow?

18. After turning it over, continue to cover the pot and braze for about 7 or 8 minutes to get out of the pot. The time to bake a cake is about 15 minutes. As long as you use the minimum heat, you don’t have to worry about the cake being battered. Of course, you don’t have to worry about the cake being unripe. After 15 minutes of roasting, it's hard to think about it. Use the same method to make the other half of the dough

Tips:
The operation of each step is explained very clearly in the steps. Please be sure to follow the steps step by step. As long as you study it carefully, you will surely be able to learn it. It doesn't matter if you haven't cooked before, believe in yourself!