Melaleuca

Name: Melaleuca
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Snow powder; 350g Shimizu; 700g Pork filling; 100g Soy sauce; 5g salt; 30g Corn oil; 2 trees Green onions; Some Into the meat and water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I really don’t want to go out in the cold winter, but the food must continue! Only by eating well can you have enough energy to withstand the severe cold. Today's sliced meatloaf is so delicious that people can't stop it.
Melaleuca is not the actual number, it just shows that there are many levels, so don't pick the words from the words! Counting it down, this mullet patties have 5+6 layers, that is, 5 layers of meat and 6 layers of skin. The cooked meat patties are crispy and tender, dipped in balsamic vinegar and chili oil, and they are really fragrant!
The flour used this time is Xiangxue Shangpin's snow powder. The flour is white and the cakes are clearly layered and chewy, which is really amazing!

Ingredients

Melaleuca

1. Xiangxue Shangpin Snow Powder is ready

2. Put the flour into the basin, add cold water about 70% of the amount of flour

3. Knead the dough into a ball, put it in a basin, cover with a damp cloth, and use it for 30 minutes

4. When making the noodles, mix the meat filling, the two-eight fat and lean pork filling, add two chopped green onions, some light soy sauce, corn oil, and salt

5. Stir these ingredients clockwise with chopsticks and add some water to make the meat sticky

6. Take out the good dough, place it on the chopping board, divide it into three equal parts, and round them separately

7. Take one of the dough and roll it into a rectangular dough sheet with a thickness of about 1 mm

8. Spread an appropriate amount of meat filling evenly on the dough, leaving one-sixth of the whole dough in the lower right corner. Do not put meat filling, and cut a longitudinal knife on the side of the meat filling on the left side.

9. Fold the glossy leather up

10. Fold to the left again

11. Cut it on the left side and fold it down

12. Fold to the left

13. Fold the last piece down, cover it on the dough, and pinch the surroundings tightly, press the dough slightly with your hands to reduce the thickness and increase the area

14. Heat the baking pan on medium heat, brush a little oil in the baking pan, put the pie in the pan, brush the surface with a woolen brush and then brush a layer of oil

15. Fry the bottom surface over medium-low heat, then turn over and fry the other side

16. Cover the lid and fry both sides on a low fire. You can add a small amount of water to the pan to heat the cake evenly without becoming too dry or hard. It can be out of the pan in about 5 minutes.

17. Cut into pieces

18. Crispy skin and tender meat

19. Let's make another one, let's do it together

20. Dip it in balsamic vinegar and chili oil, it's really fragrant

Tips:
The softer and more moist the dough is, the softer the cake will be; the seasoning in the meat filling can be adjusted according to the taste, and the amount of water should not be too much, so that the meat filling can be stirred to scare the sticky shape. Too much, it will easily leak the soup and affect the taste; it must be baked on a low heat, otherwise the outer skin will be cooked, but the inside will still be raw; add some water to the pot to make the humidity in the pot more uniform and more cooked thorough.