Melaleuca Meat Cake

Name: Melaleuca Meat Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; Some water; A Green onions; About 100g Fatty; Some Cooking oil; 2 spoons salt; Some Chicken Bouillon Powder

by Grid blue

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I hate to eat big fat meat. Every time I cook, I always get rid of the fat. At the end of the meal, there is always a piece of fat left. I can’t eat it. It’s a pity that I lost it. I had a brainstorm and made it into a meat dregs puff pastry. It’s so sour. It's cool, it's definitely a good place for fat, Ma Ma never worry about me not eating fat.

Ingredients

500g Flour

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Some Water

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A Green Onions
About 100g Fatty
Some Cooking Oil
2 spoons Salt

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Some Chicken Bouillon Powder

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Melaleuca Meat Cake

1. Ready-made flour

2. Pour warm water into the flour and stir with chopsticks.

3. Make dough and set aside.

4. Cut the fat into cubes. After the wok is dry, add the cut fat, stirring from time to time to avoid simmering the pot. You will find that the oil in the pot is getting more and more and the fat is getting smaller.

5. Turn off the heat when the fat turns yellow, and remove the meat residue for later use.

6. Divide the dough into five dough pieces.

7. Take out a portion and roll it into a thin dough. In fact, it doesn't matter if it is thicker, as will be introduced below.

8. Pour the boiled lard, salt, chicken essence and spread evenly, sprinkle with chopped green onion and meat residue

9. Use the quilt method to stack the noodles.

10. Roll it out again. That's why I said that it doesn't matter if the dough is thicker.

11. Fold into a rectangle again, put oil on the electric baking pan, and put the folded cake dough into it after heating up.

12. Because this one is thicker, look at the reverse side from time to time, it is basically enough if there are stains on both sides. Take it out and cut into sections, and the delicious Melaleuca meat cake is ready.