Melaleuca Meat Cake
1.
Pour the appropriate amount of noodles and warm water into the flour (don’t ask me why the amount of noodles and warm water is appropriate, because everyone’s family members are different. Water, the water absorption of each flour is different, no matter how much flour or water, their goal is the same, that is, and dough!
2.
Stir with chopsticks while pouring water.
3.
Make a smooth dough and set aside.
4.
Cut the fat into cubes, add the cut fat in the wok and stir it from time to time
5.
Turn off the heat when the fat turns yellow, and remove the meat residue for later use.
6.
Take a piece of dough and roll it into a square dough. The thinner the better, the thicker it does not matter. You will see later why it doesn't matter.
7.
Put the chopped green onion and meat residue on the dough.
8.
Use the quilt method to stack the noodles.
9.
Roll it out again. That's why I said that it doesn't matter if the dough is thicker.
10.
Fold into a rectangle again, put oil on the electric baking pan, and put the folded cake dough into it after heating up.
11.
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.
12.
Take out the prepared meat cakes, cut them into sections and serve on a plate. It's called a fragrant.
