Melaleuca Muffins
1.
The ingredients are ready. This delicious noodle dish requires very simple ingredients. If there is no floss at home, it will be delicious if you sprinkle a few salt and chives, or if you put some bean paste on it, it will be very delicious.
2.
Pour 200 grams of wheat-core wheat flour into a large basin, first add half of the water in the ingredients, quickly stir into a flocculent shape with chopsticks, and continue to add water while mixing until there are no dry powder particles in the basin.
3.
Use your hands to knead the fluffy flour into a uniform dough. (Don't use your hands when making pasta. First use chopsticks to mix the flour into a fluffy shape, and then knead the dough by hand. The hands will not be too dirty and the flour will be kneaded more. Faster and more even.) Cover with plastic wrap and wake up for about 5 minutes to allow the dough and water to fuse with each other. Knead the dough again after it wakes up. After two kneading, the dough has become very smooth. Cover with plastic wrap and wake up for another 5 minutes.
4.
Place the dough on a panel sprinkled with dry powder, roll it into thin slices with a rolling pin, and evenly brush a layer of vegetable oil on the slices.
5.
Tear the meat loosely and evenly sprinkle it on the dough, leaving a little white on the edges for easy sealing.
6.
Roll up the dough sheet from top to bottom.
7.
Tighten the cuts at both ends, use a little bit of force, twist the ends of the ends together, put it on the palm of your hand to form a smooth ball, press the slit underneath, put it on the chopping board, and slightly press it into a flat circle. Cover with plastic wrap and let it rest for 5 minutes.
8.
Roll out the dough into a beef tongue shape
9.
Heat the electric baking pan, put the dough into the electric baking pan and sprinkle with white sesame seeds
10.
Cover the lid and fry until the surface of the dough turns slightly yellow before being out of the pan.
Tips:
1. Because there is no need to make the noodles, this pasta is very time-saving to make. It is necessary to wake up a little while shaping. The ductility of the dough will be better, and it will not shrink when rolled.
2. The thinner the pie is rolled, the crisper the texture will be, and the thicker it will make it softer. You can make this according to your preference.
