Melaleuca Pie
1.
Add water and yeast to the flour to form a dough, set aside to ferment; divide the fermented dough into two equal parts, and roll each into a 1 cm thick circle
2.
Cut a cut from the center of the circle with a knife
3.
Chop the celery and mix well with the pork filling and seasoning. Spread it on the pie. Take care to leave the edge without filling to make it stick. Start rolling along the radius of one side.
4.
It turns into a flared shape at the end
5.
After the roll is finished, pinch all the edges again without revealing the filling
6.
Gently roll into a circle with your hands, roll into a round cake, the size of the cake is as big as the bottom of the pan
7.
Bake in a baking pan or an old-fashioned thick-bottomed pressure cooker. After the pan is hot, add a little oil. After the oil is hot, put the dough in the pan, low heat, and cover the lid. When the bottom of the pan turns yellow, put two tablespoons of water on the lid. Turn the cake over after it’s dried, and do the same on the other side. After the water is dried, the cake will bulge up. Press it with a shovel and it will bounce. It’s fine if both sides are yellow
8.
Cut the pie and put it on the plate
Tips:
Use an electric baking pan or an old-fashioned thick-bottomed pressure cooker. The cake base is the same size as the bottom of the pan. It is best to choose vegetables with low moisture, such as celery, fennel, etc. The dough in the first step should not be too thin, otherwise the skin will break after the filling is rolled. The amount of filling is not stated. You can use the usual amount. Add more salt than usual when adjusting the filling, otherwise the pie will not taste and the saltiness will be absorbed by the dough. The finished pie is about an inch thick.
