Scallion Melaleuca Meatloaf
1.
1. Flour and water are put into the bread bucket; the water absorption rate of flour is different, so about 10 grams of water can be reserved.
2.
2. Knead the dough with Dongling 6D bread machine for 10 minutes, then cover with a damp cloth for 20 minutes before using.
3.
3. The meat filling is ready, mince the green onions.
4.
4. Sit the wok on the fire, without pouring oil, directly pour the meat into the pan and stir-fry to change its color, sprinkle some salt, pour some soy sauce, sprinkle black pepper, and stir fry evenly; use after cooling.
5.
5. Put the good dough on the kneading pad and roll it into a rectangular dough sheet with a thickness of about 2 mm. The good dough sheet is very obedient, and you can roll it into any shape you want.
6.
6. Pretend the dough is divided into 9 grids, spread the fried meat evenly on the dough, and evenly sprinkle the chopped green onions on the top, leaving 1/9 blank in the upper right corner without filling.
7.
7. Cut a knife up and down on the adjacent part of the white skin and the filling, and fold the upper skin down to cover the filling below.
8.
8. Fold the lower skin upwards to form a small square.
9.
9. Fold the folded small square to the left, cutting it up and down.
10.
10. The folding method of the upper and lower sheets is the same as steps 7 and 8, forming a new square.
11.
11. As the above method, complete the folding of the whole cake, and pinch the seal tightly.
12.
12. First press it flat with the palm of your hand, and grab it all around, then use a rolling pin to roll it into a uniform square with a thickness of about 1 cm.
13.
13. Pour a proper amount of oil into the pan. The old cast iron baking pan I use has a thick base and is evenly heated. If you use an ordinary frying pan, it is recommended to use a low heat throughout the process to prevent the outside from being battered and the inside is not cooked; Put the cake dough into the pot and heat it over a small fire to shape; turn it over and wait for the bottom surface to be shaped, pour a little water, cover and simmer for about 3 minutes, open the lid and let in water vapor, fry until golden on both sides, and take it out of the pot.
14.
Look at the fragrance.
15.
Cut into pieces, crispy on the outside and fragrant on the inside.
Tips:
1. There is fat in the meat filling, so there is no need to add extra oil to fry the meat filling; divide the dough into 9 pieces, so that you can fold more layers.
2. The dough must be full and good, the moist and soft dough will be elastic even if it is thin.
3. This amount is only enough for two people, and the amount can be adjusted according to the amount consumed. For more food, please pay attention to my public account: Meggy's gourmet kitchen.
