My flour never steams steamed buns, teach you to make mille-feuille meatloaf, crispy on the outside and tender on the inside, really satisfying your cravings

Today I will share with you the method of mille-feuille meatloaf, which is crispy on the outside and soft on the inside, with clear layers, full of meat fragrance, and so delicious                                                                                                                         

[Ingredients]: 400g flour, salt, cooking oil, pork, green onion, ginger.

Step 1: Pour 400g of flour into the basin, add 4 grams of salt and stir well, salt can not only increase the gluten of the flour, it is not easy to break in the post-production process, but also can speed up the fermentation speed of the noodles.

Then pour in 200ml of warm water, stir while pouring, stir into a flocculent shape and add 15 grams of cooking oil, the purpose is to make the meatloaf crispy, layered, and the taste will be better. Knead into a soft and smooth dough, cover with plastic wrap and let rise for about 30 minutes.

Step 2: Chop the pork belly and put it in a blender, add the chopped ginger and green onion, beat the minced meat and then season, add a spoonful of dark soy sauce, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of salt, a spoonful of pepper, a handful of chopped green onions, and then pour in a spoonful of hot oil to stimulate the fragrance, stir well, and the meat filling is ready.

Step 3: Sprinkle dry flour on the board to prevent sticking, and the awakened dough does not need to be kneaded, but directly knead the long strips and divide them into 3 evenly sized dough agents. Roll out the dough with a rolling pin, roll out the large rectangular dough cake, brush the surface with a layer of oil, put the adjusted meat filling, and don't spread it too thickly.

Step 4: Then fold it from one end, remember to pinch and seal the two ends to prevent the meat filling from leaking out, and the raw embryo is ready.

Step 5: Preheat the pan, pour a small amount of oil and brush evenly, no pan can be used with an electric baking pan. After the oil is hot, put in the raw embryo, and brush the surface of the raw embryo with a layer of oil to lock in the moisture.

Step 6: Searing over medium-low heat throughout the whole process, turn over the cake when the bottom of the cake is slightly yellow, about four minutes, and turn it over frequently with a shovel throughout the whole process to let the cake heat evenly. When you see that the two sides of the cake are golden, the skin is golden and crispy, and the press can quickly rebound, our mille-feuille patty is cooked, and the whole process takes about 10 to 15 minutes.

Cut into small pieces on the board and serve. The mille-feuille patty is crispy on the outside and soft on the inside, with distinct layers, and the meat is full of flavor, and you can't help but drool when you smell it.  

Tips:

1. The mille-feuille patty that has just come out of the pot has the best taste, and the crust is crispy and enjoyable, so we must eat it while it is hot. The skin will harden after cooling, but it doesn't matter, when you eat it, put it in the pot and cook it for another two or three minutes, and the taste will return.

2. Be sure to use medium and low heat when panning cakes, because this cake is particularly thick, and it is easy to have a paste on the skin and the meat filling is not yet cooked.