Time is soft and layered, crispy and delicious, and the meat is fragrant, and the taste is authentic and mellow mille-feuille meatloaf

Today, let's make a mille-feuille meatloaf, the skin is crispy, the inside is soft, multi-layered, sandwiched with layers of meat filling, so delicious that you can't stop. And the method is very simple, you will do it at a glance.

We use a scoop to take 300 grams of fragrant wheat flour.

Add three grams of edible salt, which has the effect of astringent gluten, can enhance the elasticity and extensibility of wet gluten, pour an appropriate amount of warm water. Stir it into a flocculent shape and then mix it into a smooth dough, which is divided into three equal portions.

Roll all into a cylindrical shape, put it in a dish, brush a thin layer of cooking oil up and down, seal and rest for half an hour. The purpose of brushing the oil is to make the dough create a fascia-like effect, so that it has a bit of ductility and can also make the dough full of oily flavor.

In this free time, we grind the pork prepared in advance into meat filling with a meat grinder, add an appropriate amount of cooking wine to remove the smell, light soy sauce, dark soy sauce, oyster sauce coloring, ginger powder, Sichuan pepper powder, five-spice powder, monosodium glutamate to extract fragrance, if you like to eat spicy, you can have some chili powder, stir it with your hands for a while, in order to make it more flavorful.

Then put half a bowl of minced green onions from Shandong, drizzle some sesame oil and stir well.

Sprinkle some flour on the cutting board, put the awakened dough on the cutting board, knead and flatten it to form a rectangular pancake.

Put some of the adjusted fillings and spread evenly, pay attention to the edges, and try to leave a blank space to facilitate our sealing.

Layer by layer, press the edge of each layer, and then pinch the lace out of the opening after all the wrapping is done, so that the meat filling does not leak out during the baking process.

Then press the front and back of the rolling pin, gently push it from the middle to the sides, and roll the filling evenly with the rolling pin.

Brush the pan with oil, do not preheat, and put the meatloaf. The surface is brushed with a layer of cooking oil, which is to lock in moisture, and the lid is closed.

Because the cake has a certain thickness, we pour a little water along the edge, cover the lid, dry the water, and then make both sides of the cake crispy and ready to come out of the pan.