【Fresh Meatloaf】
Crust ingredients: 195 grams of all-purpose flour, 100 grams of warm water (about 25 degrees of warm water), 1 gram of yeast, 10 grams of corn oil
Fresh meat filling: 160 grams of ground pork, 10 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, about 20 grams of water, appropriate amount of salt, appropriate amount of chopped green onion
1. Let's first adjust the meat filling, pour the ground pork, light soy sauce, dark soy sauce, cooking wine, chopped green onion and salt into the bowl, stir evenly in one direction, and then add a small amount of water to the meat filling, continue to stir in one direction, and let the meat filling completely eat the water, so that the meat filling will be more tender. Refrigerate the finished minced meat and set aside
2. Then knead the dough, pour all the ingredients in the crust into the basin, stir it into a dough with chopsticks, and the temperature of the warm water here should not exceed 28 degrees, because the temperature is too high will scald the activity of the yeast.
3. Then knead the dough into invisible dry powder, cover with a lid or plastic wrap after kneading, and relax for 12 minutes
4. After 12 minutes, knead the dough until smooth, at this time the dough is very easy to knead because the gluten has gained a certain relaxation.
5. Divide the kneaded dough evenly into 5 equal parts, then brush some oil on the surface, cover with plastic wrap and relax for 20 minutes, the advantage of resting with oil is that the surface of the dough will not dry, and it can make the dough more extensible, and if the temperature exceeds 20 degrees, it is recommended to send it to the refrigerator to refrigerate and relax
6. Take a small loose dough, knead it a few times with your hands and then roll it out, don't roll it too big, roll it out and thinner it with your hands around the skin, and then put an appropriate amount of fresh meat filling and wrap it up
7. After wrapping, flatten it with your hands, and then slowly stretch it around, the dough is very soft, and it is very easy to open it with your hands, of course, you can also use a rolling pin, if you find a small hole, it will not get in the way, as long as the hole is not big.
8. Pour an appropriate amount of oil into the pot, after the oil is heated, put the prepared raw embryo into the pot, fry it over low heat, and cover it when frying, so that it will cook faster. In addition, the pot is relatively small, and it can be fried in batches
9. The frying process needs to be turned over more, about 8 minutes ~ 10 minutes, golden brown on both sides, hard shell, you can get out of the pot. The cake is relatively thin, and the meat filling is evenly distributed inside, so it is easy to cook, so there is no need to worry
10. The fresh meat patties sold in the snack stall are all taught to you from the filling to the noodles, with thin skin and tender and juicy
Tips:
1. The reason why warm water is used to mix noodles is because warm water can not only melt the yeast, but also make the kneaded dough softer, which is convenient for later shaping operations.
2. The effect of adding yeast to the dough is not to make the dough ferment, but to make the fried cake crispy on the outside and soft on the inside, so the amount added is not much.
3. The dough must have enough time to relax, don't be lazy, otherwise the dough is not easy to roll out
4. You can also knead the dough one night in advance, then brush the surface of the dough with oil, put it into a fresh-keeping bag, and send it to the refrigerator for refrigeration overnight. If you are using the form of refrigeration overnight, then it is recommended to use only 0.5 grams of yeast
5. You can also add some white vermicelli and leeks to the meat filling to increase the taste