Hello everyone, this is Qiong
Today I will share a Pork pie.
The skin is crisp and thin, the filling is big.
Crispy skin, fat and juicy filling
I promise you will be like it
Let's make a dough first
Adding 5g of salt to 300g of all-purpose flour can increase gluten
Then add 170g water while stirring
Stir into dough and knead into dough
What we need here is a soft dough
We knead the dough and let it rest for 10 minutes before kneading the dough
It can achieve twice the result with half the effort and can be kneaded into a smooth dough
After the dough is smooth, we move it to the chopping board and rub it into long strips
Then divide it into 5 small dough
Take out a dough, we rub it a little bit
Then rub it into a long strip
It doesn't need to be too long, this size is enough
Add some oil to the plate
We wrap the dough in oil
Then lay it flat
Cover with plastic wrap noodles for an hour
Let’s prepare the filling at this time
Prepare 400g of peeled pork belly, we cut it into diced meat
If you don’t like fatty meat, you can use thinner meat
But the best taste is pork belly
We put the diced pork belly on the plate
Next, we need to fry it
Heat the pan and add a tablespoon of oil
Add minced ginger and fry it, then add diced pork belly
Let's stir fry a few times and add a tablespoon of sweet noodle sauce after it changes color
Then add a little thirteen incense and white pepper powder
Stir-fry for 1 minute, then add soy sauce
Just stir it a few more times to turn off the heat
Let's put the fried diced meat on the plate and let it cool
Prepare some green onion leaves and cut them into green onions. Those who like to eat green onions can put more
The onions in my back yard have grown particularly vigorous recently, and I have picked a lot of onions
The chopped green onion is placed on the diced meat, stir well
We took out the good noodles and poured the oil from the plate on the chopping board
Take a noodle out, we squash it long and flat
Then roll it thin with a rolling pin and roll it into a piece of dough that is bigger and slightly smaller
The wide end, we roll a little thinner
Put 3 spoons of minced meat on the wide end
Lifting the two corners, we fold it and fold it into a triangle
Wrap all the meat inside
Then stretch this end
Roll it up again
Stretch again, roll again
When we roll, we adjust the angle to make it more evenly wrapped
Basically every side can be wrapped
The proofed face is particularly elastic and can be stretched very long
If the proof is not in place, it will break if pulled
The longer the pie crust is, the more layers it pulls out
The last paragraph can be rolled straight over, put the closing under
A little pressure, you can feel the air inside
Then the cake embryo is ready
Preheat the electric baking pan and pour some oil
There is more oil than usual pancakes, so that the baked pancakes will be crispier
After the oil is hot, put the cake into it
Then apply another layer of oil on the surface so that the moisture can be locked
Put on the lid and smother it for 2 minutes
When the bottom is a little discolored, we turn it over and continue to brand
The whole process is stuffed cake mode and slowly fired
There is no need to turn over the whole process
One side fried yellow, we turn the other side fried
You can fry it until it is browned on both sides.
The crispy meatloaf is ready, the room is full of ice
After letting it cool a little, pick it up and take a look
Wow, so crispy
It's so tempting to break up the full sauce of meat and the green onion
Please subscribe my channel if you like the food I made
I’m Qiong, see you next time