Tips for making authentic mille feuille patties

Ingredient breakdown. Ingredients.

300 grams of pork.

500 grams of flour.

1 green onion. Accessories.

Warm and hot water to taste.

Vegetable oil to taste.

Salt spoon. 1 tablespoon of thirteen spices.

1 cup dry flour.

Other flavors. Branding process.

Half an hour takes time.

Normal difficulty. Steps to prepare mille-feuille patties.

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Peel the pork in advance, wash it, and wash the green onions. Pork cut into cubes, green onions cut into sections.

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Put the pork and green onions together in a wall breaker and beat them into minced meat.

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Add salt and thirteen spices to the stirred meat filling, stir well and set aside.

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Prepare the flour, slowly pour in hot water, and stir constantly with chopsticks until this is enough. The noodles should be softer than the usual pancakes to be delicious.

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and form into a dough. <>

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Because the dough is softer, sprinkle more dry flour to prevent sticking. Divide the dough into fist-sized pieces.

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Take one of the dough and roll it out into a cake.

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Spread three-quarters of the minced meat and use a knife to cut the dough next to the minced meat.

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Fold the dough up.

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Each layer is stacked on top of each other.

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Finally, it is folded into a triangle.

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Then roll it out into a cake shape.

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Pour an appropriate amount of oil into a frying pan, heat over medium-low heat, and add the cakes.

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Sear until golden brown on both sides.

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Cut the baked cake.

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You can start eating.

Tips. The dough should be softer.

Mix the noodles with warm water, so that the baked cake is more delicious.

1. Mix the noodles first, add flour to the bowl, and then add hot water and noodles. The temperature is about 70 degrees Celsius to 80 degrees Celsius hot water. The dough is slightly softer, and after the dough is reconciled, cover the resting dough for half an hour.

2. Prepare the washed pork belly and chop it into a meat puree.

Chop some chopped shallots and ginger foam.

Add salt, white pepper, an appropriate amount of light soy sauce, cooking wine and a small amount of sesame oil, then add a spoonful of chicken essence and a little sugar and stir well.

3. After the dough is awakened, sprinkle some dry flour on the cutting board, and then knead the dough smooth again. Roll the dough into 3 equal portions by hand, and then use a rolling pin to roll out the dough into a large sheet of thin and uniform thickness.

Brush the dough sheet with a layer of oil, spread the meat filling on top and smooth it evenly.

Then cut the tic-tac-toe with a knife on the top of the dough sheet, but you can't cut it in the middle, and then wrap it up and down, left and right. Pinch the gaps around it.

After wrapping it all and pinching it, put it aside and let it rise for about 5 minutes.

After waking up, use a rolling pin to roll out a pancake, and after a while, you will need to discharge the top of the pan.

4. Brush a layer of oil in the electric baking pan to preheat, and then put the cake on it after the oil is hot, and brush a layer of oil on the top of the cake.

Turn the cake over every 2 minutes, and when one side is done, turn it over and bake the other side. Continue to close the lid when searing, so that the meat filling inside can be cooked thoroughly.

Finally, when it is golden brown on both sides, it can be cooked. Once the cake is baked, remove from the pan and cut it into equal portions with a knife.

This mille-feuille patty is ready, it tastes very good, and the method is super simple.

Grind the beef and pork belly into a meat filling, mix 2 kinds of meat filling together, add 2 tablespoons of cooking wine to the meat filling, fully grasp the meat filling, then add 2 tablespoons of soy sauce, grab until dry and sticky, and finally add a small amount of white pepper, a small amount of chicken essence, a small spoon of salt and a spoonful of sesame oil, so that the meat filling is fully mixed into the flavor.

Add one part of oil to four parts of water, add 170 grams of warm water to 300 grams of flour and form a dough, roll out the dough into a thickness of 3-4 mm, put a small amount of cooking oil on the dough sheet, roll it out with a rolling pin, spread the meat filling on the cake, spread a layer of chopped green onions, cut a knife at a quarter, and then roll it up along the edge, pinch the seal with both hands, wake up to 2-3 minutes, roll it out into a large pancake with a rolling pin on both sides, heat the oil in the pot, turn to medium heat after getting out of the pot, and the tiger skin pattern appears on both sides of the frying, turn off the low heat, Brush the green onions with a layer of water and oil, cover and simmer for 1 minute (30 seconds per side), when the cake is basically ripe, cut into small pieces and eat.

The preparation of mille-feuille patties is as follows:

Tools Ingredients: 500 grams of flour, 1 small piece of pork belly, 1 small handful of chives, appropriate amount of ginger powder, light soy sauce, appropriate amount of soy sauce, appropriate amount of salt and olive oil, and a pan with a flat bottom dust.

1. First put the noodles on the side, 500 grams of flour in the basin and add 3 grams of salt, salt can make the dough gluten, do not use boiling water, do not use cold water, but use warm water to mix the noodles, feel the inside with your hands is not hot, slowly pour into the basin, first stir with chopsticks into a flocculent, then use your hands to form a smooth dough, cover with a lid or apply plastic wrap for 10 minutes. The ratio of noodles and water is according to one pound of noodles to add six taels of water and come out, the dough is soft, and the mille-feuille patty is delicious, and it is not hard when it is cooled.

2. It is best to choose pork belly for the meat filling of mille-feuille, to make the filling tender, I use boiled pork belly, chop it with a knife, put in light soy sauce, add salt, put in ginger powder, and then put in the chopped green onion, drizzle with olive oil, and stir well.

3. Take out the dough from the basin, do not need to knead, divide the dough according to the size of your own pot, I divided it into three, take out one of the dough agents, roll it into a thin round cake shape, 3 4 parts are covered with meat filling, wipe evenly, and cut it on it with a knife, as shown in the picture, the dough is stacked layer by layer, and the pie wheel finally becomes a triangle, the cake is too thick and not easy to cook, and gently roll it out with a rolling pin on it, and try to form a circle.

4. Heat the pan and brush a little oil, put the lid on the cake and burn it, remember to be sure to use low heat and not high heat, otherwise the pie crust will be charred and the filling will not be cooked.

5. Turn over the dough several times during the baking process, so that the cake is heated evenly, turn over and burn the other side after one side is golden, and both sides can be golden out of the pot.

6. Cut it into small pieces with a knife for ease of eating.

7. The mille-feuille patty is fragrant, the skin is crispy, the layers are rich, the meat filling is very tender, and you can't stop taking a bite.

Materials. Ingredients: 520 grams of flour, 300 grams of water, 2 grams of salt.

Excipients: 200 grams of pork filling, 100 grams of cabbage, 1 green onion, 5 grams of ginger, 1 small handful of leeks, 3 grams of salt, 15 ml of light soy sauce, 10 ml of dark soy sauce, 1 gram of five-spice powder, 5 ml of sesame oil, 20 ml of peanut oil.

1. Prepare the main ingredients. I use breadcrumbs because I've bought too much lately, so I need to use them.

2. Let's make the dough first, and make this kind of meatloaf with cold water, which is simpler. You can also make dough, it will be fluffier and tastier, but I still like the crunchy and delicious food. The dough ingredients are mixed together to form a smooth dough, which can be kneaded with the help of a chef, toaster or old machine, which is more labor-saving.

Divide the kneaded dough into three portions and cover with moist gauze to rise for half an hour.

3. Rest the time to make the filling. Let's process the materials first. Finely chop the green onion and ginger, and the green onion must be more, it is more delicious and <>

4. The cabbage is selected from the young leaves, and the favorite thing to eat in winter is the Chinese cabbage, which is also very cheap and nutritious.

5. Chop leeks, you don't need too much, leeks are used for seasoning, I like to add some leeks to the meat filling, it's delicious.

6. Add minced green onion and ginger to the minced meat.

7. Add light soy sauce and dark soy sauce, five-spice powder and salt, stir evenly to taste, you can add an appropriate amount of water in this step, and the meat filling will be more tender and delicious.

8. Add cabbage and leeks.

9. Stir well, and the meat filling is ready.

10. Take a portion of dough and roll it into a flatbread, it doesn't need to be too thin, it doesn't need to be too round, it can be rolled out and rolled out, is it a gospel for novices. Cut the rolled dough sheet separately in two positions as shown in the picture.

11. Spread a layer of meat filling just made, leaving some blank on the edge of the cut part to avoid the meat filling squeezing out after it is folded up.

12. Start from the cut part on the far right, fold upward, and pinch the edge.

13. Fold it to the left again, and then it is at the position of the second cut, also pinch the edge part, and if it is not too overlapping, pull some dough sheets.

14. Then fold it down, then to the left, and finally fold the last piece up, pinch the edge part, and it becomes a big thick cake that is not very regular.

15. Roll it out into a pancake again, and the embryo of the mille-feuille patty is ready.

16. Brush the electric baking pan with a thin layer of oil and put it into the cake base.

17. In the upper and lower plate heating mode, the lid is burned for 10 minutes until the surface is golden brown. If you don't have an electric baking pan, use a frying pan and bake it for 12-15 minutes on low heat, taking care not to burn the paste. The baking time should also be flexibly adjusted according to the thickness of the cake.

18. Cut the baked cake into pieces and eat.

The preparation of mille-feuille patties.

Ingredients: Crust.

Fuqiang powder 300 grams.

190 grams of lukewarm water (adjust the amount of water according to the absorbency of flour).

Filling: Pork (3:7 or 4:6) 350g.

10 grams of minced ginger.

1 chai egg (about 40 grams).

Light soy sauce 2 scoops (about 20g).

Dark soy sauce - 1 scoop (5-10 grams).

Salt 3 grams of green onion 1/2 (about 30 grams).

The preparation of mille-feuille patties.

Warm water is added to the flour and stirred with chopsticks to form a large lump of flocculents.

Once the dough is kneaded (because the dough is soft, you don't need to knead until the surface is smooth) and cover with minimal plastic wrap