Fermented Thousand Layer Chive Patties

Overview

I don’t want to use the leftover dough and meat filling from making dumplings to make dumplings. I remember seeing Jingdong meat pie a long time ago, with dead dough and pure meat filling. You can also use this leek meat filling to perform it again. However, the old man prefers to ferment the dough, add some yeast, and turn the dead dough into fermented dough first. The ratio of skin to meat is 1:1, which must be enough for filling. Adding a little alkali to the risen dough is actually completely unnecessary. It is purely a psychological placebo. The rolled out dough is spread with thick stuffing, four incisions are made according to the nine-square grid, and the layers are stacked. It can be fried in a pot without water, but the pancake will be moister and softer after adding water. Both sides are burnt and fragrant, which is a bit unbearable. Cut open immediately, layer upon layer, embedded with ruby-like meat. It’s most fragrant when it’s hot. . . .

Tags

• staple food
• breakfast
• cake
• students
• alkaline surface
• chive meat filling
• dough
• dry yeast

Ingredients

Steps

1. 1 Ingredients: 340 grams of dough, 2 grams of dry yeast, a little alkaline flour, 340 grams of leek meat filling

   

2. 2 Dissolve the yeast with a little water.

   

3. 3 Pour into the dough and knead evenly,

   

4. 4 Place in a large bowl and place in a warm place to ferment.

   

5. 5 The dough will double in size.

   

6. 6 Dissolve the alkaline noodles with a little water,

   

7. 7 Add to the dough,

   

8. 8 Knead evenly.

   

9. 9 Divide into two equal parts.

   

10. 10 Roll into a square shape.

    

11. 11 Spread half of the filling on the dough sheet, leaving a blank space in the lower right corner.

    

12. 12 Use a knife to make four cuts on the top and bottom of the nine-square grid to cut off the dough.

    

13. 13 Turn the blank dough sheet up and stack it on top of the meat filling.

    

14. 14 Then fold the top dough sheet toward the middle.

    

15. 15 Fold the formed square toward the center.

    

16. 16 Continue to fold the lower dough piece toward the middle,

    

17. 17 Also fold the top piece of dough toward the middle.

    

18. 18 Follow the same method and fold them all into a thick square shape.

    

19. 19 Roll out thinly.

    

20. 20 Place the pan on the fire, heat it up, and pour in an appropriate amount of oil.

    

21. 21 Put in the dough and flatten it gently,

    

22. 22 Add a little water,

    

23. 23 Cover immediately and simmer for a few minutes.

    

24. 24 When the water is completely evaporated, a burnt aroma comes out of the bottom of the pot. When the lid is removed, the dough is roughly mature.

    

25. 25 Flip and sear the other side until golden.

    

26. 26 When both sides are golden brown, remove from the pan and let cool slightly.

    

27. 27 Cut into pieces and serve hot.