Thousand-layer Pork Cake
Overview
I hate eating fat meat the most. Every time I cook, I always remove the fat. At the end of the meal, there are always pieces of fat left. I can't eat it. It's a pity to throw it away. I came up with an idea and made a meat dregs layer cake. It is so sour and refreshing. It is definitely a good place for fat meat. Ma Ma no longer worries that I don't eat fat meat.
Tags
Ingredients
Steps
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Pour the right amount of flour and the right amount of warm water into the flour (don’t ask me why the right amount of flour and the right amount of warm water, because everyone’s family members are different. If you want to make more, add more flour, if you want to make less, put less flour. As for water, the water absorption of each flour is different. No matter how much flour or water, their goal is the same, that is, to make a dough!)
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Stir with chopsticks while pouring water.
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Knead into a smooth dough and set aside.
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Cut the fat into cubes, put it in the wok after it is dry, and stir occasionally
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When the fat turns yellow, turn off the heat, take out the meat residue and set aside.
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Take a piece of dough and roll it into a square shape. The thinner the better, it doesn't matter if it's thick. Later you'll see why it doesn't matter.
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Place the chopped green onion mixed with meat residue on the bread.
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Fold the dough in the same way as a quilt.
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Roll out again. This is why I said it doesn’t matter if the dough is thick.
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Fold it into a rectangle again, put oil in the electric baking pan, heat it up and put the stacked cake embryo into it.
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Because this one is relatively thick, you have to look at it from the reverse side from time to time. If there are spots on both sides, it's basically fine.
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Take out the prepared meat cakes, cut them into sections and put them on a plate. It’s so delicious
