When it comes to making your own meatloaf, many people's first reaction may be: "It's too difficult!" "But in fact, as long as you master the skills, you can make it easy and fun. Today, I'm going to share with you how to easily make a meatloaf dough that is both elastic and smooth.
First of all, the choice of flour is important. In general, all-purpose flour is sufficient. It is neither as hard as high-gluten flour nor as soft as low-gluten flour. Remember to sift it first, so that the flour will be more delicate and the dough will naturally be smoother.
Next is the proportion of water. This is really "a little". In general, the ratio of flour to water is 4:1. At this time, the water temperature is also very critical, and lukewarm water is the most appropriate. Warm water allows the flour to absorb water better and makes it easier to mix the dough.
In the process of mixing noodles, there is a little trick - "add less water and rub more". You can start by adding only most of the water, kneading while watching the humidity of the dough, and gradually adding the rest of the water. This will prevent the dough from getting too wet and sticky to your hands.
When kneading the dough, knead it with the strength of your palm, and the dough will gradually become soft and elastic. Remember, don't be too anxious about this process, knead it for about 5 to 10 minutes, and let the dough absorb enough water, so that the dough will be more delicate.
Well, the kneaded dough still needs to wake up. Cover with a damp cloth or plastic wrap and set aside for about half an hour. This step is not to be underestimated, it can make the dough softer and easier to shape.
It's time to rest the noodles just in time to prepare the minced meat. I won't expand it here, but remember that the seasoning must be sufficient, so that the meatloaf will taste good.
After the dough is awakened, knead it lightly a few times to expel the air, and then it can be divided into small agents and rolled into a dough. Remember to roll it out from the middle outward, so that the thickness of the dough will be more even.
Finally, it is to wrap the minced meat, be careful not to overfill, otherwise the skin will break if you are not careful. Then fry in the pan until golden brown on both sides, and the fragrant meatloaf is done!
The most important thing in meeting is patience. It may be a bit of a scramble at first, but a few more times you will find that you can be so handy in the kitchen. Next time you're out with your friends, why not show off your new skills and wow everyone?