There are very many cuisines in life which satisfy people's taste buds, and meat sandwich is also very popular among office workers. Commuters due to work, time is very rushed, in the morning, they do not have time to do their own breakfast to eat, usually on the roadside to buy a breakfast. At this time the conveniently made meat sandwich is favored by office workers. The meat sandwich is crisp, crunchy, fragrant, and the meat inside is fat and not greasy, which is loved by many people.

To make the skin of the meat sandwich crispy, you need to pay attention to the skills when mixing the noodles. The meat loaf it has a burnt appearance with clear stripes. And in the just out of the pot when the cake body is inflated, the outer skin is very crispy, but the inside is tender, when serving, the temperature is hot is the best. It tastes like a crispy cake with flavorful meat, crisp but not greasy. When making it, you need to mix refined flour with warm water and lye lard, knead it into a ball, roll it into strips, roll it into cakes, and then put it inside the pan to be cooked.

Meat loaf and flour is a very important part of the process, to use high-gluten flour with warm water and lye mix thoroughly. After it is synthesized into a dough, it should also be left for half an hour to let it fully awake. Because of the meat bun it is very critical to beat the bun, for the kneading, rolling, rolling the skin has a high demand for the technique, for the branding, baking fire control is also a kung fu work. In fact, the method of making meat buns is not too difficult, if you like to eat meat buns, why not do it yourself at home. This eating is also more assured some, after all, outside of the sale do not know with what meat, hygiene, how?

What should I pay attention to when mixing the noodles?

Make your own meat loaf without any additives, so clean and hygienic. Making the meat loaf well is a good choice for breakfast or as a main meal. As a classic snack, it would be a shame not to learn it. When making the dough for the baklava, the degree of softness and hardness should also be mastered, a little harder than the usual steamed buns with the dough, and a little softer than the usual dough for noodles. This is also a test of skill, as long as you do a few more times will be very skillful.