Luncheon Meat Cake
Ingredients:
Prepare 60 grams of water, add 2 grams of dry yeast, 8 grams of milk powder, 4 grams of sugar, 2 grams of salt, Mix well and let stand for 30 minutes. Take another 200 grams of cake flour, add 2 grams of salt, 10 grams of sugar, and 70 grams of water. Mix the ingredients, pour in the water and mix well, add 15 grams of butter and knead evenly.
Method:
Put the meat in a hot water pot to ferment for an hour. Divide the dough into 5 equal portions, roll each into a round and loose shape, use cornstarch as hand flour to roll into a thin pancake, place on a baking sheet, put in a warm oven, and ferment for 30 minutes. Cut the tomatoes and luncheon meat into small cubes, add some minced garlic and saute until fragrant. Break up the lettuce, wash and drain. Preheat the oven to 250 degrees and bake on the middle rack for about 5 minutes until the puff pastry resembles a small ball.