国内朋友看这里视频链接

中筋面粉1杯约180g(1 cup all purpose flour)

水1/2杯约125ml(Water 1/2 cup)

猪肉糜 300克（300 g minced pork）

洋葱60克（60 g finely chopped onion）

白胡椒粉 1/2茶匙（1/2 teaspoon white pepper powder）
盐 1/2茶匙（1/2 teaspoon salt）

老抽 1/2茶匙（Dark soy sauce 1/2 tsp）

五香粉1/2茶匙1/2 teaspoon five spice powder
糖1/2茶匙（1/2 teaspoon sugar）

麻油1/2茶匙（1/2 teaspoon sesame oil）

辣椒粉1/2茶匙（1/2 teaspoon chili powder）

今天给大家分享一道 千层肉饼。它的特别之处，是我对面皮进行了特别的处理，使外皮变得很酥脆 而且香气十足的 同时也更容易操作。

1、首先，我们把1杯的面粉 与1/2杯的水混合揉成面团，这个面团最好有一点点偏软，揉的时候，尽量用指尖，以免粘在手上。面团揉好后加盖静置30分钟。

2、这时我们来做馅料，把屏幕显示的材料放到一个碗里，这里的猪肉碎minced pork 可以用牛肉来代替。 如果你用的肉碎是完全瘦肉的话，可以加1茶匙的油进去，然后朝一个方向搅拌 一直到肉馅起粘性 能成团，估计需要5分钟时间。之后把馅料分成四份一边备用。

3、30分钟后，我们取出面团，这时的面团会变得很松软 且有韧性，把它揉搓成长条形后，抹一些油在面团上，然后分成四份，把每一份的小面团搓圆再压扁，放到一个碗里，向碗里倒入2汤匙的油，让小面团在油里放置15分钟。

4、15分钟后，把小面团取出，放在板上，把它擀成25cm×25cm的正方形，经过这样处理后的面团非常容易擀薄，它有韧性不会破。

之后像视频显示的方法，把馅料抹在上面，然后层层折叠起来。把其他的面团用同样的方法全部做完后 我们就开始煎它。

5、煎锅烧热 放入适量的油，把做好千层肉饼 放入 用中偏高火煎，煎到2面金黄酥脆就可以了，如果你担心不熟，你可以在饼子上喷洒一点点的水，然后加盖 多煎1分钟，开盖后再把2面煎到酥脆即可。

肉饼出锅时要趁热吃。。。。

Today we will be making the Crispy multi layer meat cake.  The outer layer of this dish is especially crispy and fragrant and it's made with a special type of dough that is easy to make and use. 

To make this dough, we will combine 1 cup of flour and 1/2 cup of water to make the basic dough. the dough should start out being on the soft end. try to knead with the tip of your fingers to prevent sticking. after kneading, let it sit for 30 minutes.

While that is happening we will make the filling, place the ingredients on the screen in a bowl, you can substitute the minced pork here with minced beef. If you would are just pure lean meat stir in 1 teaspoon of oil. stir the meat in one direction until it gains elasity and can be rounded up easily into a ball. this should take about 5 minutes of stirring, divide the filling into 4 portions and set aside

After the dough has rested for 30 minutes they should be very soft and stretchy. roll it out into a long log and brush  on some oil, divide into 4s and roll each into a ball then flatten. place them into a bowl and pour in 2 tablespoons of oil and let it sit in the oil for 15 minutes

After 15 minutes, roll each piece out into a 25 x 25 cm square, the dough after this oil treatment should be very easy to roll into a thin sheet and won't tear in the process

now spread on the filling from earlier and create the layers as shown. repeat with the 3 other pieces of dough. now we will panfry them

Pour some oil into a pan after the pan is hot and fry on medium high heat, it should be ready when both sides are golden and crispy. if you are worried they are not fully cooked, spritz on some water and cover the lid then let it steam that way for 1 minute then uncover the lid and when each sides are crispy the are ready