Medium gluten flour (plain flour)
How to make vegetable meatloaf cannelloni
Boil a pan of water and blanch 30g of spinach for about 1 minute.
Drain, remove the roots and cut into small sections.
Pour into a food processor and add 80g of water to make the spinach juice.
In a mixing bowl, pour 200g of medium gluten flour (regular flour) and 2g of yeast.
Season the flour with salt and sugar to taste if you are serving older children or adults.
Pour in the spinach juice in batches, stirring well with chopsticks.
Do not pour in the spinach juice all at once, as different flours have different hygroscopic properties, so adjust the amount of liquid according to the situation.
Knead until the dough is smooth and not sticky, then cover with plastic wrap and ferment until doubled in size.
Sprinkle the dough with dry flour to prevent sticking and knead the dough to exhaust.
Roll out again with a rolling pin into a rectangle about 1cm thick.
Brush with a little oil and sprinkle with minced meat and seaweed.
Fold up the ends of the pastry towards the middle.
Brush with another thin layer of oil.
Fold again and cut into small 3cm dice.
Use a chopstick to gently press the center of the dough.
Stretch the ends of the dice and twist them like a twist to make a roll.
Put them in a steamer, cover with a lid and let them stand for 20 minutes.
Cover the steamer with a cloth to prevent the steam from falling back.
Put the dough into a pot with cold water and continue steaming over high heat for 12 minutes.
Turn off the heat and let it sit for 2 minutes before uncovering and serving!
If you can’t eat it all at once, you can seal it and freeze it in the fridge for two weeks.