Fried pastry(you su shao bing )

Pastry baking method:

Raw materials for making pastry cake:

500 grams of flour, 10 grams of refined salt, 300 ml of cold water, 1000 grams of oil.

The process of making pastry is as follows:

1. Take flour, salt into the basin, and into a dough, repeatedly knead, knead until the dough smooth and flexible, divided into several parts, baked into pancakes.

2. Put the fried dough sticks into a hot oil pan, fry them until golden yellow, then take them out and put them in the pancake to eat.

Fried pastry

Shaobing pastry is a Shandong style snack with a history of more than 100 years. The pastry cake is golden in color, overlapping in thin layers, crispy inside and outside, crisp and delicious. If it is put into the food bag, it can be stored for a long time without fatigue and rancidity. It tastes the same as when it is just out of the pot. Pastry production process is more strict, flour should be fermented, autumn and winter season, the water should be mild.

Raw materials

3 cups fermented dough, 2 tbsp butter, 10 tbsp oil, 3 egg yolks, 1 cup white sesame

Ingredients: 2 cups flour, 3 / 4 cup hot water, 1 / 2 teaspoon salt

Pastry material: 1 / 4 cup of oil, 3 / 4 cup of flour

Production steps

1. Open the oven at 350f.

2. Pastry: heat 1 / 4 cup of oil and turn down the heat. Add 3 / 4 cup flour and stir for 5 minutes until the flour is peanut sauce.

3. Hot noodles: 1 / 2 teaspoon salt into 2 cups of flour. Pour 3 / 4 cup of boiling water into flour slowly and stir with chopsticks. Let it cool and knead the flour into a smooth dough. Cover with a wet towel and wake up for 30 minutes.

4. Sprinkle the worktable with flour, put the hot and fermented dough together and knead evenly.

5. Roll the dough into rectangular slices. Spread the butter evenly on the top, and then sprinkle it with pastry.

6. Fold the left, right, upper and lower sides of the dough 1 / 3 in the middle, a total of 9 layers. Roll the dough thin.

7. Roll the dough from one side to form a long cylinder in the shape of an old telescope, in 10 parts.

8. Pancake:

a. Spread the white sesame on the bottom of the plate.

b. Mix the egg yolk with chopsticks.

c. Knead the opening of each dough by hand. Hold the dough in both hands and pinch it.

d. Hold both ends of a piece of dough with both hands, twist it in the opposite direction like twist twist twist, and close it in the middle to form a thick and short cylinder with thick middle and thin edge. Flatten the dough by hand.

e. Brush the surface of the cake with egg yolk, put the side with egg yolk on the plate, and smear it with sesame seeds. Press the surface of the cake by hand to compact the sesame seeds.

f. Brush the other side of the cake with egg yolk and sesame seeds. Compact the sesame seeds by hand.

g. Turn the stove a little bit higher than the medium fire. Heat up the pan, sprinkle 1 tbsp oil and fry both sides of the cake.

9. Put the pancakes in the oven and bake for 15 minutes on each side.

Food characteristics

The characteristics of fried pastry are: the taste is loose, crisp and dregs fall off, it doesn't collapse and is not hard after cooling.

The characteristics of Pan Si Wu Xiang are: bright red color, crispy outside, soft inside, surrounded by layers of appearance.

Process tips

When making, sprinkle some Chinese prickly ash, salt, fennel seeds and other seasonings on the hydrated surface and oil mixed surface, then roll them into rolls, roll them into the size of a tea bowl, put them into a special hanging furnace and bake them with warm fire. The upper and lower fire should be uniform, and the temperature at the bottom of the pot should be appropriate. While turning, brush oil on the cake surface, and strictly control the baking time. Out of the pot, put on the iron frame to dry coke, then edible.

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Chinese PinYin : You Su Shao Bing