Niuer cake (niuerzi)(niu er bing niu er zai )

Niuer cake (niuerzi)

Introduction:

Production steps:

Step 1: add proper amount of water to the skin and filling, and then mix them with the dough (which can be slightly hard) for 15 minutes

Step 2: roll flat into two thin sheets (the leather material should be as thin as possible)

Step 3: brush the leather with old soy sauce (the color is better, and the two skins stick together better)

Step 4: brush the stuffing with old soy sauce and roll it up

Step 5: slice

Step 6: slow frying in low temperature oil

Materials required:

Flour: 200g

Sugar: 1 tbsp

Baking soda: a little

Nanru: two pieces

Salt: a little

Soy sauce: a little

Garlic: a little

Water: moderate

Note: the dough and hard point is better to cut, moderate dough, can also be frozen in the refrigerator for 1 hour and then cut. Nanru has a salty flavor. The salt in the filling should be appropriate. If you like garlic flavor, you can add more, or you can make five flavors. Don't overheat the oil. The dough has sauce and sugar. It's easy to be black when fried at high temperature. The first time of frying can be shorter. Deep fried to speed, clip a little hard can be on the pot

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Niu Er Bing Niu Er Zai