Pan fried shredded cake(you jian pan si bing )

Pan fried shredded cake

Introduction:

"I'm used to all kinds of baked biscuits and cakes for breakfast. Do you want to make your own breakfast stand? Salty and crispy fire, add a poached egg or bacon, the taste is also quite good. Today, Huaer's pan fried silk cake is quite crispy, salty and crisp

Production steps:

Step 1: put dry yeast into warm milk, melt and pour into flour, knead into smooth dough, cover with wet cloth for fermentation. This kind of pastry needs a long fermentation time, more than 2 hours in winter. After full fermentation, the thick flour cake can be cooked in a short time to avoid being mixed.

Step 2: after the dough is fermented, knead it for a while to exhaust, then roll the dough into rectangular pieces and cut them into thin strips with a wheel knife.

Step 3: it's OK to use an ordinary knife, but it's easier to cut with a wheel knife.

Step 4: evenly spread salad oil on the noodles, and then sprinkle with appropriate amount of salt.

Step 5: take 7-8 noodles as a group, then take them out and stretch them at both ends.

Step 6: wrap one end of the noodles around your fingers and then wrap them together.

Step 7: take out your fingers and flatten the dough.

Step 8: make it like this.

Step 9: wake up again for 30 minutes after doing everything in turn, and cover it.

Step 10: wake up, heat pan or electric pan, fry until both sides are golden.

Materials required:

Flour: 400g

Warm milk: 260g

Dry yeast: 5g

Salt: right amount

Note: This is the best one to eat when it's just out of the pot. It's hot and crisp. When you want to eat it after cooling, just heat it in a pan without adding oil. It's delicious with eggs or bacon. It's salty and crisp.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : You Jian Pan Si Bing