Step by step to teach you to make traditional snacks --- Huangqiao Shaobing(yi bu bu jiao ni zuo chuan tong xiao chi huang qiao shao bing )

Step by step to teach you to make traditional snacks --- Huangqiao Shaobing

Introduction:

"I haven't eaten Huangqiao pancake for several years. This kind of pancake is made of pastry and flour, and it also has stuffing. In the past, I bought it and ate it with salty stuffing. It contains Square Leg dice, raw white oil dice, green onion and salt. Although it tastes good, now I always want to reduce some fat. I replace it with bean paste stuffing, which is less fat and sweet. Baked in the oven, the pancakes are crisp, scorched, fragrant and delicious. It's crisp on the outside, loose on the inside and not greasy. Everyone appreciates it, but it's a well-known traditional snack. Flavor characteristics: golden color, crisp taste, oil but not greasy

Production steps:

Step 1: the ingredients are ready for weighing.

Step 2: mash the bean paste stuffing into 12 small circles (15g / piece) and set it aside.

Step 3: mix the flour, yeast and baking powder evenly in the basin, dig a pit in the middle, put in the white granulated sugar, pour in the warm water, and stir to dissolve the sugar.

Step 4: knead the dough until it is smooth and elastic, cover it and wake up for 10 minutes. Knead the dough well.

Step 5: put the flour and white oil in the basin.

Step 6: knead into a smooth dough and the pastry is finished.

Step 7: then add a small amount of white oil to the awakened dough (adjust the dough hardness or not), and continue to knead well, so that the water oil dough and pastry dough have the same hardness and softness, and knead into thick strips.

Step 8: roll it into a rectangle of 0.8mm with a rolling pin, and spread the pastry on the top half of the water and oil surface.

Step 9: fold the rectangle in half, cover the pastry and seal the edge.

Step 10: gently roll the dough into a 3mm thick rectangle with a rolling pin (to prevent the leakage of pastry), and tightly roll it into a tube from one side.

Step 11: divide it into 12 pieces with a scraper, and then you can pack the bean paste stuffing.

Step 12: take a dose, squeeze both sides tightly, flatten it and roll it into a circle (thick in the middle and thin outside) with a rolling pin.

Step 13: put in the bean paste stuffing and fold it a little bit counter clockwise by hand.

Step 14: finally, close the mouth tightly, twist it into an ellipse (close the mouth at the bottom), and then roll it into a round duck egg, that is to say, the cake is made.

Step 15: put the biscuit joint down into the baking tray, and brush the surface with egg liquid.

Step 16: stick white sesame seeds one by one and put them on the baking tray.

Step 17: until all finished, put into the oven at 210 ° C for 25 minutes (no need to preheat, time and temperature are controlled by yourself).

Step 18: soon a plate is ready, then bake the second plate for 20 minutes (the oven is hot).

Materials required:

Flour: 175g

Warm water: 90g

White sand: 10g

Baking powder: 1g

Yeast: 2G

White oil: 5g

Bean paste filling: 180g

White Sesame: 30g

Egg liquid: a little

Note: 1. Knead the dough and pastry in the same way. Adjust the dough to add powder or a small amount of white oil. 2. Because the water mass contains yeast, it has not been fermented for a long time, so don't preheat the oven, let the billet into the oven and wake up slowly. 3. The amount of stuffing is not easy to be too much. The stuffing should be closed tightly to prevent leakage. 4. Fillings can also be made of other materials, which can be changed at will.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yi Bu Bu Jiao Ni Zuo Chuan Tong Xiao Chi Huang Qiao Shao Bing