Home made "Huangqiao Shaobing"(jia ting zhi zuo huang qiao shao bing )

Home made "Huangqiao Shaobing"

Introduction:

"To introduce a small family banquet to friends," Huangqiao Shaobing "is a simple way to make it at home. It is said that in the past, the he family was a famous family in the Huangqiao area. In the 120 years from the 16th year of Chenghua to the 35th year of Wanli in the Ming Dynasty, the he family once had the glory of "four Jinshi and ten Juren". Although he Xuan was only a year old tribute in Daoguang period of Qing Dynasty, he wrote a lot of works. His 80 volumes of Yunshi is now in Beijing Library. The old man not only made friends with Gong Zizhen, Li zhaoluo and other great scholars, but also had a lot of contacts with the pancake makers, and often compared the pancake making techniques with them. It is said that the old man's idea is to produce seasonal varieties, such as chive pancakes, shredded radish pancakes and crab roe pancakes. Today's production of this, is to use shredded radish for the production of "Huangqiao Shaobing". As the saying goes, "eating radish in winter and ginger in summer is the best way to nourish one's health". Therefore, we use shredded white radish to make it. The specific method is as follows. "

Production steps:

Step 1: high gluten flour, dry yeast, baking powder, salad oil, warm water, lard, shredded white radish, chopped green onion, one egg, white sesame.

Step 2: divide 150 grams of flour from 550 grams of flour, mix the remaining 400 grams of flour with dry yeast and baking powder, and then add 20 grams of salad oil.

Step 3: use 250ml warm water to synthesize soft dough.

Step 4: cover with a wet towel for 15 minutes.

Step 5: add 75g salad oil into 150g flour and mix well.

Step 6: make the pastry into pastry

Step 7: add some salt into the shredded radish and mix well.

Step 8: add salt and white pepper into the oil, then add a little yellow rice wine, chicken essence and sesame oil, mix well.

Step 9: hold the water in your hand, pour the salted oil into the shredded radish, add the chopped green onion and ginger, mix well, and make the filling.

Step 10: take out the dough and beat it repeatedly on the chopping board to make it delicate.

Step 11: after the beating is delicate, the dough is formed twice and then kneaded for another 10 minutes. During this period, do not knead the dough by hand to prevent gluten.

Step 12: pour the white sesame into a small plate and set aside.

Step 13: take out the twice cooked dough and roll it open with a rolling pin. Roll the dough into a rectangle, about 0.8 cm thick. Spread the pastry on the & frac12; of the dough and press it flat by hand.

Step 14: fold up and down neatly and hold the edge firmly by hand.

Step 15: then fold up and down neatly, hold the edge firmly by hand, and roll it thin with rolling pin again.

Step 16: use a brush to coat the skin with clean water. Don't use too much water, just a thin layer.

Step 17: roll the dough with water by hand. The tighter the roll, the better.

Step 18: cut the dough with a knife and hold the two ends of each dough firmly.

Step 19: stretch the four corners by hand, close them in the middle, and make them into small round dough.

Step 20: roll the small dough one by one into a round dough with thick middle and thin surrounding.

Step 21: pack the stuffing one by one. Don't fold the stuffing one by one. Wrap the stuffing with the method of folding. Don't have too much stuffing. 60% or 70% of the stuffing is enough.

Step 22: make the blank into an oval cake.

Step 23: apply egg liquid on the wrapped cake.

Step 24: then cover the sesame seeds one by one and put them into the baking tray.

Step 25: bake at 220 ℃ for about 18-20 minutes.

Step 26: bake the skin until golden, then take it out, and the operation is complete.

Step 27: when entertaining guests, the tray can be served.

Materials required:

High gluten flour: 550G

Lard chips: 100g

Shredded white radish: 500g

Minced green onion: 20g

Ginger powder: 15g

Eggs: 50g each

Dry yeast: 3 G

Baking powder: 1g

Salad oil: 95g

Warm water: 250ml

Sesame oil: 15g

Salt: 10g

Chicken essence: 2G

White pepper: a little

Yellow rice wine: 10g

White Sesame: right amount

Note: the characteristics of this pancake: golden color, scorched smell, crispy skin, fresh inside. Warm tips: 1, pastry by 30% can be prepared, do not need too much, pastry and water to be consistent with the best soft and hard. 2. Heshui dough is slightly softer than northern steamed bread dough. It doesn't need to ferment for a long time. It can be cooked for 10 minutes at room temperature. Dough can't be kneaded by hand, but it should be made into delicate and soft dough by smashing. It's hard to knead the gluten, and it can be made after another 10 minutes of relaxation. 3. The stuffing does not need to be fully packed, but it can be seven percent full. If the stuffing is packed too much, it is easy to burst during baking. 4. Huangqiao pancake can be made into round, oval, rectangular can be, generally in the majority of round and oval. The stuffing can be sweet or salty. Generally, it should be made according to the season. The salty stuffing includes crab meat, leek shrimp, sliced radish and ham stuffing. The sweet stuffing generally includes sweet scented osmanthus, white sugar sesame stuffing, white sugar stuffing with nut and board oil, bean paste stuffing and lotus seed stuffing.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jia Ting Zhi Zuo Huang Qiao Shao Bing