Chicken cake(ji zai bing )

Chicken cake

Introduction:

"I like food all over the world. I come to see it every day. I always want to serve some dishes I made. But I'm not proficient in taking photos. I made chicken pancakes today. I think it's delicious. Now I usually come to the food world to search for recipes. I find that there is no such classic snack as chicken pancakes. I'll send it to you. I'm going to make it again in a few days. I'll take a picture of the process. Today, I only took the finished product, the second one It takes a long time to bake, but it tastes good_ ∩)O~”

Production steps:

Step 1: first, make & quot; chilled meat & quot;, which is the key to chicken pie. Ice meat, is the fat (can bring a little lean meat, afraid of fat can also reduce the amount of fat. ）After blanching 200 grams of diced meat in boiling water, drain the water, add 3 tablespoons of sugar and 1 tablespoon of high alcohol, mix well, seal and refrigerate for one to two weeks. The longer the time, the more crisp the meat will taste. This is the key to fat but not greasy. So we can't cut corners.

Step 2: 2. Stir fry sesame and olive with rolling pin. I can't buy sunflower seed kernels or peanuts or other fragrant kernels. I use peanut kernels, which are fried, peeled and crushed.
Nanru is red sufu. It's produced in Guangdong Province. It tastes similar to ordinary red sufu. It's best to use nanru. If you don't have it, you can use ordinary red Sufu instead.

Step 3: 3. Put the flour in a bowl, pour in the maltose, mix it and bring to a boil. Then add sunflower seeds, sesame seeds, 80g sugar, 2 pieces of nanru, Jianshui, and some salt / wuxiangfen / Pepper / minced garlic. Then add the ice meat, knead it into small circles, and then flatten it. Brush the yolk liquid. Put it on the top of the oven at 190 ℃ for 10 minutes, then turn it to 160 ℃ for another five to 10 minutes (depending on the color of your cake), Put it in the oven to cool and then take it out. < br > don't rush to eat it. When it's soft in a day or two, you'll find it's more delicious than when it's just out of the oven

Materials required:

Medium gluten powder: 200g

Fat meat: 200g

Sesame: 40g

Melon seed kernel: 40g

Maltose: or syrup 60 grams

White granulated sugar: 80g

Nanru: 2 yuan

Jianshui: 4G

Salt: right amount

Five spice powder: appropriate amount

Pepper: right amount

Garlic: three small pieces

High alcohol: moderate

Note: if there is no maltose, you can use white sugar to boil syrup, white sugar and water with a little vinegar to boil slowly over low heat until it is a little sticky. You don't need to be as strict as invert syrup, you can use it a little thinner, and noodles are better.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ji Zai Bing