Zhejiang Cuisine: fried cake with dried plum(zhe cai mei gan cai su shao bing )

Zhejiang Cuisine: fried cake with dried plum

Introduction:

"Dried plum vegetables are mainly produced in Shaoxing, Xiaoshan and Tongxiang. In Shaoxing, Mei Gan cuisine is not only available in hotels, but also a traditional local dish. Because in Shaoxing, every family knows that dried plum vegetables are sealed and compacted in jars. They can be taken as they are eaten, and they can also be used for banquets. There are also many dishes made with dried plum vegetables. This dried plum cake is a local snack, and even presents it to relatives and friends on holidays. The outer layer of this cake is crisp, and the inside is moist and fragrant. It is a traditional snack of Shaoxing

Production steps:

Step 1: put all the ingredients of the main dough into the mixing barrel to synthesize the dough and ferment it for standby.

Step 2: prepare the ingredients for the filling.

Step 3: soak dried plum vegetables in warm water.

Step 4: cut the pork into small pieces, add scallions and chop them into mince.

Step 5: wash the pickled dried vegetables and chop them.

Step 6: add lard to the frying pan and heat.

Step 7: pour in dried plum vegetables and stir fry until fragrant.

Step 8: add a spoonful of sugar, stir well, turn off the heat, cool and set aside.

Step 9: add lard and salad oil to the frying pan and heat.

Step 10: add flour and stir well.

Step 11: turn off the fire when the flour is fragrant and make the pastry stand by.

Step 12: knead and divide the fermented dough into two parts.

Step 13: take a roll.

Step 14: put a layer of pastry on it.

Step 15: then wrap the pastry.

Step 16: gently roll it into a large rectangle.

Step 17: then fold it up like a quilt.

Step 18: roll it into a large rectangle again.

Step 19: roll long strips.

Step 20: cut into equal parts of small dosage.

Step 21: squeeze the two sides of the small dose tightly.

Step 22: wake up for 10 minutes.

Step 23: This is to put the meat stuffing and cold dried vegetables into a large basin, add salt, sugar, soy sauce, chicken essence, sesame oil and Shaojiu.

Step 24: mix well to make the filling.

Step 25: take a small piece of dough, roll it into a round skin and put it into the stuffing.

Step 26: seal it down like a bun, and then press it flat to make a cake.

Step 27: do it all in turn, and then brush a layer of honey water on it.

Step 28: stick sesame.

Step 29: preheat the oven 230 degrees, put it in and bake for 25-30 minutes.

Step 30: take out and cool after baking

Materials required:

Flour: 600g

Yeast: 4 g

Salad oil: 100g

Lard: 80g

Dried vegetables: 120g

Pork stuffing: 150g

Scallion: right amount

Salt: right amount

Soy sauce: 15g

Sugar: 8 g

Chicken essence: a little

Sesame oil: appropriate amount

Shaojiu: 15g

Note: the dough should not be hard. It should be as soft as earlobe. The taste of the cake is delicious. Pork to use seven fat three thin, to do meat, make the filling will be moist and delicious. After wrapping in the pastry, roll it until it is gently not broken, and the baked cake will have layered effect.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhe Cai Mei Gan Cai Su Shao Bing