[salt and pepper hand shredded cake] - crispy outside and soft inside, evenly layered(jiao yan shou si bing wai cui li ruan fen ceng jun1 yun )

[salt and pepper hand shredded cake] - crispy outside and soft inside, evenly layered

Introduction:

Production steps:

Step 1: pour 100 grams of warm water into the flour

Step 2: mix the flour into small snowflakes

Step 3: add the remaining water twice to make a soft dough

Step 4: at this time, the dough is wet and soft, like making bread, use the back oil method, add 6 grams of oil and continue to stir, it will become smooth dough.

Step 5: wake up for 20 minutes and cut into two small portions

Step 6: roll it into a rectangle

Step 7: apply oil

Step 8: Sprinkle with dry flour, brush with a layer of oil, sprinkle with dry flour, brush with a layer of oil. Brush oil 3 times and sprinkle dry flour 2 times. That's the pastry.

Step 9: Sprinkle with pepper powder, fennel powder and salt

Step 10: from top to bottom, one layer outside and one layer inside stack up like a folding fan

Step 11: flatten the folded dough, stretch it long, and roll it out slowly with salt and pepper from one end

Step 12: tuck the last tail into the dough

Step 13: roll into a round cake

Step 14: put the oil into the pan, when the oil is 60% hot, put the cake down and cook it over a medium low heat. The two sides are golden, and the surface becomes brittle. You can see the layers.

Materials required:

Flour: 200g

Water: 140g

Oil: right amount

Pepper powder: right amount

Fennel powder: appropriate amount

Salt: right amount

Note: 1, salt and pepper hand tear cake while hot to eat, is the most delicious. 2, the ratio of noodles and water is 10:7, this kind of cake is softer

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Jiao Yan Shou Si Bing Wai Cui Li Ruan Fen Ceng Jun1 Yun