Preserved meat cake(la wei da bing )

Preserved meat cake

Introduction:

"In my memory, my mother loves to make bacon, because my mother's hometown loves to make bacon, so my mother starts to make bacon every December. At this time, my home is full of bacon, and the house is full of cured meat, fried, stewed and mixed. In my memory, every dish my mother makes is so delicious. Mother also cooked lard and ate all kinds of delicious cakes. This kind of cake is made according to the mother's method. The skin is crisp and fragrant, the flesh is soft, accompanied by the taste of scallion. Flour is really the best to make a lot of delicious, steamed buns, cakes, noodles, bread, all kinds of cakes. You can't count all kinds of cakes. Are you tired of eating steamed bread? It doesn't take much time and tastes good. You can make breakfast. It's simple and convenient. You can make noodles in the evening and the next morning. The noodles are very good and won't be bad, because you use yeast, add salt and sugar, and the taste is very good. If you want to have bacon at home, you must have wax oil. It's not good to eat when you stir fry it. It's a pity that you still make cakes to eat. In fact, some snacks have lard and are crisp. "

Production steps:

Step 1: Ingredients: flour, lard, shallot, yeast, salt and sugar water

Step 2: bring the yeast to a boil with warm water, add it to the flour mixed with a little salt and sugar, and make it a little softer.

Step 3: cover the dough with fresh-keeping film for fermentation (I put it directly in the basin and cover the pot) and after 2 hours, it becomes twice as big,

Step 4: roll the dough into a circle,

Step 5: evenly coat lard with a spoon and sprinkle with salt,

Step 6: Sprinkle another layer of scallion and roll it into strips

Step 7: roll it into a snail shape,

Step 8: flatten it slightly, roll it gently, and then make a round cake

Step 9: heat the pan, spread a layer of lard, and fry the round cake slowly over low heat

Step 10: until one side of the cake is stiff, turn it over and continue to fry

Step 11: until both sides are golden, the cake is cooked

Materials required:

Flour: right amount

Yeast: right amount

Shallot: moderate

Sugar: right amount

Salt: right amount

Lard: right amount

Note: don't worry when frying, for fear that it will not be cooked if it is too big and too thick. As long as you grasp the heat, the skin will be golden enough, and the inside will be absolutely cooked. If you grasp the heat, the skin will not be burnt, but the inside will not be fully cooked. Fry slowly over low heat. Don't worry

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: Original

Chinese PinYin : La Wei Da Bing