Taiwan Shouzhua cake(tai wan shou zhua bing )

Taiwan Shouzhua cake

Introduction:

"The hand grasping pie shop at the gate of the community is one of the most popular delicacies I visit. As I go there more times, I get more familiar with the boss. The boss is a pleasant person. He not only adds more stuffing, but also tells me how to do it when chatting. I'm not afraid to do it by myself and no longer take care of your business? The boss said, "I'm not afraid. I must share the delicious food."

Production steps:

Step 1: raw material drawing.

Step 2: add salt to the flour to taste, and then pour in a proper amount of boiling water, stirring into snowflakes.

Step 3: pour in cold boiled water and stir.

Step 4: knead into a smooth dough. Cover with plastic wrap and wake up for 30 minutes.

Step 5: slice pork loin into thin slices, drop in cooking wine to wake up, a small amount of South milk, curry sauce seasoning, pour some raw powder and stir well.

Step 6: mix well and set aside.

Step 7: divide the dough into evenly sized tablets.

Step 8: take a dose and roll it into thin slices with a rolling pin.

Step 9: apply lard evenly on one side.

Step 10: fold the patch by folding the fan.

Step 11: after folding, gently lengthen, and then roll into a spiral shape.

Step 12: wrap the spiral ball with plastic wrap and continue to wake up for an hour.

Step 13: take out the dough and pour a little salad oil on it.

Step 14: put it in a pan.

Step 15: roll the dough into pancakes with a rice presser or a rolling pin. If you use a rice presser, you should press it outward along the outer ring of the cake. If you use a rolling pin, roll it gently as far as possible, otherwise the dough will be connected and the spiral lines will disappear easily.

Step 16: simmer over low heat. Fried soft, time should not be too long, otherwise time is too long, cake skin hard, not easy to package ingredients.

Step 17: stir fry the tenderloin in the pan.

Step 18: put the soft fried cake into the pot again, spread shredded lettuce, fried tenderloin, and pour in tomato sauce and salad sauce.

Step 19: fold the cake into a fan. If you want the crust to be crispy, you can fry it for a while.

Materials required:

Medium gluten flour: 300g (can make 7 cakes)

Lard: right amount

Lettuce: moderate

Pork loin: moderate

Cooking wine: moderate

Salt: right amount

Salad dressing: right amount

Tomato sauce: right amount

South milk: right amount

Curry sauce: right amount

Raw powder: appropriate amount

Note: 1, lard can be replaced by other oils, but it is recommended to use lard or butter, so that the taste will be more crisp. 2. South milk can not put, seasoning can choose, curry sauce can be replaced by curry powder. 3. Step 12, wrap it with plastic wrap. If you are not in a hurry to eat it, it is suggested to fry it after refrigerated overnight, so that the fried cake will be more crisp and soft. 4. Because the pancake itself contains oil, there is no need to add oil to fried tenderloin. 5. Because it is not easy to wrap the ingredients in layers after the hand-held cake is cooked, when the cake is cooked and softened, use the remaining temperature of the pan to put the ingredients in and adjust the taste. Otherwise, the cake skin will become hard and the layers will be easy to break if the time is too long. For a crispy taste, wrap the ingredients first, then cook over low heat for a while.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: other

Chinese PinYin : Tai Wan Shou Zhua Bing