Horseshoe pancake(ma ti shao bing )

Horseshoe pancake

Introduction:

"The skin and flesh of the newly baked horseshoe pancakes are separated. The appearance is golden and crisp. The inside is soft, crisp and fragrant. It has four advantages: good color, good taste and good shape. It has the unique flavor of burnt, light and sesame. Shanghe horseshoe baked cake has a long history, and it is said that it was well-known in the Qianlong period of the Qing Dynasty. According to reports, in the late Qing Dynasty, the Zhang family and the Kang family, who ran horseshoe pancakes in the county, were well-known. Their pancakes were often taken to other places and the capital by businessmen in the past, so horseshoe pancakes spread like wildfire. The flour made by the teacher's hand is more like a horseshoe. My kung fu is not good enough, so I have to cut it with a knife, and my image is greatly reduced. "

Production steps:

Step 1: mix all the dry ingredients, add salt water and make dough, cover with plastic film and ferment for 20 minutes.

Step 2: knead the dough out of the air and roll it into a rectangle.

Step 3: sprinkle pepper noodles.

Step 4: roll up from top to bottom.

Step 5: cut into small pieces.

Step 6: put the small agent in the baking tray, brush soy sauce, sprinkle sesame seeds, and then cut it from the middle with a blade.

Step 7: after the green body wakes up for 20 minutes, put it into the oven, heat 240 ° and 220 ° respectively, and bake it golden.

Materials required:

Flour: 500g

Fresh leavening agent: 2G

Water: 300g

Ingredients: 4G

Yeast: 4 g

Soda: 1g

Chinese prickly ash noodles: right amount

Salt: 5g

Note: when rolling the dough, you can spray less water on the last dough to make it more firm.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ma Ti Shao Bing