Irresistible temptation(bu ke di dang de you huo jia chang jiang xiang bing )

Irresistible temptation

Introduction:

"For the sake of health, we should try to eat less hot food, but eating occasionally will never get in the way. If you are tired of eating steamed bread, steamed buns or bread or cake at breakfast, you can make soy sauce cake with strong flavor and casual taste for a change. The crispy taste will make you satisfied. Every time I make this cake, I usually brush garlic sauce. This time, I change it to a curry sauce that I've never tasted before, and it's spicy. The taste is very good. Everyone likes it, especially the children. There are three big plates of soy sauce pancakes, and we ate all of them for breakfast. "

Production steps:

Step 1: main ingredients: flour, chives, cooked white sesame, daxida golden curry.

Step 2: mix the flour with 2 teaspoons of salt, turn the yeast into water, slowly add it into the flour, stir with chopsticks to form flocculent, and then knead it into smooth dough.

Step 3: cover with plastic film and ferment to twice the original size.

Step 4: after the dough has been fermented, dip your fingers in a little dry powder and poke a hole. The hole will not retract or collapse, which means that the dough has been fermented.

Step 5: before the dough is ready to ferment, prepare the sauce for brushing, add appropriate amount of water into the milk pot, and put in a small piece of daxida gold curry. (as many cakes as you want to make, you can make as much sauce as you want, which is a waste.)

Step 6: turn down the heat and slowly stir until the curry melts to form a thick silk curry sauce.

Step 7: take out the fermented dough and exhaust, divide it into three parts, take one part and roll it into thin pieces.

Step 8: brush a thin layer of oil on the dough, then sprinkle pepper, cumin powder and a little chili powder evenly. (these spices can be made to your liking.)

Step 9: use a plastic scraper to divide the edge of the dough into several small parts.

Step 10: start from a piece in order and fold it in the middle.

Step 11: fold it all.

Step 12: use both hands to gather the edge of the dough in the middle and close the mouth.

Step 13: put the end of the dough down and let it stand for a while. At this time, you can process the other two portions of dough and wrap the three dough with spices.

Step 14: start with the earliest dough and roll it into thin pieces again.

Step 15: pour proper amount of oil (not too little) into the pan. When it is 50% or 60% hot, put in the rolled dough (because the dough is relatively large, push them slightly to the middle after putting them down, so the soy sauce cake will rise and fall, and taste better) and fry until both sides are golden.

Step 16: take out the fried cake, brush the curry sauce while it's hot, then sprinkle with cooked white sesame and chopped chives.

Step 17: cut into small pieces as you like.

Step 18: curry sauce cake with strong fragrance.

Step 19: I brush the last piece with garlic sauce.

Materials required:

Flour: 400g

Yeast: 3 G

Chives: right amount

Cooked white sesame: appropriate amount

Daxida gold curry: 1 yuan

Pepper: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Table salt: 2 teaspoons

Note: poem heart phrase: 1: make soy sauce cake dough to be soft, do not be too hard. 2: After first rolling into thin slices, brushing with oil and sprinkling with spices, it's better to let it stand for a while and then rolling out for the second time. 3: Because it's Maotai flavor cake, don't use too little oil when frying. 4: The dough can be rolled a little bigger, and then put into the pot to gather them, so that the sauce flavor cake will rise and fall, and taste better. 5: The sauce you brush can be decided according to your liking, with different flavors of garlic sauce, curry sauce, sweet chili sauce, minced garlic sauce and chili sauce. 6: If I eat it for breakfast, I can put it in the refrigerator the night before and make it the next day.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bu Ke Di Dang De You Huo Jia Chang Jiang Xiang Bing