Layers of crispy, really attractive(ceng ceng su cui zhen xin you ren qian ceng shou zhua bing )

Layers of crispy, really attractive

Introduction:

"It's said that it comes from Taiwan. Now it's all over the country. It's a star product on the snack stand. When I didn't know how to cook before, I thought it was very mysterious and classified it as a high difficulty pasta product. Later, I learned that the method of making handgrip cakes is similar to Chinese pastry, which is to wrap a layer of pastry in the dough, so as to achieve the effect of layering and shortening. Compared with the production of pastry, the production of hand grasping cake is simpler. First of all, there is no need to worry about the problem of oil leakage. Second, there is no need to fold and roll for many times. So it's a very simple thing to make delicious home-made thousand layer hand-held cake! Next, let's have a look at this very popular "Thousand Layer hand grasping cake" method

Production steps:

Step 1: slowly add water into the flour and stir while adding;

Step 2: stir until there is no dry powder flocculent, knead into smooth dough by hand;

Step 3: cover with lid or plastic film and let it rest for more than 30 minutes;

Step 4: in the process of standing, you can make pastry stuffing: cut scallion, put it into a small bowl, add salt, white sesame, sesame oil, five spice powder, mix well, and stand aside;

Step 5: after the relaxation, knead the dough again, the dough surface is very smooth, you can compare the pictures in step 3;

Step 6: divide the dough into 2 portions (or multiple portions as you like). Cover one portion with plastic wrap to prevent it from drying. Apply some oil on the cutting board or silica gel pad, and then roll the dough into a thin cake, round or square. Notice that the thinner here, the better. Like me, I use the TX of the silicone pad to see the pattern on the silicone pad through the dough;

Step 7: brush a layer of shallot pastry on the cake, brush evenly as far as possible, and brush to every corner;

Step 8: use a knife to make a knife edge with a distance of 0.5cm on the cake, and pay attention not to break both ends;

Step 9: roll up from one side to form a strip;

Step 10: start from one end of the strip, coil the strip into a round cake, and stretch the noodles a little longer at the same time;

Step 11: set the dough to rest and relax for 10 minutes, then roll it into a circle, not too thin, about 0.3 ~ 0.5cm thick;

Step 12: heat with low heat. Pour a little oil into the pan, shake the pan to spread the oil evenly on the bottom of the pan, then put the cake embryo into the pan and fry it over medium low heat. When the pan is shaken and the cake moves freely in the pan, turn it over and continue to fry until both sides are golden;

Step 13: after getting out of the pan, loosen the dough cake by hand or with chopsticks, and the layers come out.

Materials required:

Common flour (a): 250g

Clear water (a): 145 ~ 150g

Chives (b): moderate

White sesame (b): a little

Salt (b): 8g

Wuxiangfen (b): 8g

Sesame oil (b): 20g

Note: 1. Mix the dough until it is flocculent without dry powder, and then knead it, so the dough won't stick to hands; 2. Knead the dough for the first time is not very smooth, and it doesn't matter. Knead it after standing, and it will be smooth; 3. Knead the dough in place, and fully stand, so that the extensibility is good, the rolling is good, and the rolling is very thin and uniform; 4 Some oil can be applied on the chopping board to prevent adhesion; 5. When making the dough cake, lengthen the noodles by hand, so that the layers of the cake embryo are better; 6. After making the dough cake, if it is found that it shrinks severely in the process of rolling, you can stand for a period of time, relax, and then continue rolling; 7. Don't make the cake embryo too thin, otherwise it will affect the layering effect.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ceng Ceng Su Cui Zhen Xin You Ren Qian Ceng Shou Zhua Bing