Crisp and delicious Huangqiao pancakes(xiang su mei wei de huang qiao shao bing )

Crisp and delicious Huangqiao pancakes

Introduction:

"When I came to Taizhou, I heard that the really delicious and crisp Huangqiao pancake had a good taste on my lips and teeth, so I had to try it. I didn't expect that the gourmet would have tried it long ago. Then I followed the recipe of the big stir fry spoon and made more than 20 pancakes that looked like Huangqiao pancake and filled with white radish. I like them and praise myself."

Production steps:

Step 1: 1. Divide 150g flour from 550G flour for standby, put dry yeast and baking powder into the remaining 400g flour and mix well, then add 20g salad oil and mix well, synthesize soft dough with 250ml warm water and cover with wet towel for 15 minutes. Add 75 grams of salad oil into 150 grams of flour to make pastry;

Step 2: 2, in the radish into the right amount of salt, mix well, brake water. Add salt and white pepper into the oil;

Step 3: 3. Pour a little yellow rice wine, chicken essence and sesame oil into the oil and mix well. The brake water radish with hand dry water;

Step 4: 4. Pour the salted oil into the shredded radish, add the onion and ginger, mix well, and make the stuffing;

Step 5: 5. Take out the battered dough, beat it repeatedly on the chopping board to make it fine, and then form the dough again for 10 minutes. During this period, do not knead the dough by hand to prevent gluten;

Step 6: 6. Pour the white sesame into a small plate and set aside. Take out the dough that has been cooked twice and roll it with a rolling pin. Roll the dough into a rectangle, about 0.8 cm thick. Lay the pastry on the half of the dough and press it flat with your hand. Then fold it up and down neatly. Hold the edge firmly with your hand. Roll it thin with a rolling pin again. Use a brush to coat the dough with clean water;

Step 7: 7. Roll up the dough coated with water by hand, and the tighter it is, the better. Then cut it into dough with a knife, hold the two ends of each dough firmly, stretch the four corners by hand, and fold them in the middle to make a small round dough;

Step 8: 8. Roll the small dough one by one into a round dough with thick middle and thin surrounding, and then wrap it into the stuffing one by one. When wrapping the stuffing, don't pinch the fold, use the method of folding to wrap it. The stuffing should not be too much, 60% or 70% full, and make the blank into an oval cake;

Step 9: 9. Spread egg liquid on the wrapped cake, then coat it with sesame seeds, put it into the furnace temperature of 220 ℃ to bake, bake for about 18-20 minutes, and then take out the golden skin. So far, the operation is complete.

Materials required:

High gluten flour: 550G

Dry yeast: 3 G

Baking powder: 1g

Salad oil: 95g

Warm water: 250ml

Lard chips: 100g

Shredded white radish: 500g

Minced green onion: 20g

Ginger powder: 15g

Sesame oil: 15g

Salt: 10g

Chicken essence: 2G

White pepper: a little

Yellow rice wine: 10g

Egg: one

White Sesame: right amount

Note: the characteristics of this pancake: golden color, scorched smell, crispy skin, fresh inside. Warm tips: 1, pastry by 30% can be prepared, do not need too much, pastry and water to be consistent with the best soft and hard. 2. Heshui dough is slightly softer than northern steamed bread dough. It doesn't need to ferment for a long time. It can be cooked for 10 minutes at room temperature. Dough can't be kneaded by hand, but it should be made into delicate and soft dough by smashing. It's hard to knead the gluten, and it can be made after another 10 minutes of relaxation. 3. The stuffing does not need to be fully packed, but it can be seven percent full. If the stuffing is packed too much, it is easy to burst during baking. 4. Huangqiao pancake can be made into round, oval, rectangular can be, generally in the majority of round and oval. The stuffing can be sweet or salty. Generally, it should be made according to the season. The salty stuffing includes crab meat, leek shrimp, sliced radish and ham stuffing. The sweet stuffing generally includes sweet scented osmanthus, white sugar sesame stuffing, white sugar stuffing with nut and board oil, bean paste stuffing and lotus seed stuffing. 5. I think the oil should be cut as small as possible to make it taste better

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Su Mei Wei De Huang Qiao Shao Bing