Hand made "stomach nourishing" pancake: Bacon pancake(chun shou gong da zao yang wei bing pei gen guo bing )

Hand made "stomach nourishing" pancake: Bacon pancake

Introduction:

"With a small fire, you can see the change of the cake in the pot. The thick cake is soft inside and crisp and hard outside. There are two different tastes in it. Baked yellow pancake, there is a layer of gelatinization layer, this layer of material can neutralize gastric acid, inhibit gastric acid secretion. Because it is hard and crispy, you need to chew it carefully and swallow it slowly. Therefore, it is considered to be an ancient therapeutic method for stomach diseases, which has the effect of "nourishing the stomach" when eating

Production steps:

Step 1: chop the bacon, heat the pan, put the bacon in, stir fry over low heat.

Step 2: stir fry until the edge of the meat is slightly rolled up, turn off the heat and let cool.

Step 3: pour it on kitchen paper and absorb oil.

Step 4: heat the yeast powder, add flour and flour, and ferment in a warm place to twice the size.

Step 5: after fermentation, take it out and knead it into a smooth dough. (rub more)

Step 6: roll the dough into a rectangular cake.

Step 7: Sprinkle the bacon on top.

Step 8: start from the bottom and roll up the cake slowly.

Step 9: start from the left end of the roll up cake, roll up, put the end below, and press.

Step 10: gently press with your hand, and prick with toothpick where there is gas. Let it stand and wake up for about 20 minutes.

Step 11: spray water on the surface.

Step 12: Sprinkle sesame seeds.

Step 13: heat the pan, put the side with sesame down, spray water on it and sprinkle sesame seeds.

Step 14: put a small shelf on the stove to boil milk. Put the pan on and cover it.

Step 15: in the scene of cauterizing the cake for about 15 minutes, is it obvious that the fermentation of the cake is bulging? (observe the coloring below. Don't paste the bottom.)

Step 16: turn the cake over.

Step 17: cover the lid and color the bottom again.

Step 18: take out the cake, cut it into small pieces with a knife, cool it in the air, and store it in a fresh-keeping bag to prevent air drying.

Materials required:

Flour: 300g

Bacon: right amount

Yeast powder: 3G

Warm water: 150g

Note: 1. After stir frying bacon, it has a light burnt aroma, and can remove part of the oil. 2. Knead the dough fully, the dough should be slightly hard, and the taste will be better when it is baked! 3. In this way, there may be residual air, which can be punctured with toothpick and pressed by hand. Try not to use a rolling pin. It's easy to break the stuffing. 4. In order not to paste the pot, it can be said that the small stove with hot milk is put on it to keep the bottom of the pot away from the fire. 5. Cover, there will be water vapor generation, so out of the cake, the inside will be more soft, if you like to eat the kind of dry hard, you can not cover. 6. The time of soldering depends on the size of the firepower, so you must check frequently to prevent pasting the bottom!

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chun Shou Gong Da Zao Yang Wei Bing Pei Gen Guo Bing