Fried pastry(tang mian you su bing )

Fried pastry

Introduction:

"The so-called hot noodles, is to use boiling water (about 70-100 ℃) and noodles, add water while stirring, wait for a little cold knead into a ball. The principle is to use boiling water to soften the gluten and part of the starch, so as to reduce the hardness of the dough. Therefore, the higher the water temperature is, the more boiling water is, the softer the product is. Therefore, the key is to master the water temperature and quantity. This kind of pastry only uses 1 spoonful of 100 ℃ hot water to heat 1 / 10 of the noodles, and then uses cold water and noodles. Therefore, it tastes softer than ordinary pancakes, and because of the addition of pastry, it tastes more fragrant. "

Production steps:

Step 1: make pastry: put 20 grams of cool oil into the pot, heat it over medium heat until it is 60% hot, turn off the heat, pour the oil into 30 grams of flour, and stir it into a paste;

Step 2: mix the flour with salt, pour 1 tablespoon hot water and blanch 1 / 10 noodles;

Step 3: add cold water and stir to form flocs;

Step 4: knead the dough and wake up for 5 minutes;

Step 5: knead again until the dough is smooth and delicate, and then wake up for another 15 minutes;

Step 6: sprinkle a layer of dry noodles on the panel, roll the dough into a rectangular crust, evenly spread the pastry, and sprinkle a layer of salt;

Step 7: roll up, close up and pinch tightly;

Step 8: make two preparations;

Step 9: fold each dose in half and pinch the mouth tightly;

Step 10: rolling into a round cake;

Step 11: add the electric pan and fry until golden on both sides;

Step 12: cut into small pieces.

Materials required:

Medium gluten flour: 300g

Hot water: 1 teaspoon

Salt: 1 teaspoon

Cold water: 140g

Medium gluten flour (pastry): 30g

Salad oil (pastry): 20g

Note: 1. Because hot water is used when hot, be sure not to mix the dough directly with your hands, first use tools to stir, wait for a little cool, and then knead; 2. You can also use cold oil to make pastry, but it doesn't taste good as hot oil.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Tang Mian You Su Bing