Cowpea cake(jiang dou su bing )

Cowpea cake

Introduction:

"The cowpea pie we made last time was so popular that we didn't have enough to eat. So we made cowpea pastry with the leftover stuffing for breakfast. The pastry was tender and tasted better. If you want to know the method of "cowpea meat pie", please refer to the previous recipe "cowpea pie."

Production steps:

Step 1: making oil skin: pour the gluten powder into the basin;

Step 2: mix warm water with oil, stir a few times;

Step 3: pour the oil and water into the powder and knead it into a ball. Wake up for 5 minutes;

Step 4: knead the dough again until smooth and delicate, and then wake up for 5 minutes;

Step 5: making pastry: pour the gluten powder into a small bowl and add oil;

Step 6: stir evenly to form a mass;

Step 7: roll the oil crust on the panel into a small round cake and put on the pastry,

Step 8: close the mouth like a bun and pinch it tightly;

Step 9: press flat from the middle of the bun and roll it into a thin round piece;

Step 10: roll up;

Step 11: make six preparations;

Step 12: fold each dose from the opening at both ends to the middle, close and pinch it tightly;

Step 13: roll the necking up into a round skin;

Step 14: pack the cowpea meat stuffing and close it up like a bun;

Step 15: turn the necking up, press the upper finger flat, and roll it into a round cake with a rolling pin;

Step 16: preheat the bottom plate of the electric cake pan in advance, and first brand the pleated side;

Step 17: wait for it to change color, turn over and brush oil, then fry both sides until golden.

Materials required:

Zhongjin powder (oil skin): 150g

Edible oil (skin): 20g

Warm water (oil skin): 70g

Medium gluten flour (pastry): 30g

Cooking oil (pastry): 15g

Cowpea stuffing: right amount

Precautions: 1. After several times of implementation, this amount of pastry can ensure the flavor of the cake, but will not feel greasy, do not put more, because the time is only 5 minutes, too much pastry will make the pastry feel greasy; 2. Because of warm water and noodles, do not wake up too long, otherwise it will peel when rolling, easy to break when wrapping; 3 The ingredients are cooked, so as long as the crust is cooked, the time for the wrinkled side is slightly longer than the other side.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Dou Su Bing