Home version of "horseshoe pancake"(jia ting ban ma ti shao bing )

Home version of "horseshoe pancake"

Introduction:

"A famous snack in old Beijing, horseshoe pancake, was first spread to Beijing from Jinan, Shandong Province. It has a history of more than 200 years, but it has disappeared now, because it is baked in a hanging oven, and there are still molds in the oven. I remember that when I was a child, my uncle took me to buy Shaobing. I saw the sweating masters put their hands into the hot stove and pasted them one by one in the mold for baking. It was very hard! After baking, break the pancake into two layers of skin, but it is soft inside. It tastes crisp outside and tender inside. You can use it to hold meat and old Beijing jiaoquan. It is crisp and fragrant after eating! "Horseshoe pancakes" are not suitable for mass production. The process is complicated and the production is very hard. However, the cost is not high and it can not be sold at a good price. I remember that 20 years ago, it was only a dime, which was very cheap. Later, because I couldn't earn any money, no one made them any more, let alone studied them. I remember that when I was a child, the way to eat horseshoe pancakes was for food, including donkey meat, mutton or sauced beef, followed by coke ring with soy sauce or tea. Recall that feeling, not to mention how beautiful it is to eat! This kind of food has not been seen since the 1980s. Aftertaste of childhood food, I transpiration in my mind for a long time, thinking about using the oven to try to do it again, the result is not bad, ha ha, the taste is still that taste, the taste is crisp also passable, but because there is no mold, the shape of the horse's hooves can not be baked! Because there is no teacher to teach them, they just combine their own experience in making pancakes in the past. Here is an overview of the practice of this kind of horse hoof pancakes

Production steps:

Step 1: make crisp paste; mix the flour with a little salt, pour hot oil into the flour, and quickly stir to form a thick paste.

Step 2: make the dough; mix the oil, yeast, baking soda and salt in the flour.

Step 3: then soften the dough with warm water for 10 minutes.

Step 4: divide the loose dough into two pieces, pull one into eight pieces, and press flat for standby.

Step 5: roll another piece of dough into a thin sheet, apply the pastry, and roll it up.

Step 6: divide the roll into eight pieces.

Step 7: then wrap the pastry with the pressed dough.

Step 8: dip the wrapped dough with maltose water one by one.

Step 9: then fill the sesame bowl with sesame seeds.

Step 10: put the sesame dough into a round mold and press it flat.

Step 11: take out the yardstick and put it into the baking tray.

Step 12: set the oven temperature at 230 ℃ and bake for 8-10 minutes.

Step 13: bake until golden, then come out.

Step 14: pick out the code disk.

Step 15: when eating, break off and put in the sauce beef.

Materials required:

Dough: Flour: 300g

Yeast: 3 G

Soda: 2G

Pastry: Flour: 30g

Cooking oil: 30g

Warm water: 160ml

Salt: 2G

Maltose water: three to one

White Sesame: right amount

Note: characteristics of Shaobing: golden color, crispy skin, soft inside, salty taste. When eating, just break off the meat. Warm tips: 1. The dough should be soft and smooth. After relaxation, it can be made directly without kneading. If the dough is kneaded vigorously, the pancake will not taste good. 2. When baking, the temperature should not be too low. It should be baked at a high temperature to make one-time forming. Only in this way can the pancake expand rapidly, and the skin and heart separate. Only when it tastes crisp and tender, can it be easy to clip meat. This improved version of home-made "horseshoe pancake" is ready for friends' reference!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Ting Ban Ma Ti Shao Bing