Bean curd salted pancake(fu ru xian jian bing )

Bean curd salted pancake

Introduction:

Production steps:

Step 1: mix flour, baking powder, yeast, sugar, salt, red rot milk and white sesame, add 20g oil and stir.

Step 2: add water and stir well.

Step 3: put the dough on the chopping board and knead until smooth.

Step 4: knead the dough into long strips and flatten them.

Step 5: take a part and roll it into thin slices.

Step 6: brush a layer of oil and sprinkle with Scallion evenly.

Step 7: roll long strips.

Step 8: cut evenly into small pieces with a knife.

Step 9: press flat with the incision upward.

Step 10: roll into a 3 mm thick pancake.

Step 11: heat the oil in the pan, fry the cake in the pan, turn it over frequently to avoid scorching.

Step 12: fry until golden on both sides, then remove.

Materials required:

Flour: 250g

Baking powder: 3 G

Yeast: 2G

Water: 80g

Oil: 20g

White Sesame: 10g

Scallion: right amount

Sugar: 40g

Salt: 5g

Sufu juice: 30g

Note: 1, this cake does not need fermentation, adding baking powder and yeast is to make the cake more crisp. 2. If the cake is not easy to roll thin, cover it with plastic film and relax for 30 minutes before rolling. 3. If you have the conditions, you can fry the cake, so that the cake skin will naturally swell, crispy effect is better. 4. The amount of sugar and salt should be adjusted according to your own taste. Don't use too much salt, because red rot milk is very salty. 5. It's salty and sweet, full-bodied with Scallion flavor, crispy crust, and tastes better when it's cool.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Fu Ru Xian Jian Bing