Pastry version of wormwood cake(xian bing ban hao zi ba ba )

Pastry version of wormwood cake

Introduction:

"I like nostalgia when trying to make the traditional version of Artemisia seed Baba encountered failure. Before I visited a famous teacher, I tried to make a fried Artemisia seed Baba with the method of making pie, which was also widely welcomed by the people. It's just that this kind of Baba needs to be fried and eaten as soon as possible, which is not easy to put. Unlike traditional Baba, it can be made into many kinds and eaten slowly. The food culture of the Chinese nation still needs to be inherited. In the future, I must visit famous teachers to make traditional Baba! "

Production steps:

Step 1: take a handful of Artemisia leaves, as long as the tender part above, carefully wash and cut. Must recognize is edible Artemisia!

Step 2: add a small amount of water to the chopped leaves and beat them into green wild vegetable juice with a juicer.

Step 3: use wild vegetable juice and glutinous rice flour, knead them thoroughly and evenly, cover them with wet gauze.

Step 4: remove impurities, wash and dry the soybeans (or wipe them dry with kitchen paper), put proper amount of oil in the frying pan, and slowly fry the soybeans over low heat. Don't worry, slowly fry the soybeans until fragrant, and don't paste them. After the peas crackle, you can stir fry and taste them. If you feel the smell of ripe peas, turn off the fire and let them hang for a while.

Step 5: put the granulated sugar and the cooled cooked soybeans into the blender and beat them into a coarse powder, which is the stuffing of Baba. It smells good.

Step 6: knead the glutinous rice flour slightly, pull out the dough which is slightly smaller than table tennis, knead a dough nest by hand without rolling pin, scoop a little bit of soybean stuffing and pour it into the nest, then seal the stuffing tightly like a pie, and then knead it into a cake embryo.

Step 7: put the oil in the pan on the fire, just like making a pie, fry it slowly over low heat. Don't worry about turning it over. When the pan can move by itself, turn it over and fry it on the other side.

Step 8: turn it back and forth until the two sides are brown and puffed up slightly. It's cooked like a small cake.

Materials required:

Glutinous rice flour: 600g

Artemisia leaf: a handful

Soybeans: a handful

Sugar: two or three teaspoons

Oil: right amount

Note: fillings can be chosen by yourself: sesame, peanut, walnut, even salty meat and vegetable fillings can be used, just like dumplings. When frying Baba, you must not be impatient. Glutinous rice noodles are not so easy to cook. You should slow down and fry for a while. It's ripe when it bulges.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: Vanilla

Chinese PinYin : Xian Bing Ban Hao Zi Ba Ba