Chinese Food
Huangqiao pancake
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I've heard of the famous name of Huangqiao pancakes for a long time. This time, I used the recipe of betaI. There are some suggestions about this recipe. I'll talk about it later.
Cooking ingredients
Cooking Steps
Step1:First put the yeast in warm water to boil. Mix the flour of the water oil dough (250g of common flour, 50g of cooked lard, 50g of yeast, 10g of warm water, 150ml of basic flour, 5g). Lard. Put it in the basin. Add the yeast water and stir it with chopsticks. When most of the flour in the basin is snowflake like, knead it into a soft dough by hand. Knead the dough until the surface is smooth and fir
Step2:Cover the dough with plastic wrap and let it ferment for two hours in a warm place. Put the ingredients of pastry (90g of cooked lard and 150g of ordinary flour) in a basin. Knead it into pastry. Refrigerate for 30 minutes
Step3:Wash the lard. Cut it into very fine dices (it must be fine enough. It's OK to chop it into stuffing after cutting. It'll be very greasy if it's too big
Step4:Without chives, I used half of them. They were washed and chopped
Step5:Put the diced oil and shallot in a bowl. Season with a little sal
Step6:Mix with minced pork to make minced pork with scallion oi
Step7:Put 5g of alkali surface on the chopping board. Use your hand to crush the particles of alkali surface completely
Step8:Take the dough out of the bowl. Knead the alkali noodle
Step9:The dough is divided into 20 parts on average. The pastry is also divided into 20 parts on average
Step10:Take a tare and press it flat. Put a pastry dough on it
Step11:Water and oil dough wrapped with pastry. Squeeze the seal tightl
Step12:Cover the dough with the seal facing down on the chopping board. Cover the dough that is not used for the time being with the preservative fil
Step13:The dough is rolled into an oval shape with a rolling pi
Step14:Roll it up from top to bottom. Then press it flat. Roll it out with a rolling pin. Roll it up from top to bottom
Step15:Roll up the roll and put it on the cutting board. Press the roll into a circle by hand
Step16:Roll out the facial preparation to form a mask (do not roll out too thin, and the diameter will be 7,8 cm after rolling out
Step17:Cover the pastry with minced meat. Squeeze the seal tightly. Then press it with your hand to form a pancake
Step18:Put the wrapped pancakes in the baking tray. Brush the surface with a layer of whole egg liquid. Sprinkle white sesame seed
Step19:Preheat the oven for 186 degrees. Bake the middle layer of the oven for 20 minutes
Step20:It's finished with minced meat. Then it's filled with white sugar
Step21:Add 100g of white granulated sugar to the remaining 100g of diced oil, and mix well to form a white granulated sugar fillin
Step22:The same way. Wrap the pancakes
Step23:In order to distinguish between the meat filling and the sugar filling, w
Cooking tips:First, when the dough was made with water and oil, the original formula gave 80 to 100 ml of water. But I used that amount of water. The dough was really too dry to form a dough. I couldn't help it. I had 150 ml of water in total. Second, I used 5 g of alkali noodles in the formula. I think this amount was too much. After my water and oil dough and alkali noodles were kneaded, the dough was slightly yellow. I think this is a typical alkali Big symptoms. The amount of alkali noodles can be reduced a little bit. The dough without sour taste can be the third. This is the only work that I got bad reviews. Why? I brought six pancakes, three sugar ones and three meat floss ones yesterday morning. The six pancakes were robbed by six people. Old Mo and small red are filled with sugar. They said together, too tired. They are all fragrant to death. they are really fragrant and greasy. Lao Liu's is meat pine. Lao Liu's comment to me is: the filling is delicious. Is your skin made of butter??
