Chinese Food
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When it comes to East China, you may not be able to talk about all the provinces. But when it comes to the food in East China, it will definitely make your food properties explode. For example, duck blood and vermicelli soup, west lake vinegar fish and Huangshan pancake. Every dish is coveted by its name. What a Tao is going to say today is not as famous as them, but it has its own characteristics. Pansi cake. Does the name remind you of Pansi hole in journey to the west? Pull back your thoughts quickly. It's two different things. It's a pasta snack developed on the basis of Fushan noodles. It's a special snack in Yantai, Shandong Province. For its introduction, please refer to Xue Baochen's a brief introduction to vegetarianism in the late Qing Dynasty. The traditional dish silk cake needs to be pulled into thin silk. It's a home-made pasta craft. What a Tao brings you is a home plate silk cake. It's made into crispy and tender. It's well-organized. The silk is linked. It's accompanied with a bowl of porridge. A small plate of salted vegetables. A delicious breakfast will come.
Cooking ingredients
Cooking Steps
Step1:Heat 20g peanut oil in medium and small heat. Add 3G chives. Leave the heat until the chives turn yellow.
Step2:Filter out the chives. The oil is ready. You can also add some five spice powder. The flavor of the cake is more rich.
Step3:Put 200g medium gluten flour, 120g warm water and 3G salt into the mixing tank.
Step4:Mix at medium speed until the dough, mixing hook and barrel are all smooth.
Step5:Take out the dough wrap wrap wrap and relax for 45 minutes. The relaxation step is very important. If the relaxation is not sufficient, the subsequent shaping will rebound repeatedly and cannot be opened.
Step6:Apply a thin layer of salad oil on the table top to prevent sticking.
Step7:Take out the dough and divide it evenly into 5 parts.
Step8:Spread the dough with a rolling pin.
Step9:A translucent skin that looks like a rectangle.
Step10:Brush a thin layer of scallion oil.
Step11:Use a knife to cut the dough at 0.3cm intervals.
Step12:That's what it looks like.
Step13:Then roll up the dough and spread it out a little bit.
Step14:According to the dynamic drawing technique, roll up from both ends, and then fold them together.
Step15:Pour a proper amount of salad oil into the pan. Heat it over medium and low heat.
Step16:Take out the pie. Squash it a little.
Step17:Fry them all in the pan.
Step18:Fry one side until golden.
Step19:Pan fry until golden brown on both sides.
Step20:It's crispy outside and soft inside. It's a silk cake. Eat it while it's hot.
Cooking tips:1. If there is no medium gluten flour, it can be combined with 150g high gluten flour and 50g low gluten flour. 2. Add a little salt to make the dough more flexible. 3. Dough doesn't need to be rubbed out. It just needs to be smooth. So even without the chef's machine, it's still not hard to knead the dough. 4. Relaxation must be in place. In this way, the dough can get the best ductility. 5. Different cookers have different understanding of firepower. If the fire is big, the surface is easy to focus, the interior is not soft enough, and if the fire is small, the surface will not be colored. What kind of firepower is the best? In fact, it's clear to try once with a piece of cake embryo. Experience is accumulated in this way. There are skills in making delicious dishes.
