Chinese Food
Silver fish small pancake
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As the classic representative of Chinese pasta, the crispy cake has a distinct texture and is delicious. It's good for both men and women, old and young. There are many traditional pastry methods. But most of them need lard. Today, we share a light food recipe. Use common vegetable oil instead. In addition, I chose silver carp as filling material. It can supplement protein and enrich the taste of small pancakes. Break it off. The fillings of silver carp are solid. Bite it. The outer skin is crispy and delicious. The inner fillings are delicious, fat and tender. It's enough to amaze the tip of the tongue. One bite. It's fragrant and crisp~
Cooking ingredients
Cooking Steps
Step1:Soak 20g of dried silver carp in clear water. Stuffing can be changed into other meat according to personal preference, or made into sweet taste with bean paste, lotus seed paste, etc.
Step2:Dice.
Step3:Mix in some scallion and set aside.
Step4:Next, make the tarpaulin. In a mixing bowl, pour 110g of medium gluten flour (ordinary flour) and 5g of fine sugar.
Step5:Add 35g vegetable oil and 55g clear water. It is recommended to use light vegetable oil such as corn oil and sunflower seed oil. Heavy flavor such as peanut oil will damage the overall taste.
Step6:Mix well and knead into dough. Cover with plastic wrap. Refrigerate for 30 minutes. Cold storage can make dough absorb water better. It's easy to rub out the film behind. It's not easy to break the skin when making.
Step7:Take out the dough and rub it back and forth like washing clothes on the chopping board.
Step8:Knead until the film can be pulled out.
Step9:After making the water and oil skin, cover it with fresh-keeping film for standby.
Step10:Next we make pastry. Mix 75g low gluten flour with 25G vegetable oil.
Step11:Knead into a ball. Finish the making of the pastry.
Step12:Cut the tare and pastry into seven equal parts.
Step13:Take a portion of the tare, press it into a circle, wrap it in the pastry, and then seal the necking.
Step14:Close your mouth up. Use a rolling pin to roll it into a tongue shape.
Step15:Then fold both ends in the middle.
Step16:Roll it out again along the longer end.
Step17:Fold both ends in the middle again.
Step18:Put them on the baking tray one by one. Cover with plastic wrap and relax for 20 minutes.
Step19:Take it out. Roll it out again with the seal facing up.
Step20:Spread the right amount of filling.
Step21:Fold it up again. Seal it down and put it in the baking tray.
Step22:Brush the yolk on the surface. The color will be more beautiful after baking.
Step23:And white sesame.
Step24:Place in the middle layer of the oven preheated to 200 degrees in advance. Bake at 200 degrees for about 20 minutes. Note that each oven has a different temper. Adjust the temperature difference of the oven ahead of time. Observe the uniform coloring on the surface.
Step25:It can be refrigerated for about 2 days. Before eating, it can be roasted in an oven or heated in a pan.
Step26:
Cooking tips:There are skills in making delicious dishes.
