Chinese Food
Sweet kori cake
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Maybe my mother didn't know. The sweet omelet that I had been making since I was a child has a foreign French name called kori cake . Except for her sweet and sour crispy meat. It's probably my most nostalgic taste. Now I make it for my son. He still likes it. 6-year-old children can eat adults at a time. This is also a kind of inheritance. The familiar taste on the tip of your tongue is often the key that can open your childhood memory. It will last for a long time without forgetting.
Cooking ingredients
Cooking Steps
Step1:All ingredients except butter are poured into the mixing basin.
Step2:Well mixed. But don't over mix. It doesn't matter if there are small flour lumps. Just sift them. Over mixing will make the flour gluten.
Step3:The batter must be sifted. This step is very important. The sifted batter will be very delicate. This kind of scoop is very practical.
Step4:After sieving, if there are still lumps of batter left on the screen, you can use a silica gel scraper or a small spoon to scrape it. It's sifted.
Step5:Melt butter in water. Pour in batter. No butter, corn oil or soybean oil. I never saw butter when I was a child. It was vegetable oil. But the orthodox crepes are made with butter. The milk will be more fragrant.
Step6:After the butter is poured and stirred evenly, the final consistency of the batter is a thin paste with good fluidity, especially the feeling of light cream.
Step7:Open the pan on a medium heat without sticking the pan. Pour in a spoonful of batter (the large spoon used for porridge). If it's not sticky, you don't need to pour oil into the pot. If not, pour some oil. Slide the pan to prevent sticking.
Step8:Pour in the batter and pick up the pot. Turn the pot slowly with the strength of your wrist. Let the batter circle evenly on the bottom of the pot.
Step9:When the edge is a little cocked up, you can turn it over. It's like this after turning over.
Step10:The other side will be out of the pot in about 20-30 seconds. But it needs to be adjusted according to your temperature. You may not master it well at first. Fry two or three pieces. It's almost ready. It's very thin. It's delicious to make a thousand layers. My recipe can make about seven cakes.
Cooking tips:If time permits, the small bubbles in the batter caused by mixing can be defoaming after the batter is stirred and left for 15 minutes. The fried cake looks more delicate. Kori cake can be dipped with jam, honey or wrapped with cream and fruit according to personal preference. It's also good to make Banji. There are skills in making delicious dishes.
