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Shanxi Finger Cake

Source: Time: 2020-01-28 19:17:36

Millennium Tongzhou vitality north stream

[Raw materials and seasonings]:
[Raw materials]: 250 grams of flour, 100ml of hot water (100 degrees), 50ml of cold water.
[Seasoning]: 50ml cooking oil, spring onion, 3g salt.
[Hand-made cake flour method]:
1. Put flour into the basin and slowly pour in a little hot water.
2. Stir the flour into small snowflake-like pieces with chopsticks.
3. Pour in a little cold water again and again, and use chopsticks to mix the cold water with the flocculent pieces.
4. Knead the mixed flakes together by hand.
5. Knead into a smooth dough.
6. Cover with a damp cloth and set aside for 30 minutes to 1 hour.
[Huixin experience and experience]:
1. After mixing the dough with the hot water, slowly stir it into the flour. Stir thoroughly to mix the hot water with the flour, then add water and stir.
2. The purpose of using hot water is that under the action of hot water, the protein in the flour solidifies and breaks down moisture, gluten is destroyed, and starch is absorbed in large amounts.
It swells with water and expands into a paste and breaks down monosaccharides and disaccharides, so hot water dough is formed, which is sticky and small, and the finished product is translucent.
Poor quality, but delicate texture, rich in sweetness, and easy to mature when heated.
3. After the flour becomes snowflake-shaped flour, adjust the amount of cold water according to the humidity of the dough. Add cold water gradually and mix the flour with cold water with chopsticks every time until it is dry.
4. The purpose of adding cold water is to neutralize the thermal denaturation of the protein in the flour under the action of hot water, thereby forming more and stronger gluten.
It is not easy to stick hands when making dough, easy to handle. Make the final surface solidarity, strong toughness and large pulling force.
5. The dough must be simmered for a period of time before operation.
[The production process of Shanxi hand grab cake]:
1. Put the scrambled dough on a chopping board, and divide it into two equal parts with a knife, each serving about 125 grams.
2. Take one of the aliquots and knead the dough slightly into a round, smooth dough with your hands. Then use a rolling pin to roll out the dough and roll it out to a thickness of about 1 mm.
Large thin sheet of noodles.
3. Apply a layer of cooking oil evenly on the pasta.
4. Spread a little salt evenly on the top.
5. Sprinkle some green onions evenly.
6. Gently lift one corner of the dough sheet by hand.
7. Fold the raised corner back to the center of the dough sheet, and gently press it with your hand.
8. Then pull that corner back to the original position, repeat steps 6, 7, 8 and press the remaining three corners again.
9. Fold the dough in half.
10. Turn the folded folds over.
11. Fold the dough up and you can see that the dough has formed a long strip like a fan shape.
12. Pull the noodles to both sides with both hands to make them stretch to about 1.5 times the original length, and use your fingers to squash the dough slightly.
13. Roll up the noodles from one end of the noodles and pay attention to rolling tightly.
14. Roll all the way to the other end, press the other end skin under the dough roll, and place the cut side with green onion facing up.
15. Cover with plastic wrap and let stand for about 10 minutes to make the dough roll loose.
16. Remove the cling film and flatten the dough roll with your palm to make a dough roll.
17. Cover with plastic wrap and let stand for about 10 minutes to make the dough rolls loose.
18. Remove the cling film and use a rolling pin to lightly roll the dough roll about 0.4CM.
19. Heat the saucepan over the fire.
20. Dip a little edible oil with kitchen paper and wipe it evenly on the bottom of the pot.
21. Put the rolled noodles in the pan and cook over medium-low heat.
22. When the bottom is hardened and the cake can rotate freely, turn the cake over.
23. With a shovel, please gently rest on the cake surface, and move the cake back and forth in the pot for three rotations.
24. Repeat steps 21, 22 and 23 in this way, turn the cake three times and turn it 9 times until both sides of the cake are golden brown.
[Huixin experience and experience]:
1. According to the size of the chopping board, the good dough is divided into suitable uniform equal parts. When rolling, the dough will not exceed the chopping board, which is not conducive to handling
Make.
2. When rolling the pasta, roll the pasta as thin as possible.
3. After spreading the salt, oil, and spring onion on the dough sheet, lift each corner to press it in the middle, so that the three are evenly distributed on the dough sheet.
4. When folding the noodles, you can fold a few more layers, fold into a fan shape, and stretch the noodles, so that the baked cake has a more layered sense.
5. The rolled noodles are relaxed for 10 minutes, which is helpful to flatten the noodles.
6. The flattened dough is relaxed for another 10 minutes, which is good for rolling out the dough into a cake shape.
7. For pancakes, heat the pan first and then add oil, so that the pan won't stick to the pancake.
8. When turning the pancake, turn it around three times and turn it nine times. The pancake will be heated evenly and golden in color. And don't leave it behind.
9. After the cake is baked out of the pan, use chopsticks and a rolling pin to shake the cake so that the layer of the cake comes out.

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