I brought some dried plums back from my relatives at home last week, which reminded me of my days in Wenzhou. I go to the seaside to eat wheat cakes every once in a while. There can be pork stuffing, potatoes, dried plums, onions, cold rice, and I can also pour an egg into it. Then I went to the cinema to sit and eat wheat cakes, or I bought yogurt from Century Lianhua next door. In fact, there are many wheat cakes in Wenzhou. There are biscuits like Wenzhou, which are actually similar, except that wheat cakes are generally fried in a pan or electric baking pan, while Wenzhou biscuits are baked in barrels. This recipe is the amount of two cakes.

Materials?

Flour160g

Water100g

Pickled dried potherb mustard

Chopped pork belly

verdant

Soy sauce, salt, rock sugar, oil

What's the practice of dried plum and wheat cake (updated)?

Add water to flour, don't knead it by hand, stir it directly with a round spoon to make dough. The dough is wet, and it will wake for ten minutes. I usually put the dough directly in the eggbeater, cover it with plastic wrap and wake up overnight. (This picture was taken before, when the dough was actually not soft. )

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Wash the dried plums until they feel a little soft, then slice them, pour the right amount of oil into the pot, fry the dried plums until they are cooked, and add the right amount of salt, soy sauce and rock sugar to improve the taste. The dried plums made by yourself are not very salty. You can fry the dried plums with some salt. Of course, fried dried plums will be more fragrant.

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Add a little salt to pork belly, add chopped green onion, and then mix with fried and cooled dried plum vegetables.

Wipe dry the flour on the chopping board, the same with your hands, then knead half of the dough into a circle on your hands, then roll it flat, put a lot of stuffing on it, then push it up with your chin, finally close it, like making moon cakes, finally roll it flat, and then sprinkle dry powder on the dough, because the dough itself is wet, and then roll it into a cake with a rolling pin, which can be thin or thick as you like.

Put a little oil in the electric baking pan, put the rolled cake on it, heat it on both sides for about four or five minutes, turn it over when one side is golden, and it tastes like Jinyun sesame seed cake. If it is fried on both sides, it will be crisp, but the heat is a little cooler, so it can be put directly in a fresh-keeping bag, and the wheat cake will be soft to eat.

skill

I also estimated the flour and moisture in the recipe, because it was not weighed at all. Make the dough very soft. Because of the high water content, it will be sticky when rubbed by hand. Just press it with a big spoon. It's very soft. It will take a minute or two to get it.