It is said that the production technology of lard box was handed down from a small village in Tianshui, and it is difficult for outsiders to see it. No wonder the whole network can't find the real smoking technology. This recipe was tried by accident: once when I made Scon, I found that there was not enough butter, so I replaced it with half a piece of lard. That time, it happened to be Xiansikang. As a result, when I baked it, a familiar smell like a lard box floated out. After baking, the bottom is particularly crisp, and the taste is very close to the lard box. So on this basis, the formula was adjusted and improved into a formula similar to a lard box. Although there is still a gap between it and commercial tobacco, it is enough for foreigners to satisfy their addiction occasionally.
material
High gluten flour100g
Low gluten flour 10g
Water175g
Lard 30 grams
Sesame oil 1 spoon
2 grams of salt
Spiced powder 1g
2 grams of yeast powder
3 grams of powdered sugar (optional)
2 grams of baking powder (optional)
Practice of launching Tianshui lard box (lard cake)
Knead the dough first, add water, sugar and baking powder into the chef's machine and beat it into a ball at low speed. Don't put all the water in at one go, put 100ml first, and add it little by little if you don't feel enough. The dough can be a little wet, and finally it will be smooth. Practice of launching Tianshui lard box (lard cake)
Step 1
Next, make instant noodles, add salt and spiced powder to the low-gluten flour, melt the lard with a low fire of about 80 degrees, and pour it into the low-gluten flour and stir well. This step is done while kneading the dough. After mixing, let stand and cool to room temperature, lard will solidify.
Wake the kneaded dough for half an hour, then divide the dough into two parts, take out one part and wrap it with plastic wrap, knead the standing lard noodles into the other part, then knead the two parts of dough several times by hand and gently stir.
The dough is fermented in a closed container until the surface does not shrink. If you like crispy skin, you can divide it into two whole pieces to form a small square shape or a cake shape. After half an hour, the oven slate is preheated to 230 degrees, coated with linseed oil, and baked at 200 degrees 12- 15 minutes until the surface is golden. Then turn it over and coat it with a layer of linseed oil, continue baking for about 8 minutes until it is crisp, and then discharge.
Without slate, the dough can be put directly into the cake mold to bake a crisp crust. Without an oven, the whole cake can be fried in a pot with incense. Too much oil will make the crispy skin thicker and more fragrant. Practice of launching Tianshui lard box (lard cake)
Tips:
This formula was improved into a simple formula suitable for home operation, which tasted similar but could not achieve the effect of smoking. The main reason is that the flavor weight of hometown is less than one person, which is doubled directly according to the number of people.
Jiaozi flour can be used instead of high gluten flour, or ordinary flour can be used instead of instant noodles to make the finished product softer. If there is no low-gluten flour, you can use ordinary flour without adding it, and the proportion can be controlled at 0-20%. Adding baking powder or baking soda can reduce the sour taste produced by fermentation, and it is best not to add too much. Adjust salt according to taste, and add sugar for better fermentation. I like brown sugar, which looks better. This amount of baking powder can't taste.
Divide the dough into two parts,
There are two reasons why an oil method does not move.
One is to avoid the influence of high salt content in the whole dough on fermentation, and the other is to wrap cakes with dough in a traditional way, and the finished product will be slightly layered and relatively tight.
Because there is lard, it tastes best when it is hot. When it's cold, you can put it in a pot and heat it, which tastes better.
It is best to eat on the same day and put it in the refrigerator for the night. If you can't finish eating, you can let it cool and freeze for more than a month. Preheat it before eating, and heat it in an oven or pan, without affecting the taste.