Pancake Guozi is a Shandong specialty, made from different mixed grains ground into noodles, which are then wrapped with crunchy 馃 grates and pickles, which makes them more crispy and delicious to eat. 馃 grates are also called thin crisps, which is actually something similar to sesame leaves, and as most people make sesame leaves, 馃 grates are naturally not difficult to make, except that 馃 grates are more prone to layering in the middle, which is much thinner compared to 馃 grates, and this is related to the kneading of dough with the addition of more This has to do with adding more oil and baking powder when kneading the dough.

The handmade pancake embryo is also very easy to make, the same as long as you master how to make the pastry rise, and ensure that the crust is thin and crispy. For reference, I share the exact recipe for both below.

Specific method for 馃篦

Preparing ingredients: 250 grams of all-purpose flour, 100 grams of cool water, 3 grams of salt, 5 grams of black sesame seeds, 3 grams of baking powder, 8 grams of cooking oil. Necessary tools: long rolling pin.

Mix all these ingredients and knead into a smooth dough. Cover and let rise for 20 minutes.

Sprinkle dry flour on the board, take the dough out, press it flat, and use a long rolling pin to roll it out into a large round sheet, as thin as possible, about a little thinner than a dumpling skin.

When you're done, roll the large sheet of dough all the way around the rolling pin, and use a vegetable peeler to cut through it at one end, so that you have several long sheets of dough. Make another cut every 15 centimeters or so to make rectangular slices, and then make two more cuts across the top.

Start a wok and heat half a wok of oil, 70% of the oil temperature in the wok and fry, keep reversing the side, so that it will heat evenly, and the inside will bubble up, so that it will be more thin and crispy.

Fried for about 3 minutes, see the yellowing can be out of the pot, never fried to become browned, because there is still residual heat after taking out, browning state out of the pot, the last may become paste, the taste will be bitter.

Hand cake embryo production method

and pasta ingredients: 250 grams of highly refined gluten flour, 85 grams of boiling water, 85 grams of cold water, 30 grams of cooking oil, 3 grams of salt.

Put the flour into a large pot with salt, half with boiling water and stir into flakes, half with cool water and flakes.

When the flour cools down a bit, start kneading and form a smooth dough. Brush the surface of the kneaded dough with oil and cover with plastic wrap to rise for half an hour.

Brush the board with oil, take out the dough and organize it into a long strip, cut it into 2 taels of even size.

Flatten a small dose, rolling pin rolled into a large round sheet, this step does not need to be too thin, like a dumpling skin on the line.

Brush the surface with oil, then circle from one end to form a long strip, then coil from one end. Flatten it out and roll it out to the size of a hand pie.

After you've rolled out the dough, place it flat in a plastic bag and let the air out. Roll out all of the cakes in this way, fill them, stack them on top of each other and put them in the freezer to freeze.

Conclusion: the hand pie surface needs to be as soft as possible, the proportion of water is relatively more, it is best to knead for a while, the longer the kneading, the more the surface and the water can be fully mixed evenly, so that the cake will have a stretch, the taste is more delicate, a tug on the slight pulling of the feeling.