Probably because the fried dough sticks in the pancake fruit stand look like overnight fried dough sticks, which makes me lose my appetite, so I choose to add crispness to them. When I eat it for the first time, I feel very good, the soft skin is crisp and the taste is very happy.
However, the shortcakes sold by pancake fruit stalls are mostly fried with dumpling skins or wonton skins. If they want to eat delicious food, it is more appropriate to fry it themselves, but how to fry it "thin and crisp" is not a simple technical job.
Today, I will share with you our version of the crispy method. With the right secret recipe, it will undoubtedly become extremely crisp. Crispy food: 250g wheat flour, 2 raw eggs, clear water 15g, 4g salt, edible oil 10g, and black sesame powder.
The first step is to add raw eggs into wheat flour and stir. After adding raw eggs, it will be more crisp. Although pancake fruit made of raw eggs is more crisp and tastes stronger, the corresponding eggs will taste heavier. You can add an egg appropriately and mix the noodles with other tap water. Pancakes, fruits and wheat flour can all be made from ordinary flour that you usually eat at home.
After the second step, add edible salt, edible oil and black sesame powder, and stir into batter. You add 4 grams of edible salt to the pancake fruit, and you think this salinity is just right. You can use ordinary oil that you eat at home as cooking oil. Both raw and cooked black sesame powder can be used, and naturally cooked white sesame seeds will become fragrant.
After the third step, water is added according to the water content of the dough. You add two eggs, put15g water respectively, knead into dough and lick it for half an hour.
It was difficult to knead pancake fruit into dough at first. At this time, it can seal the dough 10min, let the dough relax and then knead it, simply knead it into smooth dough, and then cover the dough in a fresh-keeping bag for half an hour.
Step 4: After the dough is baked, flatten it and roll it into thin skin. Naturally, the thinner the shell, the better. Then cut it into the shape you like. It's really difficult to roll pancake skin. Now roll for a while. If not, roll it to the point where you think it is ultra-thin.
Step 5: Add 60% heat into the pan, fry until golden brown on both sides, control oil and replenish water, and take out the pan. If you don't know the temperature of the pancake fruit, you can throw a little scrap in and float the temperature immediately. The fried crisp is similar to the burnt leaves in our hometown. Generally, pancake fruit is unavoidable. Crispy leftovers can also be broken and used to fry vegetarian meatballs or wrap jiaozi, which is also delicious.