Today, I will share with you the method of making this pumpkin dish, which is easy to learn and can be mastered by novices. And this Panyang cake is crispy rosin, with distinct layers, crisp outside and soft inside, which is also the simplest way to make this Panyang cake. It can be described as a lazy version of Panyang cake. Kitchen Xiaobai can also try it. It can be done in a pan without an oven. Although this cake is lazy, it doesn't taste any less. Friends who like it can try to make it for their babies, and it tastes super delicious. My daughter eats two at a time, saying it's delicious, no fumes, no additives, and the most important thing is that the children eat healthy. Let's do it together!
Huang Jin pan yang pancake
Main ingredients: 300g of flour, 0/50g of pumpkin/kloc-,50g of sugar, appropriate amount of pastry, one egg and 3g of yeast.
Detailed practice:
Step 1: First, we prepare a piece of pumpkin, peeled and peeled, weighing about150g, then cut it into thin slices, put it on a plate, and steam it in a pot.
Step 2: Add 50 grams of white sugar to the steamed pumpkin, and if you don't like sweet pumpkin, you can leave it, then put it in the cooking machine and mash it for later use.
Step 3: Then prepare 300 grams of common flour, beat in an egg with a weight of about 50 grams, add 3 grams of yeast and mix with chopsticks.
Step 4: Mix the dough with the beaten pumpkin puree. The total weight of the pumpkin puree and eggs is about160g. After stirring into a flocculent shape, add 20g of edible oil.
Step 5: Knead the dough, move it to the chopping board and knead it for 3 to 5 minutes. Knead the dough evenly and smoothly, preferably in a moderate state of hardness and softness, and cover it and relax for 5 minutes.
Step 6: Use this time to make hot oil crisp, put 30 grams of flour in a small bowl, pour 30 grams of hot oil, and stir well for later use.
Step 7: Sprinkle dry flour on the chopping board, arrange the dough into an oval shape, and roll it into a rectangular pancake by pressing it flat.
Step 8: Tidy up the shape. The thickness of the bread is about 3 mm, pour in the pastry and scrape it evenly with a scraper.
Step 9: Then roll up the rectangular dough from left to right as tightly as possible.
Step 10: Cut into small pieces with a width of about 2~3 cm.
Step 11: Then stand up on the floor, gather together, sprinkle dry flour on the chopping board to prevent sticking, and if the joint is scattered, wipe some water to stick it, and cover it with a fresh-keeping bag for fermentation. Wake up until the volume is obviously larger, and gently press the surface to be elastic.
Step 12: Preheat the electric baking pan, brush it with oil, put it face down in the pot, cover it and simmer it with low heat.
Step 13: Turn the bottom over after baking. After the other side is baked, brush a layer of oil on the surface and turn it over again. This way, the surface is a small crispy shell, which I prefer. If you don't like painting oil, this step can be omitted.
I baked this cake with a small fire all the time. Although it is slow, the color is even and particularly beautiful. Both sides are not burnt golden yellow, so you can cook it quickly according to the surface. In this way, our pumpkin pie is ready, round and round, tastes crisp outside and soft inside, and has a faint pumpkin flavor. Friends who like it should try it quickly.
The noodles mixed with pumpkin paste are golden and sweet to eat, and the cakes are baked and taken out. They are both staple foods. For children, delicious and fun pumpkin Panyang cakes are more attractive than rice steamed bread.