Mix the dough with water to make it soft. Brush with a thin layer of oil, add chopped green onion (salt and pepper noodles), spread evenly, roll into pancakes, and bake on both sides in a pan. Homemade cakes can be made by waking up for about two hours, and then kneading the noodles until they are smooth. Roll the noodles into thin slices. Sprinkle a layer of fine salt on the pancake first, and then spread the clear oil evenly. Roll up the pancake from the beginning and pinch the two ends and seams tightly to prevent oil leakage. Pinch into two or three sections according to your own satisfaction, and then twist the two ends tightly into a rice. Roll it into a cake after waking up, be careful not to be too thin and too hard, and then roll it after death. Hot pot, no need to put oil, just put a sign on it. It takes about 15 minutes for the cake to swell. You can't use numbers when flipping, so you only look at the finished product.

Xiqiao pancakes

Raw material formula: Fuqiang powder 5 kg sugar 3.5 kg water 2. 1 kg lard 0.5 kg edible powder 25 g scoop water. The correct preparation method: firstly, mix 3.5 kg of flour, 2. 1 kg of clear water and fresh yeast 1%, then add 3.5 kg of sugar to make flour seed and ferment 1 ~.

All kinds of pie charts (20) can only be used for 2 days. Finally, flour 1.5 kg, lard, edible powder and scooping water are added into flour seeds and mixed evenly to form dough. Rub the dough into a flat circle, put it in a cake pan with flour, then sprinkle the flour on the cake surface and bake it in the oven with medium heat.

Its key operations:

1. Planting flour seeds makes the cake more loose, soft and smooth without bitterness. 2. The proper amount of drowning is to neutralize the acidity of flour, and the amount depends on the acidity of flour. 3. Sprinkle flour on the cake plate and cake blank to prevent the cake from turning yellow due to too high oven temperature. 4, the dough must be evenly kneaded, and the finished product will be white and tough. The quality standard has complete appearance, white color and soft and smooth entrance. Xiqiao pie was first produced by Tianyuan bakery in Guanshanwei, and once sold well in all provinces and ports. It is characterized by softness, sweetness and loose entrance. This cake can only be made from the clear spring of Xiqiao Mountain, and it is not as good as this taste as it is copied in other places. Therefore, it is called the "protection" method before Xiqiao Cake (3) Forum. At present, he is a manager of Tata, with integrity and honesty.

[Adopted by Questioner] | Comment | 10 3

2011-04-2612: 37 became famous |19th grade.

Mix the dough with proper amount of yeast, wake it for half an hour (room temperature is above 25 degrees), brush the pan with oil and heat it, add the rolled bread, add some water (about 19 pictures) and cover it. When the water is dry, turn it over and yellow it with a small fire.

[Adopted by Questioner] | Comment (1)| 7 0

Report | 2010-10-2810: 34 Hehexin | Level 4

Raw materials:

Chinese cabbage (preferably chives, because we don't have them at home), black fungus, garlic hot sauce, eggs and flour.

Exercise:

Mix eggs with hot sauce, then add flour and water to make batter, and finally add side dishes, salt, call powder and other ingredients.

Turn on a small fire, put a little oil in the pot and stir evenly along the direction of the pot. Then pour in some batter and mix well. After a few minutes, the cake was shaped. After the noodles are completely solidified, turn over and continue to fry until both sides are golden.

The practice of rice:

Pour a layer of batter first, spread the rice flat on the top when it is slightly solidified, then pour some batter on the rice, and after the bottom is formed, carefully turn the other side over and fry.

If you put rice in it, you should make a smaller cake, otherwise it will be fried easily.

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The practice of home-cooked pie

Cuisine and efficacy: the first-class staple food, home-cooked pancakes. Material: main ingredient: flour.

The practice of home-made pies: wake up for about two hours, and then knead the dough until it is smooth.

Roll the noodles into thin slices.

Sprinkle a layer of fine salt on the pancake first, and then spread the clear oil evenly.

Roll up the pancake from the beginning and pinch the two ends and seams tightly to prevent oil leakage.

Pinch into two or three sections according to your own satisfaction, and then twist the two ends tightly into a rice.

Roll it into a cake after waking up, be careful not to be too thin and too hard, and then roll it after death.

Hot pot, no need to put oil, just put a sign on it. It takes about 15 minutes for the cake to swell. You can't use numbers when flipping, so you only look at the finished product.

Production process of Shandong pancakes, scallion cakes and flower rolls

Preparation of dough: put a cup of warm water +2 tablespoons of sugar +3 teaspoons of yeast (yeast) into a container. After the yeast has been in warm water for at least 15 minutes, add three cups of flour, mix well, and knead with hands and face until smooth. (You can also use the toaster. In order to keep the room temperature and humidity, put the dough in a container and cover it. It takes at least half an hour for the dough to start fermenting.

Preparation of chopped green onion: Cut three shallots into chopped green onion, add 1 teaspoon sesame oil and 1 teaspoon salt, and mix well.

Divide the dough into two equal parts, roll it flat with a rolling pin, sprinkle chopped green onion on the dough, then roll the dough into a round shape, stick it into a round cake about 6 8 inches, and then put it in an electric cooker or fry it in 1 teaspoon vegetable oil until brown.

If the dough in the third step is cut into several sections with a length of about 1.5 inches, then it is rolled into a flower roll, put in a steamer, curled for at least 15 minutes, and then steamed for about 10 minutes on medium fire, you can enjoy the delicious flower roll.

Leek box: Divide the dough from the first step into 1 inch balls and roll them into the shape of dumpling skin.

Then wrap the stuffing in two skins, twist the edges to make it roll, and fry it in an oil pan or until it is cooked.

The leek stuffing can be mixed with seasonings such as vermicelli, leek, meat or shrimp.