1. Preparation of Chengfen The main material used for hibiscus egg rolls is ordinary high-gluten flour (1) Powder extraction: Ordinary flour cannot be used directly to make hibiscus cakes. It needs to go through a purification process.

(2) Take 500 grams of high-gluten flour, 300 grams of water, and 10 grams of salt, mix into a dough, and let it rest for 0.5-1.5 hours.

(3) Add the woke dough to water and rub it repeatedly. At this time, the water turns white and slurry continues to seep out of the dough. When the water becomes turbid, take out the dough and pour the slurry water into a container for later use.

Then add water to the basin and repeat the above operation until the dough is put into the water and washed and the water no longer becomes muddy.

(4) The remaining slurry water after washing the dough will settle for a period of time (about 6 hours), and the slurry powder and water will separate.

At this time, the upper layer of water is rinsed away, and the lower layer of wet powder (about 1 catty and 6 taels) can be used to directly process the hibiscus cake.

To the batter produced by one pound of flour, add 1 tael of cornstarch (potato flour) and 1 tael of Chengfen (you can also add 1 tael of ordinary flour to increase the gluten). You can also dry the wet flour and store it in the shade, and use it at any time to process the cake crust.

2. Preparation of slurry (1) Take out about 1/10 of the powder precipitated in the first step, stir evenly (it will become a thick paste), then take an appropriate amount of boiling water (about 1 catties), and immediately pour it into the slurry. Stir while brewing.

(2) When the slurry becomes thicker and more transparent, stir it a little, mix it with the unwashed raw slurry, and let it sit for more than 30 minutes.

3. Processing of hibiscus cake (1) Place the pan upside down on the stove and heat.

(2) Use an oil rag to lightly apply a layer of oil (not too much, you don’t have to apply it every time, just apply it once a few times).

(3) When the pancake is hot, use a spoon to scoop out a spoonful of batter, pour it on the pancake, and then spread out the hibiscus pancakes like pancakes.

The pie crust is required to be elastic, moderately thick, white in color and have a snowflake-like texture on the back of the pie.