Authentic Taiwan Hand Cake Ingredients

Home Practice: 1 catty of gluten flour, 33 grams of pretzel salt. 262 grams of lukewarm water at about 30 degrees Celsius, (40 degrees Celsius-50 degrees Celsius in the winter) 20 grams of mixed oil (14 grams of refined lard, 6 grams of salad oil), 5 grams of green onions, 5 grams of white sesame seed kernel.

Ingredients 1: 240 grams of gluten-free flour, half a cup of boiling water, half a cup of cold water, half a cup of salt

2: 6 tbsp of lard or salad oil (lard is fragrant, salad oil is fine, no lard with sunflower oil, is also good)

Practice:

1.1. 1 will be the ingredients of the dough (let go of the water, and stirred to release the cold water), covered with a cloth or plastic wrap molasses 20 minutes.

2. Molten dough is divided into portions (large cakes, large portions, if you like to show off, small portions)

3. Rolled into a large round sheet, coated with oil, and then folded into strips like pinching a skirt folding, one layer on top of the other, is laid flat on the panel to carry out, I do not have a good word, I do not know if this can be understood Then from one side of the roll, rolled to the other side of the round into a cake, flatten it, and then rolled into a thickness of about 2cm

4.

4. pan put a little oil, a little medium heat, the cake on both sides cooked into a golden brown, if the cake is large and thick to use a small point of the fire, otherwise the inside is not cooked 5. out of the pan with two rolling pin pat loose that is into

Authentic Taiwan hand pie practice:

1. flour into a container, add boiling water, add the side of the mix, mix evenly into the snowflake;

2. then add cold water and knead until it becomes a snowflake;

3. the cake will be made in the morning.

2. Then add cold water and knead until it forms a ball, sprinkle flour on the board and continue to knead until the surface is smooth;

3. Wrap it in plastic wrap and let it rest for 30 minutes;

4. Roll out the dough into a large square sheet, brush with a thin layer of oil and sprinkle with salt;

5. Fold the pastry like a fan to form a long strip;

6. Roll up the long strip and hover it to form a round shape, and then press the button. The dough rests for 10 minutes and then flattens;

7. Heat a pan over low heat and fry the cake over medium heat (while constantly patting and squeezing the surface);

8. One side of the pan is fried into a golden brown and then fry the other side, while frying the first one will be tight on the other side of the pan;

9. The second one is put into the pan and fried, and then you can eat it.

Taiwan Hand Cake

Main ingredient: 250 grams of wheat flour

Seasoning: 3 grams of salt, 50 grams of vegetable oil, water moderately

1. Flour into the container, add boiled water, while adding the side of the mix, mixing uniformly into the snowflake shape;

2. Then add cold water and knead until it becomes a ball, the case of the board sprinkled with flour, and continue to knead the dough to the surface is smooth;

3. Wrap it in plastic wrap and let it rest for 30 minutes;

4. Roll the dough into a large square sheet, brush with a thin layer of oil and sprinkle with salt;

5. Fold the dough into a long strip like a fan;

6. Roll up the strip and hover it to form a round shape, and press the dough to flatten it after letting it rest for 10 minutes;

7. Heat up a pan over a low flame, and cook the cakes in it on a medium flame (while constantly patting it down). Medium heat frying (while constantly patting and squeezing the surface of the cake);

8. One side of the frying into a golden brown and then fry the other side, while frying the other side of the first tightly;

9. The second one together to put in the frying, frying can be eaten.

The pretzels

Raw materials:

A: 100 grams of flour, 50 grams of boiling water.

B: 100 grams of flour, 2 grams of salt, 60 grams of warm water (50 degrees).

Accessories: green onion oil, pretzel salt, sesame seeds.

How to make:

1: Rinse boiling water from ingredient A into the flour and knead into hot dough.

2: Mix the flour and salt from Ingredient B, add warm water, and form a dough.

3. Mix dough A with dough B, add a little water in batches during kneading, and roll the two doughs with your fists to form a soft dough, and let it rise for 30 minutes.

4: Divide the dough into two equal portions, take one portion, roll it out into a thin rectangular sheet, drizzle it with green onion oil, spread it evenly, and then sprinkle it evenly with pretzels and sesame seeds.

5. Starting from one end, fold the dough sheet in layers, then turn the layers face up and plate from one end, gently stretching it horizontally as you go, and finally closing it into a circle. Use a rolling pin to gently roll out the dough.

6. Heat a pan on low heat, pour in a moderate amount of oil, when the oil is hot, put in the biscuits, cover the pan with a lid, cook one side, turn it over, and cook until both sides are golden brown.

7, open the lid, with two spatulas gently spatula cake loose, underhand grasp can be.

Tips:

This cake combines the advantages of hot dough and warm water dough, rich in flavor, crispy but not dry and tough, and also has good moisturizing properties after cooling.

Scallion Hand Pie

Raw material: 400g flour, 100g scallion, 3g salt, 10g five-spice powder, 20g sesame oil

Practice:

1, pour warm water into the flour, knead the flour with your hands to form a smooth dough, and cover it with a damp towel to wake up for 30 minutes

2, sprinkle flour all over the case, and knead the dough for a few minutes

3, knead the dough for a few minutes, and then knead the dough for a few minutes. p>

3: Finely chop the scallions and marinate them in salt, five-spice powder and sesame oil

4: Divide the dough into two and roll out the dough into a round cake sheet, the thinner the better, about a little thicker than a thick dumpling skin

5: Sprinkle a thin layer of the chopped scallions over the top of the sheet, spreading them all over the sheet evenly

6: With a knife, cut 0.5-centimeter-wide strips from the top of the cake, and don't cut off the ends of the stripes

7: Cut the dough from the bottom of the cake and then from the top of the sheet to the top of the cake. p>

7: Start rolling from one side to form a long strip

8: Roll the strip from one end to form a ball, stretching the roll to make the strip thinner

9: When the roll is done, roll the dough thinly

10: Turn on the stove to medium heat, add about 1 tablespoon of oil, and fry one pancake on both sides until both sides are golden brown.

11: Use chopsticks to loosen the center of the pancake

Private Tip: The trick to making this pancake is to use a knife to cut the pancake into strips, and make sure not to cut off the sides of the crust.

Golden crispy hand pie

Main ingredient: 250 grams of high-gluten flour

Accessories: 140 milliliters of water

Seasoning: half a tablespoon of salt, lard 15 grams, half a duck egg, 20 grams of butter, 50 milliliters of olive oil

Eggs beaten

Put the flour, small pieces of butter, and salt into a bowl, and pour half an egg into the liquid

Then add a little bit of boiling water, then add a little bit of boiling water. Add boiling water little by little and mix gently with chopsticks to form snowflakes

Add cold water little by little and continue mixing

Finally, use your hands to form a smooth dough

Add a piece of plastic wrap and let it rest for about 15 minutes to rise

Divide the risen dough into 3 equal portions of about 140 grams each, and knead the dough to form a long smooth dessert shape

With a rolling pin Roll out the dough into a rectangular shape, about 1mm thick, be patient and try to roll it out as thin as possible

Prepare olive oil, melted butter and a brush

Dip the brush in olive oil and brush evenly all over the surface of the dough

Dip the brush in butter and brush evenly all over the surface of the dough

Fold the surface of the dough to the center

Brush olive oil and butter all over the surface of the dough

Fold the surface of the dough into the center

Brush olive oil on the surface of the dough and brush evenly on the surface of the dough

Brush the surface of the dough with the brush. Brush the top of the crust with olive oil and butter again

Then fold it in the middle again

Turn it over on its side

Fold the crust upwards, and you can see that the crust forms a long strip like a fan

Pull or hold it up with both hands until it is about 1.5 times longer than it was originally, and use your hands to flatten the crust a bit

Roll the crust up from one side, making sure it is rolled tightly

Please make sure to roll it up from one end. Roll up the pastry from one end, keeping it tightly rolled

Roll it all the way to the other end, and press the other end of the pastry under the roll

Flatten the roll with your hands

With a rolling pin, gently roll the roll out to a thickness of about 0.4cm

Add a sheet of plastic wrap, and allow it to sit for 15 minutes to loosen up

Add oil to the pan and heat it up to 40%, then cook it over a low to medium heat

When the dough is browned and there are discs of clouds, turn it over and cook it on its side. After the disk cloud flower, turn over and cook, both sides are cooked golden until

Tips:

1, flour, egg, butter, salt, water ratio is every 500 grams of flour, 1 egg, 25 grams of butter, 1 tablespoon of salt, about 250ML of water.

2, half a kilogram of flour can make 3 cakes, only enough for 2 people to eat, according to the number of people at home to increase the amount of powder.

3, winter melting butter is very easy to solidify, the bird did the first cake, and then ready to brush the second cake when the butter found solidified huh! I'm not sure if it's a good idea, but I'm sure it's a good idea to put it back on the heater blade and it'll be fine.

4, olive oil can be replaced by other cooking oil.

5, pay attention to the second step of the rolling time crust as thin as possible, so you can make the cake more layers.