High-gluten flour 500 grams of cool water 280-300 grams of salt 10 grams of blended oil 20 grams of white lard 200 grams of isolation film 20 sheets
Homemade Hand Cake Embryo Step-by-Step
Save the recipe to your phone
Step 1
space
Weigh out 500 grams of flour on a board, in a small bowl is 280g of cold water, add 10g of salt to melt.
Step 2
space
Flour to open the nest, pour the salt water, draw a circle along the junction of water and flour, so that the flour inside the circle to absorb the water, and finally the water was sucked by the flour to complete the batter can not flow, and then put the outer circle of the flour and into it, so that the operation is to avoid flour leakage of the dyke, the technology is not available to stainless steel basin to and noodles.
Step 3
space
Kneading method, this method I used in many recipes, is one of the most commonly used techniques to knead out of the pasta gluten, easy to knead and kneading through the hands of small girls can be rolled into a thick strip of dough, section of the stacked kneading.
Step 4
space
After kneading this rough dough, add 20 grams of blended oil and continue kneading until the dough absorbs the oil completely. This recipe uses a lot of water to make the dough soft enough to roll out. The dough will be a bit sticky at first, but after adding oil, it will be fine and you will get a soft and smooth dough.
Step 5
space
The kneaded dough doesn't need to be risen, so divide it evenly into 8-9 smaller balls, about 90 grams per ball.
Step 6
space
Knead each ball of dough, grease the palm of your hand with a little bit of oil, roll the ball of dough in your hand to coat the surface with the oil and then put it into a dish, cover with plastic wrap and let it rest for 12 hours or more.
Step 7
Space
I usually knead the dough a day in advance and leave it overnight before shaping the dough the next day, or in summer I leave it in the refrigerator overnight.
Step 8
space
Before you make the pancakes, prepare a bowl of melted animal fat, about 200 grams, it can be lard, butter, butter, this kind of fat will solidify at low temperatures, and try not to use the liquid oil, because the liquid oil will be squeezed out of the pancake when you roll it. If you have to use liquid oil, please pour it into 100g of flour and mix it well to make shortening. You can add pepper or pepper powder and salt to the flour to make pretzel flavored hand pies.
Step 9
space
Slice some green onions to make scallion pancakes.
Step 10
space
Pour some oil on the plate, just a drop, spread it, take a dough and put it on the oil and flatten it with your fingers. Take out the dough as you put it in the dish, don't knead it, don't pull it, if it sticks to each other, just cut it with a spatula.
Step 11
space
Flatten it as much as you can, don't worry about whether it's round enough or not, it's fine if it's misshapen, then roll it out with a rolling pin.
Step 12
space
Use a rolling pin to roll out the dough as thinly as possible.
Step 13
space
This is what the rolling pin looks like when rolled out as far as it can go, the crust isn't thin enough, so this is the next step.
Step 14
space
With the dough rolled out, gently lift up a piece from the edge, and stretch the palm of your hand underneath to the center of the dough, stretching it thin as you push it outward.
Step 15
space
The cell phone was placed on the table and posed for a picture, so I couldn't get a long view, so you can make do with what you've got, but if you have a little bit of pasta knowledge, you'll be able to see it.
Step 16
space
Another shot of the thin pasta stretching operation.
Step 17
space
Stretch the crust all the way around. It's okay if there are holes in the crust, it doesn't affect the shape of the pie, so use the right amount of pressure on your hands, but don't push too hard.
Step 18
space
Look at the stretched out crust, very thin, and will not crack, a small 90 grams of dough can be stretched out thinly spread all over my board, my board is 50 * 40 size, so that counts up to the crust is very thin, the layers of the pancake enough or not, enough or not crispy thin and crispy depends on the operation of this step. I've seen a lot of hand pie production methods, with this method of stretching the crust is very little, because most of the recipe is to use the method of half hot flour and flour, hot flour gluten is poor, can not be stretched like my stretching, stretching on the hole, so like this hand pie you can try me this method. Key: and flour must be high-gluten flour and cool water, the amount of water than the buns buns dumplings face to be more, kneading time to add oil, kneaded and divided into small groups of resting wake up more than 12 hours, do not have to knead, take a dough directly flattened and rolled out stretched thin. High gluten flour gluten, kneaded after a long period of time to stand awake, it was originally a strip of gluten in the internal role of the water molecules connected to a large film, rolled out after a stretch out of the film, this is the high gluten flour itself has a film, is not generated, so be sure not to say that the dough refrigerated rest can be born gluten film. I read a recipe that is simple to knead the dough after the refrigerator to refrigerate the tendon, I said that this statement is wrong, the results of a bunch of spammers below to accuse me of commenting, but also with the example of bread without kneading can also be made of soft pulling the bread, only the dough to be put in the refrigerator more than 24 hours of prolonged low-temperature resting on the film, this tendon film is the flour itself, after the role of water molecules to the tendon connected to the piece of film to the present. We see that the flour itself is how to count the raw tendon raw film it, if the dough resting can also be out of the tendon film, that do ramen noodles still need to knead so hard, static two days on the good, you can pull out the gluten of the noodles?
Step 19
space
3. The larded crust will be rolled up, and other posters have said that it should be folded like a paper fan, not rolled, and I want to say that the result of folding a paper fan is that one side of the crust is larded, and the other side is not larded, and there is only a little bit of oil on the counter, so that the embryo will come out of the cake with fewer layers, and the side without lard will be easily stained and not divided into layers, and it will be easy to get rid of it. That side is easy to dip even can not be divided into layers, or rolled up more uniform. When you roll it, you don't need to press it down, just roll it up into a normal strip, then stretch it out like ramen noodles, and then roll it up into a ball from one end.
Step 20
space
4. Put the dough on a piece of film and cover it with a sheet, then put it in the freezer for 15 minutes, then take it out and roll it out into a pancake.
Step 21
space
5. Rolled into a pancake embryo look, my dough is 85 grams of a, plus lard smear, a good pancake embryo about 95-100 grams, the isolation film is a 24 * 24cm square film, the pancake embryo as much as possible rolled out of the film is the diameter of the 20cm of the pancake, eat a breakfast just right.
Step 22
space
6. Vegetarian pancakes fried out is also very tasty, kneading when put 10 grams of salt also has a flavor. Because of their own pancakes containing less oil, so fry the time to put oil, do not put oil dry cooking is also OK, dry cooking must be small fire slow cooking, to diligently turn over. Teach you a upside down cake flip tips, pan oil, oil hot cake, cake just out of the refrigerator is hard, hot oil frying for a while will be soft down to stick to the bottom of the pan, this time can not be upside down the pan, to wait for the cake frying hard some, pick up the pan shaking the circle of the pancake can leave the bottom of the pan, then upside down the pan to the pancake thrown up to the flip side, here must be a slow frying over a medium-low heat, otherwise it is easy to fry the paste. Pictures and operating steps are missing later I will add, especially rolling out the dough into thin slices there, but also an operation to be filmed into a video to do, just rely on the rolling pin is not thin, thin enough layers of dough is enough, layers and layers before the sandwich lard, after frying lard began to burn cake layer will be puffed up and layered, tearing is the state of the wire, if it is scalding method of flour and flour, the surface was scalded off the tendons become soft and, after the plate up and then rolled out, layers and layers are easy to stick together to form a thick skin cake embryo, this texture of the cake I do not like to eat, like friends can do this.
This is the first time I've seen a cake with the same texture.