The general practice of the fire roast is to roll out the flour (not fermented) into a pancake, smeared with sesame oil, green onion, condiments, rolled up, flattened with the hand, into a round shape, placed on the griddle until half-cooked, and then put into the oven to char. According to the preferences of diners, can also be filled with eggs, said the crispy egg fire roast. The food outside the crispy, internal soft, crispy and delicious, distinctive flavor.

Crispy Egg Roast

1, and flour with a little yeast, and then prepare the crispy oil.

2, with lard and noodles, lard is the best shortening effect.

3, shortening and finished.

4, the dough is well developed, the shortening wrapped into.

5, roll the dose into a large pancake, sprinkle with sugar, salt, pepper, pepper, green onion, roll up and cut into small doses.

6, roll the small doses into a round cake, and let rise for 10 minutes.

7, into the electric cake pan cooking 3 minutes can eat. It's very tasty and soft!

8, tried with the oven, the taste is also good ah

9, upper and lower heat 180 degrees Celsius, 20 minutes or so

The effect of the flaky skin is more pronounced

Practice a

shortcrust pastry:

production method: the top quality flour and vegan oil stirred for the skin, selecting the tender dried vegetables and fat meat as a filling, sesame seeds sprinkled on the surface, then Put into the special furnace, paste into the furnace wall, baked out, so it is also known as "fireplace cake". Because the cake shape is small and full, yellow, like crab shells, so commonly known as "small roast cake" and "crab shell yellow".

Different ways to eat: baklava just out of the oven, not waiting for the entrance, will feel the strange aroma of strong, bite a piece, both crispy and crunchy, layers peeled off, full of flavor.

Practice two

Oil-crusted baklava golden color, thin layers overlap, inside and outside the crisp, crispy and delicious, suitable for people of all ages to eat. If you put it in a food bag, you can also store it for a long time, not tired and not rancid, and it tastes the same as when it was fresh from the pan.

Crispy baklava production process is relatively strict, the flour should be fermented, the fall and winter seasons, the water should be mild. Production in the water and oil on the surface and sprinkle some pepper, salt, fennel seeds and other seasonings, and then stacked for the volume, rolled into a tea bowl mouth size of the cake, put into the special furnace with warm fire baking, up and down the fire should be even, the bottom of the pot temperature should be appropriate, while flipping, while brushing the cake surface oil, but also strict control of the baking time. After the pot, placed on the iron frame to dry coke, can be sold.

Method 3

Zhaozhou stone tower crispy biscuits Origin: Zhao County, Hebei, China.

Technique: Stir yellow rice flour, refined salt and refined vegetable oil to make shortening for use. Secondly, the flour and water and dough, kneaded light slightly molasses on the oil case rolled out. The shortening will be mixed well and then rolled up, pulled into a dough, the dough nest stubble, in the center of the surface of a small amount of water, will be sprinkled in the center of the water, sesame seeds, sesame face down with your hands to press the flat, rolled into a round cake. Finally, the biscuits will be done into the oven baking, and timely oil, to be baked on both sides of the biscuits to a light yellow when out of the oven.

Characteristics: yellowish color, soft texture, flavorful and salty.

Characteristics: yellowish color, soft texture, flavorful and salty.