Authentic Taiwan Province finger food cake ingredients
Family practice: 1 kg of high-gluten flour, 33 grams of salt and pepper. 262g warm water at about 30 degrees, 20g blending oil (14g refined lard, 6g salad oil), 5g shallot and 5g white sesame.
Material 1: medium gluten flour 240g boiled water, half a cup of cold water and half a cup of salt.
2: 6 tablespoons lard or salad oil (lard is fragrant, salad oil is ok, sunflower oil without lard is also good)
Exercise:
1. Knead the material 1 evenly into a dough (put the water out first, stir it and then put the cold water in), and cover it with cloth or plastic wrap for 20 minutes.
2. separate the baked dough (big pie, small pie if you like delicacy)
3. Roll it into a big round sheet, oil it, then fold it into strips like a skirt, layer by layer, and lay it flat on the panel. I don't know if I can understand this, and then roll it from one side to the other to form a round cake, flatten it and roll it to a thickness of about 2cm.
Put a little oil in the pot, heat it slightly, and fry both sides of the cake brown. If the cake is big and thick, use a small fire, otherwise it won't be cooked inside. 5. pat it loose with two rolling pins after taking out the pot.
Authentic cake grabbing methods in Taiwan Province Province;
1. Put the flour into a container, add boiling water, stir while adding, and mix evenly into snowflakes;
2. Then add cold water and knead into dough, sprinkle flour on the chopping board and continue kneading until the surface is smooth;
3. Wrap it with plastic wrap and let it stand for 30 minutes;
4. Roll the dough into square slices, brush with a thin layer of oil and sprinkle with salt;
5. Fold the dough into strips like a folding fan;
6. Roll up the strip and make a circle. Let the dough stand for 10 minutes and then flatten it.
7. Heat the pan with a small fire, and make pancakes with a medium fire (while constantly beating and squeezing the cake surface);
8. Fry one side until golden, then fry the other side, and fry the other side of the first side at the same time;
9. Put the second one together and fry it. You can eat it after frying.
Taiwan Province province finger food pancake
Material: 250g of wheat flour.
Seasoning: 3 grams of salt, 50 grams of vegetable oil and appropriate amount of water.
1. Put the flour into a container, add boiling water, stir while adding, and mix evenly into snowflakes;
2. Then add cold water and knead into dough, sprinkle flour on the chopping board and continue kneading until the surface is smooth;
3. Wrap it with plastic wrap and let it stand for 30 minutes;
4. Roll the dough into square slices, brush with a thin layer of oil and sprinkle with salt;
5. Fold the dough into strips like a folding fan;
6. Roll up the strip and make a circle. Let the dough stand for 10 minutes and then flatten it.
7. Heat the pan with a small fire, and make pancakes with a medium fire (while constantly beating and squeezing the cake surface);
8. Fry one side until golden, then fry the other side, and fry the other side of the first side at the same time;
9. Put the second one together and fry it. You can eat it after frying.
Jiao Yan finger food pancake
Raw materials:
A: 100g flour and 50g boiled water.
B: 100 g flour, 2 g salt, 60 g warm water (50 degrees).
Accessories: onion oil, salt and pepper, sesame.
Exercise:
1. Wash boiling water in material A into flour and knead it into hot dough.
2. Mix the flour and salt of material B evenly, add warm water and make dough.
3. Mix the dough A and the dough B, add a little water in stages during the kneading process, evenly knead the two doughs into soft dough with fists, and simmer for 30 minutes.
4. Divide the dough into equal parts, take one part, roll it into a rectangular thin dough, pour in onion oil, spread it evenly, and then sprinkle with salt and pepper and sesame seeds evenly.
5. Roll the dough from one end, layer by layer, put the layer up, start from one end, and gently stretch the edge of the dish horizontally, and finally get a round harvest. Gently roll the cake into a cake blank with a rolling pin.
6. Heat the pan with low heat and pour in the right amount of oil. After the oil is hot, put in the cake blank, cover it, turn it over while baking, and then bake it until both sides are golden.
7. Open the lid, gently loosen the cake with two spatulas, and then start to grasp.
Tips:
This kind of cake combines the advantages of hot dough and warm dough. Rich taste, crisp but not tough, and good moisture retention after cooling.
Scallion hand-grabbed pancake
Raw materials: 400g flour, chopped green onion 100g, 3g salt, spiced powder 10g, 20g sesame oil.
Exercise:
1, pour warm water into the flour, knead the flour into a smooth dough by hand, cover it with a wet towel and wake it for 30 minutes.
2. Spread the flour on the dough table and knead it for a few minutes.
3, chopped green onion, pickled with salt, allspice powder and sesame oil.
4. Divide the dough into two parts and roll it into a round crust. The thinner the better, probably thicker than the thick dumpling skin.
5. Sprinkle a thin layer of pickled chopped green onion on the dough and spread it evenly.
6. Cut a 0.5 cm wide strip on the cake with a knife, and remember never to cut off both ends.
7. Roll it into strips from one side.
8. Wind the strip into a ball from one end. You need to roll it out and make it thinner.
9. After rolling, flatten the dough and roll it thin.
Turn the stove to medium heat, put about 1 tbsp oil, and fry a cake until both sides are golden yellow.
1 1, pick the fried cake loosely from the middle with chopsticks.
Private words: The secret of making this cake is to cut the cake into strips with a knife, and the edge of the dough must not be cut off.
Golden crispy hand-grabbed cake
Material: 250g of high-gluten flour.
Accessories: water 140ml.
Seasoning: salt half spoon lard 15g duck egg half butter 20g olive oil 50ml.
The eggs are scattered.
Put flour, butter and salt in a bowl and pour in half an egg mixture.
Add boiling water bit by bit and gently stir it into snowflake shape with chopsticks.
Add cold water bit by bit and continue stirring.
Finally, make smooth dough by hand.
Cover with plastic wrap and let stand for about 15 minutes to wake up.
Divide the proofed dough into three parts, each weighing about 140g, and knead the dough into long strips with shiny surface.
Roll the pancake skin into a rectangle with a rolling pin, and the thickness is about1mm. Be patient at this step and try to roll it thin.
Prepare olive oil, melted butter and brushes.
Dip the brush in olive oil first and brush it evenly on the dough.
Dip in butter and brush evenly on the whole dough.
Fold the dough in half in the middle.
Brush the dough with olive oil and butter.
Then fold it in half in the middle
Flip on the panel
When the dough is turned over, you can find that the dough has formed a long strip like a fan.
Pull or stretch your hands to both sides to about 1.5 times the original length, and flatten the dough slightly by hand.
Roll up the dough from one end, and be careful to roll it tightly.
Roll all the way to the other end and press the dough at the other end under the roll.
Flatten the cake roll by hand.
Gently roll the bread roll about 0.4CM thin with a rolling pin.
Cover with plastic wrap and let stand 15 minutes to relax.
Heat the oil in the pot to 40% heat, and cook it on medium and small fire.
Burn it yellow and cloudy on one side, then turn it upside down until both sides are golden brown.
Tip:
1. The ratio of flour, eggs, butter, salt and water is 500g flour 1 egg, 25g butter, 1 teaspoon salt and about 250ML water.
2, half a catty of flour can make three cakes, only enough for two people to eat, and the amount of flour can be increased according to the number of people in the family.
Melting butter is easy to solidify in winter. When the bird finished the first cake and was ready to brush the second cake, it found that the butter had solidified. Just heat it again and put it on the electric heater.
Olive oil can be replaced by other edible oils.
5, pay attention to the second step to make the dough as thin as possible, which can make the cake more layered.