Hainan pancake

Hainan pancake method:

Raw materials for making Hainan Pancakes:

500 grams of refined flour, 10 grams of fermented powder, 4 eggs, 10 grams of refined salt, 5 grams of monosodium glutamate, 7 grams of pepper, 75 grams of minced garlic, 50 grams of scallion, a little spice, and an appropriate amount of refined lard.

Hainan pancake making steps:

1. Mix the refined flour and baking powder, open the nest, add the egg liquid, open it with 30 ℃ warm water, knead it repeatedly to form a dough, cover it with a clean wet cloth, let it stand for 15 minutes, knead it again, press it thin, roll it into thin pieces with a long rolling pin (the thinner the better, be even), and then coat it with lard.

2. Mix the refined salt, monosodium glutamate, spices and pepper together and evenly sprinkle them on the thin dough. Then mix the minced garlic and scallion together and evenly sprinkle them on a layer. Then, roll the dough from the outside to the inside into a long round strip, cut it into sections according to the length of 25 cm, knead each section into a round ball and roll it into a round cake with the thickness of 1 cm.

3. Cook the pan with high heat, drop the oil to 40% heat, put in the raw flour cake, fry it with low heat, turn it over constantly, heat both sides evenly, pick it up when it is golden, squeeze out the oil, cut it into equal pieces according to the radial shape, and put it on the plate

Characteristics of Hainan pancake:

Thin skin, crisp outside and soft inside, salty and palatable, with peculiar fragrance and attractive appetite.

Hainan pancake

Hainan pancake is a famous dish with complete color, flavor and taste. Thin skin, crisp outside and soft inside, salty and palatable, with peculiar fragrance and attractive appetite. It is made of flour, eggs and lard.

raw material

：

500 grams of refined flour, 10 grams of fermented powder, 4 eggs, 10 grams of refined salt, 5 grams of monosodium glutamate, 7 grams of pepper, 75 grams of minced garlic, 50 grams of scallion, a little spice, and an appropriate amount of refined lard.

practice

：

1. Mix the refined flour and baking powder, open the nest, add the egg liquid, open it with 30 ℃ warm water, knead it repeatedly to form a dough, cover it with a clean wet cloth, let it stand for 15 minutes, knead it again, then press it thin, use a long rolling pin to make a half slice (the thinner the better, uniform), and then coat it with lard.

2. Mix the refined salt, monosodium glutamate, spices and pepper together and evenly sprinkle them on the thin dough. Then mix the minced garlic and scallion together and evenly sprinkle them on a layer. Then roll the dough from the outside to the inside into a long round strip. Cut it into sections according to the length of 25cm. Knead each section into a round ball and press it thin. Roll it into a round cake with the thickness of 1cm.

3. Heat the pan with high heat, drop the oil to 40% heat, put in the dough cake, fry it with low heat, turn it over constantly, heat both sides evenly, pick up when golden, squeeze out the oil, cut it into equal pieces according to the radial shape, and then put it on the plate.

Features:

Thin skin, crisp outside and soft inside, salty and palatable, with peculiar fragrance and attractive appetite.

Longitude: 104.06573486

Latitude: 30.65946198