Guangdong dim sum salty pancake

Guangdong dim sum salty pancake

Introduction:

"Salty pancake is a masterpiece of Guangdong dim sum. It takes salty fragrant green as the theme, and tastes better after continuous improvement."

Production steps:

Step 1: mix the flour with various ingredients to make the gluten stand still for 20 minutes. The time is decided by the weather, shorter in summer and longer in winter

Step 2: Dai song's skin comes out when he has good tendons. Each one costs about 8 yuan [the size depends on the person]

Step 3: the next step is peeling. Pay attention to uniform strength when peeling, otherwise the quality of finished products will be affected

Step 4: Shen sesame and salted pancakes with sesame embellishment are icing on the cake

Step 5: start frying salty pancakes in oil pan, oil temperature is about 150 degrees, fry one side first, color and then fry the other side until golden

Step 6: the fried salty pancakes and the best salty pancakes are uniform in color and size, crisp and salty with sweetness in the mouth, the smell of nanru in the middle, and the temptation of sesame fragrance in the teeth

Step 7: the salty pancakes with good quality are crispy on the outside, fragrant but not strong in the south, and are really a beautiful combination with the old fire salty bone porridge

Materials required:

Medium gluten flour: 1 jin

Hair powder: 4 liang

Stinky powder: 5 points

Flour: 5 points

Noodles: 3 Liang

Water: moderate

Sugar: 1 liang

Nanru: half a piece

Salt: 1 yuan

Lard: 2 yuan

Note: it's important to control the temperature of fried salty pancakes, and the tendon should be long and good. When the tendon is big, the fried pancakes will be hard and solid. If the tendon is too long, it will be like a piece of tarts and notes. Please pay attention to it.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and sweet