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
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