Salty pancakes

Salty pancakes

Introduction:

"When it comes to tasting salty pancakes, many old Guangzhou people will associate them with Dechang salty pancakes. It's not only delicious, but also has an ancient history. Master Tan Zao, the creator of Dechang salty pancakes, had been making dim sum in Dechang teahouse on Longjin road since the 1930s. He wanted to create a beautiful pancake, but he had no good idea. Later, when he was drinking tea, he met a blind man who sold nanru meat. He talked about stir frying Huasheng meat with nanru, which inspired Tan Zao greatly. Second, it uses different formula of sugar. Generally, salty pancakes are made with flour and white sugar, while master Tan uses half white sugar and half brown sugar, and the portion is twice as large as that of ordinary pancakes. The function of white sugar is to make them crispy and brown sugar soft. In addition, it is fried with medium heat, with a large amount of sugar and oil, so the finished product is crisp and soft, especially rosin. (excerpt from Baidu Encyclopedia above) finally one day, I decided to try it once. Although it's not 100% excellent, it's passable. I seasoned it with Sufu and nanru and sprinkled it with sesame seeds. It's very fragrant. "

Production steps:

Step 1: put 1 cup of raw water, 1 / 2 pieces of nanru, 1 / 2 pieces of sufu, 1 tsp of baker's yeast, 1 / 2 tsp of salt, 2 tsp of brown sugar powder, 2 tsp of fine granulated sugar and 2 / 3 tsp of Jianshui in the mixing bowl, except flour, and mix well;

Step 2: add the flour and stir the dough with the kitchen treasure blender until a piece of flour can be pulled to form a film;

Step 3: put the dough in a large glass bowl, cover it with film, and let it ferment in a warm place for 90 minutes;

Step 4: when the fermentation time is up, sprinkle a little flour on the chopping board, put the dough on the chopping board, shake and rub a few times, let the bubbles squeeze out, then spread the film and wake up for 20 minutes;

Step 5: divide the dough into 8 equal parts and round it;

Step 6: after rounding, put it on a plate sprinkled with flour and let it stand for 25 minutes;

Step 7: flatten the surface slightly, poke a hole in the middle with your fingers, but don't pierce it. Then, while pulling, turn it outward to enlarge the inner layer of membrane, add salt water mixed with 1 / 2 tsp of five spice powder, 1 tsp of salt and 3 tsp of water, sprinkle sesame seeds, and then press sesame seeds;

Step 8: deep fry in 40% to 50% oil pan until the dough floats and turns golden yellow. Remove the oil and filter it.

Materials required:

High gluten flour: 2 cups

Water: 1 cup

Nanru: 1 / 2 piece

Sufu: 1 / 2 piece

Toaster yeast: 1 teaspoon

Salt: 1 / 2 teaspoon

Brown sugar powder: 2 tsp

White granulated sugar: 2 teaspoons

Jianshui: 2 / 3 tsp

Five spice powder: 1 / 2 tsp

Sesame: 1 tbsp

Vegetable oil: right amount

Note: first, the size of the salty pancake can be bigger, obviously, what I do is mini; second, the middle of the salty pancake must make a "navel", otherwise it is not like salty pancake, ha ha.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: spiced