Crispy cucumber cake

Crispy cucumber cake

Introduction:

"Cucumbers are seasonal vegetables now. A few days ago, I learned a fresh eating method with a unique taste. The cucumber cake fried with Chengfen makes the skin crispy. The filling is fresh and refreshing. It's a very characteristic fresh eating method of cucumber. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: shred cucumber and marinate for a while with a little salt.

Step 3: squeeze the water out of the shredded cucumber and add the minced garlic.

Step 4: add a little salt, chicken essence, sesame oil and mix well to make stuffing.

Step 5: Chengfen, glutinous rice flour, salt, add boiling water, then add salad oil and knead into dough.

Step 6: rub the dough into strips.

Step 7: cut into equal parts.

Step 8: take a portion and roll it into the cucumber stuffing.

Step 9: wrap it up like a bun, and then press it flat to make a green cucumber cake.

Step 10: pour the oil into the pan and fry the cucumber cake over low heat.

Step 11: until both sides of the cake are slightly yellow.

Materials required:

Chengfen: 200g

Glutinous rice flour: 50g

Salt: 2G

Salad oil: 15g

Boiling water: 130g

Cucumber: About 200g per cucumber

Minced garlic: 5g

Sesame oil: 10 ml

Chicken essence: appropriate amount

Note: do not add hot water and flour, add a little bit, and then add salad oil to make flour and dough. The mixed dough should be hot cut, and the cut dough should be covered with wet cloth to avoid drying. Chengfen dough is different from ordinary dough in that it has less toughness and will dry easily. Therefore, the rolling action should be fast, and the filling should not be put too much, so that it can be wrapped well. When you fry it, you need to fry it slowly over low heat to make it easy to cook. It's hard to eat cold when it's hot.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: light