Qingyou pan silk cake, also known as clear oil cake, pan silk cake, is Jinan's authentic traditional cuisine, is developed on the basis of noodles, the old Jinan people commonly known as "a nest of silk". Its cake is clearly rooted, interlocked, coiled together, entangled to the end of the world, and the degree of fineness is the best in the cake.
One bite down, crackling, crispy and crispy, evocative. At the entrance, the golden wisps of silk were broken at the touch of the teeth, jumping playfully between the lips and teeth, first the crisp feeling, then the aroma of wheat noodles, then the faint sweetness, and finally the oil fragrance of clear oil, just like the breeze on Daming Lake blowing across the lake, the ripples of the waves, layer by layer on the tip of the tongue.
Pan silk cake is a kind of fine noodle food developed on the basis of noodles, which is a characteristic traditional food of Yantai, Shandong Province, with golden and translucent noodles, crisp and sweet flavor. I was attracted by the dreamy name pan silk cake, and its layered shape was extremely eye-catching, so I decided to make it myself.
Crispy on the outside and soft on the inside, the silk cake does not need to be fermented, it is simple to make, and it is suitable for breakfast or snacks. This is a sweet plate of silk cakes, eaten as a snack. Who can not love this elegant look, this crisp and sweet taste?
ingredient:
Dough: 300g of medium gluten flour, 3g of salt, 100g of hot water, 80g of cold water
Others: a pinch of salad oil, a pinch of salt
1, medium gluten flour with salt and mix well, add hot water with chopsticks to mix well, add cold water to mix well with chopsticks, knead into smooth dough by hand 2, divide into 6-8 small dough 3, knead into long strips, brush a layer of oil on the surface 4, cover with plastic wrap, wake up for 40 minutes, brush the table with a layer of oil, thin the small dough rod, brush the surface with a layer of oil, sprinkle a little salt.
2, cut out the thin strips, gently scoop up with a scraper, grab both sides to roll inward, overlap up and down, slightly press with the palm of your hand, wake up for 10 minutes, grease the pan, put the hot pan into the dough, the surface of the dough is also brushed with a layer of oil, cover the lid of the pot and fry over medium heat until the bottom is colored, turn over and fry until the surface is colored, wait for both sides to fry until colored, while frying, gently pat the loose dough, shoot out the layer.
Uncle tips
1, be sure to use a low heat, slowly fry, use high heat, the outside is burned, the inside is not cooked.