The appearance of the pan silk cake is just like its name, and the thousands of strands of discs are entangled into a cake shape, so it is named pan silk cake. The first time I ate a plate of silk cake, I was attracted by its appearance, and the thousands of strands of dough were coiled together, the color was golden and transparent, and the crispness was visible to the naked eye. Not to mention the mouth, I like the texture of it, the outside is charred and crispy, the inside is soft and tendons, and every time I eat it, I am still not finished. Pan silk cake looks very complicated, in fact, the method is very simple, today to share the most practical way to share the pan silk cake, is also a more "serious" approach.
The silk of the pan silk cake is not complicated to make, there is no need to pull it out by yourself, as long as you scratch it with a knife and then rub it, the shape of the silk will come out. Because the taste habits of people in each place are different, so there are many kinds of flavors in this dish of silk cake, my favorite is the classic shallot oil flavor, pasta made of shallot oil flavor always makes people want to eat. The shallot-flavored puff pastry is wrapped in the dough, then the silk is drawn, and then a roll, and the raw blank of the pan silk cake comes out, which is particularly simple to watch.
The dough is made of semi-hot noodles, and the cake made by this method does not harden for a long time, and eats with a tendon. This step is more than half successful, the most important step is to eat the noodles, the noodles to have ductility, so that the operation is much more convenient, and it will be more delicious to eat. Interested friends will collect it and try it when they have time. Let's share the detailed production steps.
【Required Materials】
400 g flour, 3 g salt, 120 ml boiled water, 130 ml cold water.
Shallot crisp: 100 g flour, salt to taste, a handful of green onions, a suitable amount of piping hot oil.
【Preparation steps】
1.400 g of flour add 3 g of salt to increase the gluten of the flour, stir well.
2. First blanch the noodles with 120 ml of boiling water, in the place of half of the flour, stir while pouring, stir into a flour floc, and then use 130 ml of cold water and noodles to stir into a dough floc.
3. Knead into a smooth dough.
4. Without dumplings, directly rub into long strips and divide into equally sized sixth portions.
5. Knead the dough into rounds, then roll into long strips.
6. Brush the bottom of the plate with some oil, put the long strip of raw blanks in, brush a layer of oil on the surface of the raw blanks, cover with plastic wrap, and cook for 40 minutes.
7. Make some puff pastry during the dough time. Add 100 grams of flour to a bowl, add salt, a little more is fine, and add a handful of green onions. Pour in piping hot oil and stir well to set aside.
8. Take out the long strip directly, then press flat with your hand, press the rectangle, and then roll out into a translucent dough sheet with a rolling pin.
9. Apply a layer of puff pastry to the dough sheet and spread evenly.
10. Use a knife to draw a noodle strip on the dough sheet, and it doesn't matter if the two ends are drawn.
11. Then use a spatula to roll the noodles at both ends into the middle.
12. Grab both ends, roll out one, and roll out the whole handful of noodles.
13. Then the two ends begin to roll up in the middle.
14. Press one end on the other and press slightly into a pie shape.
15. Put aside all ready and set aside.
16. Roll out the raw blank into thin slices with a rolling pin about 1 cm thick. Pour oil from the pan, heat the oil into the raw blank, cover with a lid, reduce the heat and fry for 3 minutes.
17. When the time comes to turn it over, if the fire in the house is big, it should be turned over in time. Close the lid and continue to burn.
18. Burn to the golden brown on both sides, and the skin is crispy and ready to come out of the pan.
Tips:
1. The noodles made of semi-hot noodles will be softer and more rigid when eaten, and they will not be hard after a long time.
2. The length of the noodles is at least 30 minutes, and the noodles are not easy to break, and they are more tendonous.