As a northerner, I grew up from a variety of pasta made by my grandmother and mother, and I couldn't give up my heart to leave home and not be able to eat that bite, so I could only learn to make it myself.
By Akane's handmade
<h2>Royalties</h2>
Regular flour 250 g
French swallow immediate yeast 3 g
Salt 2 g
Lard 25 g
Warm water 140 g
Green onions casual
White sesame seeds are many
Puff pastry
Salt and pepper 3 g
Five-spice powder 1 g
Cooking oil 15 g
Flour 10 g
<h2>Practice steps</h2>
1, yeast forgot to enter the picture. The yeast dissolves first with a small amount of water, which is conducive to fermentation. When the ingredients are ready, put lard, salt and flour together, do not add water at once, leave a little.
2, knead into a ball, and then use your fingers to dip the water once and then shoot the remaining water into it, so as not to make the dough too wet and not easy to knead. Knead the dough repeatedly like clothes into a slightly softer, smooth dough. Fermented for 1 hour, about 3 times larger (time depending on the temperature) slightly softer than the steamed bun noodles, because I am directly baked, so the softer dough will come out of the cake inside will be softer
3: Prepare the puff pastry, weigh the powder together and stir well. Heat the oil (the temperature is more than 100 degrees, 1 minute is enough) into the powder, and stir with chopsticks while pouring
4, become such a non-dry and not dilute puff pastry, too dry to wipe away, too thin if the level is easy to come out
5: After the dough is done, take it out without kneading, pat it and roll it directly, and sprinkle the powder
6: Roll out into a long dough sheet of 60 cm long and 30 cm wide. Spread with puff pastry and sprinkle with green onions. Cut well like on the picture
7. Folding: Start from the beginning. First fold the top into the middle, then fold the bottom one, and then turn the whole over the middle of the second row, and repeat the stack. Every time you fold it up, pull it neatly, and it comes out more beautifully. Novices can cut fewer rows, skilled can cut at will, the more cut, the more layers
8, wrapped into such a large dough, finally to wrap the whole thing, pinch. I like to cut the last row a little wider so that it's easier to wrap the whole dough at the end.
9: Roll out into a dough cake about 1 cm thick, do not roll too hard, and gently push.
10: Tap a little water on the noodles, sprinkle with sesame seeds, sprinkle a little flour, and press a button to make the sesame seeds stick tightly. No second shot, direct branding
11: Put more oil in the pan, heat it up and then put the cake. There are electric cake bells at home that are better, the more beautifully made, and the skin will be scorched.
12: Put it in the pot and turn the oil evenly, brush some oil with a brush.
13, medium-low heat to burn (not too small heat) to cover, one side of the burn for 5 minutes. Lift it up to see the golden brown and turn it over and burn it for another 5 minutes
14, with a shovel to press, will rebound is cooked
15, if you eat hot, you will tear it up and eat it, and if you want to cut it beautifully, you have to wait for the cold to cut, otherwise it will stick together, and the cut is not beautiful.
16, the level is still OK, but continue to practice more. Salty and flavorful, you can eat a large piece when you eat it empty.
<h2>Tips</h2>
The puff pastry is just right with the dough, and my pot is relatively small, and this amount is just making one. Do more and do more to double, but don't double the time, observe more colors.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.