"I haven't been to Pansi Cave and I haven't seen Pansi Daxian, so have you ever eaten Pansi Cake?"
Pan silk cake is a characteristic traditional snack of Yantai, Shandong Province, the skin is golden and crispy, the inside is inextricably stranded but well-arranged, crispy and salty, and is deeply loved by the people. The reason why it is called pan silk cake is mainly because this cake is different from other flapjacks, it is a piece of cake is composed of silk threads, and after it is burned out, it is like the silk web of the spider plate.
Mother-in-law is very fond of eating this plate of silk cakes, usually go home in the morning exercise, always bring back the family's breakfast at the roadside breakfast stall, what eight treasure rice, tofu brain and peppery soup, of course, indispensable plate silk cake and fritters, the boss also sent a small plate of pickles as food. After going home, the meals are arranged on the table, the first bite is always a plate of silk cake, bite a bite of crispy, the rest of the soaked in the salty soup to eat, the cake soaked in the taste of the soup, a bite down is more satisfied, eat for a long time do not feel tired panic.
<h1 class = "pgc-h-arrow-right" > plate of silk cake (eat it once and remember it).</h1>
Ingredients required: 400 g of plain flour, 4 g of table salt, 250 ml of warm water
Step 1: Mix the flour with warm water and salt into a dough, knead into a smooth and soft dough, cover with plastic wrap and feed for 40 minutes.
❤ The purpose of adding table salt to flour is to promote gluten.
❤ After reconciling the dough, it is difficult to knead smooth, do not knead again, so that the dough will become more and more strong and ductility is not good enough, at this time cover with plastic wrap seal to relax the dough for 5-10 minutes, and then kneading it is very easy to knead smooth.
Step 2: After the dough is cooked, sprinkle some dry powder on the board to prevent sticking, and move the dough to the board, where there are !!! Don't knead the dough, knead more easy to tendon, the correct way is to directly knead the dough into a long cylinder, under the size of the dough is uniform.
❤ Do not knead after the dough is good, kneading more tendons will be very large, the next step of rolling the crust will be rolled back and forth, the operation is very laborious, and the baked cake will not be very soft.
❤ After cutting, knead each small dough agent slightly twice, do not knead for too long, if it is kneaded for a long time, cover with plastic wrap and feed the noodles for 10 minutes.
Step 3: Take one of the dough agents (other doughs should be covered with plastic wrap to prevent drying) Simply knead twice and press flat, roll out into a thin rectangular crust, roll out while sprinkling dry powder to prevent stickiness, roll out and brush a layer of cooking oil on the surface, sprinkle some salt to taste, friends who like to eat green onion flavor can put some green onions to increase the flavor.
Step 4: Cut into slender strips with a knife, and then put it up from the bottom end, two hands respectively pinch the two ends and rotate inward to tighten, stretch evenly while closing, and finally superimpose up and down together, press flat, so that an embryo is ready, after doing it, remember to use plastic wrap to cover the preservation, and then continue to make the next cake embryo.
Step 5: After preheating the pan over medium-low heat, brush the oil more, put the cake embryo in the hand according to a press to sort out the shape, put it into the pot, cover the lid and start to burn, wait for the bottom surface to be set, and then brush a layer of oil on the surface, turn over and continue to burn, until both sides are golden, with the help of two shovels to beat the layers out, so that the pan cake is ready.
❤ The pancakes made with more oil will taste even better.
Pan silk cake, a whole cake is composed of filaments, the skin is very crispy, soft and strong inside, the roots are clear, thousands of strands of high value, the taste is super great!
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