Salty Pancakes

Overview

When it comes to tasting salty pancakes, many old Guangzhou people will think of Dechang salty pancakes. Not only is it delicious, but it also sounds ancient. Chef Tan Zao, the creator of Dechang Salted Pancakes, was making snacks at Dechang Tea House on Longjin Road as early as the 1930s. He wanted to create a delicious snack, but he couldn't think of a good idea. Later, while drinking tea, he met a blind man named Nanru Pork. He talked about frying peanut meat with Nanru Pork, which greatly inspired Tan Zao. Second, it uses a different sugar formula. Generally, salty pancakes are made with flour and white sugar, but Chef Tan uses half and half white sugar and half brown sugar, and the portion is twice as large as usual. Its function is: white sugar makes the skin crispy, and brown sugar makes it soft. In addition, when fried over medium heat, there is a lot of sugar and oil, so the finished product has a crispy skin and a soft heart, with a particularly rosy aroma. (The above is taken from Baidu Encyclopedia) Finally one day I decided to try making it. Although it is not 100% excellent, it is still passable. I used some fermented bean curd and southern milk for seasoning and sprinkled with sesame seeds. It is quite fragrant.

Tags

• snacks
• common dishes
• old man
• breakfast
• bread machine yeast
• five spice powder
• high gluten flour
• jianshui
• nan ru
• sesame
• vegetable oil
• white sugar
• brown sugar powder
• fermented bean curd
• salt
• water

Ingredients

Steps

1. 1 Put 1 cup of water, 1/2 block of southern milk, 1/2 block of fermented bean curd, 1 teaspoon of bread machine yeast, 1/2 teaspoon of salt, 2 teaspoons of brown sugar powder, 2 teaspoons of fine sugar, and 2/3 teaspoon of water in a mixing bowl, except for the flour, and mix evenly;

   

2. 2 Add flour and use a KitchenAid mixer to mix the dough until it can be stretched into a thin film;

   

3. 3 Place the dough in a large glass bowl, cover with film, and place in a warm place to ferment for 90 minutes;

   

4. 4 After the fermentation time is up, sprinkle a little flour on the chopping board, shake and knead the dough on the chopping board a few times to squeeze out the air bubbles inside, then cover with film and rest for 20 minutes;

   

5. 5 Divide the dough into 8 equal parts and roll into balls;

   

6. 6 Shape into balls and place on a floured plate and let rest for 25 minutes;

   

7. 7 Slightly flatten the noodles, use your fingers to poke a hole in the middle, but don't pierce it, then pull and turn it outwards to expand the film inside, add 1/2 teaspoon of the raw material five-spice powder, 1 teaspoon of salt, and 3 tablespoons of water in salt water, sprinkle with sesame seeds, and then press the sesame seeds with your hands;

   

8. 8 Fry in a pan with 40% to 50% oil until the dough floats and turns golden brown. Remove and filter the oil, then it is OK.