What are the grates of the pancake stall and the cake blanks of the hand-held cakes made of?

Pancake fruit is a characteristic of Shandong province, which is made of flour ground from different miscellaneous grains. Wrapped in crispy grates and pickles, it is more crispy and delicious. Grate, also called crispy skin, is actually something similar to hemp leaves. Most people can make hemp leaves, which is naturally not difficult to do, but it is easier to layer them in the middle of the grate.

It is also easy to make cake embryos by hand. Similarly, as long as you master how to make a cake layer and ensure that the dough is thin and crisp. The specific methods of sharing these two things are as follows for your reference.

Specific practice of grate

Ingredients: common flour 250g, cold water 100g, salt 3g, black sesame 5g, baking powder 3g, edible oil 8g. Necessary tools: long rolling pin.

Mix all the above materials and knead into a smooth dough. Cover and wake up for 20 minutes.

Sprinkle dry flour on the chopping board, take out the dough, flatten it, and roll it into a big round block with a long rolling pin, as thin as possible, probably a little thinner than the dumpling skin.

When finished, roll all the big dough pieces onto a rolling pin and cut them from one end with a kitchen knife, thus making several long dough pieces. Then cut a knife every 15 cm, cut it into rectangles, and then cut it horizontally.

Burn most of the oil in the pot, and fry 70% of the oil in the pot. Don't stop opposite, it will be heated evenly, thinner and more brittle, with big bubbles inside.

Fry for about 3 minutes, and you can cook when you see yellow. Don't fry until it turns brown, because there is still residual temperature after taking it out, which will turn brown and may turn into paste, which is very bitter to eat.

Method for making hand-grabbed cake embryo

And pasta: 250g of high-precision medium-gluten flour, 85g of boiled water, 85g of cold water, 30g of edible oil and 3g of salt.

Add salt to the flour in a large basin, half of it is boiled with boiling water and stirred into a floccule, and the other half is made into a floccule with cold water.

When the hot noodles are cooled, knead the noodles and knead them into smooth dough. Brush a layer of oil on the surface of the kneaded dough and cover it with plastic wrap for half an hour.

Brush the chopping board with oil, take out the dough and arrange it into long strips with thick arms, and cut it into small doses with uniform size in pairs.

Press a small pill and roll it into a big round piece with a rolling pin. This step need not be too thin, just like dumpling skin.

Brush the surface with a layer of oil, then wrap it around one end in a long strip, and then roll it up from one end. Flatten it, then roll it open and roll it into the size of a hand-held cake.

After rolling into a cake embryo, put it flat in a plastic bag to exhaust air. Roll up all the cake embryos like this, pack them, pile them up and put them in the refrigerator for quick freezing.

Conclusion: The dough of hand-held cake needs to be as soft as possible, and the proportion of water is relatively high. You'd better rub it for a while. The longer the kneading time, the more evenly the dough and water can be mixed, so that the cake will be malleable, the taste will be more delicate, and there will be a slight brush feeling when it is pulled.