I remember when I was in elementary school, there were still very few snack bars on the street. At an intersection we had to go to school, a classmate in my class opened a cake shop there. The store was not big, and there were not many types of cakes, only leek tofu, spicy radish, and pickled cabbage. Although they are all vegetarian fillings, they taste really good. Every time a big guy passes by, whether they buy it or not, they have to take a few glances. Because it smells so fragrant ~~!!
Where I live now, there is no such pie for sale. Occasionally when I want to eat it, I make it myself. Although "some people" always ask me: "Is this better than meat?" I always answer firmly: "Yes!"
People are sometimes very strange. They always miss the things they ate when they were children. Even if the taste is improved and improved, they will feel that it is not as delicious as the simple taste at the beginning. Or, this is the "nostalgic" nature of people.
Chives and tofu sesame cakes
By MaxDurgan
Recipe Recommendations
- flour 300 grams
- yeast 5 grams
- tofu 1 block
- leek appropriate amount
- salt appropriate amount
- mature oil appropriate amount
- chicken essence appropriate amount
Steps for Chives and tofu sesame cakes
1
Add a little salt to the flour and mix well.
2
Dissolve the yeast with warm water at about 35 degrees.
3
Slowly add to the flour, and stir with chopsticks until it becomes flocculent while adding.
4
Knead into a smooth dough.
5
Cover and ferment until 1.5 to 2 times the original size.
6
Exhaust air and knead it to the original size of the dough, and then knead it into long strips.
7
Divide into small doses.
8
Wash the leeks to control the moisture slightly, and cut them into powder.
9
Put the tofu into a boiling water pot and blanch it with water, and then cut it into dices.
10
Mix tofu and chives, add a little salt, chicken essence, drizzle in a little cooked but cooled oil, stir well.
11
Take a small dose and roll it out slightly. (Thin on the sides and thick in the middle)
12
Wrap in leek and tofu filling.
13
After closing the mouth, turn the mouth face down. Press it flat slightly with your hand.
14
Wrap them in turn.
15
Preheat the pan and brush it with oil. Add the wrapped cakes, cover and fry over medium heat for 2 to 3 minutes.
16
After frying the bottom well, turn over and continue to cover and fry for 2 or 3 minutes.Chives and tofu sesame cakes Make Tips
Poetic heart phrase: 1: The dough used to make sesame cakes should be mixed better than the dough used to make steamed buns. 2: It is best to put cooked oil in the filling, and prepare it first. Don't pour it when it is cooked, so the leeks will be scalded yellow. 3: When frying, use medium and low heat. As for the relationship between the time and the size of the cake, it mainly depends on your own observation. 4: Everyone has his own method to make sesame cakes. You don't have to make dough. You can also not make dough. The taste is different.