salted bean curd pancakes
Ingredients: salt,white sesame,green onion,flour,sugar,water,oil,yeast,baking powder
Recipe Recommendations
- flour 250 grams
- baking powder 3 grams
- yeast 2 grams
- water 80 grams
- oil 20 grams
- white sesame 10 grams
- green onion appropriate amount
- sugar 40 grams
- salt 5 grams
- salty and sweet
- fried
- an hour
- ordinary
Steps for salted bean curd pancakes
1
Mix flour, baking powder, yeast, white sugar, salt, red bean curd juice, and white sesame seeds, add 20 grams of oil, and stir.
2
Add water and stir well.
3
Place the dough on the chopping board and knead until smooth.
4
Roll the dough into long strips and flatten it.
5
Take part and roll it into thin slices.
6
Brush a layer of oil, and then sprinkle evenly with chopped green onion.
7
Roll it into a long strip.
8
Use a knife to cut evenly into small portions.
9
Press the incision flat upward.
10
Roll it into a 3mm thick pancake.
11
Heat the oil in the pan and fry the cakes in the pan. Turn the dough frequently to avoid being burnt.
12
Pan-fry until golden brown on both sides and serve.salted bean curd pancakes Make Tips
1. This cake does not need to be fermented. Baking powder and yeast are added to make the cake crispy and fluffy. 2. If the cake is not easy to roll thin, cover it with plastic wrap and relax for 30 minutes before rolling. 3. If you have the conditions, you can fry the cake, so that the cake skin will naturally expand and the crispy effect will be better. 4. Adjust the amount of sugar and salt according to your taste. Don't use too much salt because the red fermented bean curd juice is very salty. 5. Salty and sweet to the mouth, rich in onion aroma, and crispy crust. It will taste better when it cools.