Shandong
By VicentaLakin
Shandong single cakes, thin, resilient and chewing, which can be eaten alone, together with vegetables and onions, large sauce, and represent the food of the Shandong people. And it's the resilience of the pancakes, the spicy onions, the aroma of the sauce, that makes the Shandong people a faceful character. Shandong single cakes, with little material, with only fresh water and flour, and because of the fact that the face machine is divided into cold water, hot noodles and fermentation, the tastes can bring different experiences depending on the changes in the face. It's simple. Just remember three tricks twice, it'll be easy. Speaking of Shandong's know-how, remember this: soften the face, long the face, hard the face, twice the right time
Recipe Recommendations
Steps for Shandong
1
Put flour and water in the toaster。
2
Start the bread machine and face, and face for 15 minutes. Close, wake up for 10 minutes. With a bakery and noodles, it's more powerful than a hand job, so it's not too long to wake up, it's operational, it's less time
3
The board is powdered, the noodles are removed and smoothed。
4
They are divided into facial agents。
5
Take a noodle, rub it in circles。
6
And dry powder, and sprouts of a crutches。
7
The pan is hot, the fire is light, the cakes are hung with a cane, slowly into the pot. No oil
8
Burn it for about 5 to 10 seconds and turn it light。
9
Turn it over。
10
It was branded for about a minute, raised gently with its hand and looked at the color on the back. Like this, there's light brown spots, and little bubbles can turn over。
11
The way it looks, it starts slowly。
12
Lightly press pressure with a soft brush, allowing the bubble to expand。
13
To the full drum up, take it out, wrap the pie in a cage. ♪ All of it ♪ ♪ The heat ♪
14
Pie with sweet noodle sauce on it, with washed onions and barley。
15
Eat! If there's meat or anything, you can roll it up and eat itShandong Make Tips
1. Using a bread machine to mix the dough saves time and effort; since it is more powerful than manual mixing, you can mix the dough for 15 minutes and then proof it for a slightly shorter time before starting to pan-fry.
2. The dough is quite soft and tends to stick to your hands, so be sure to sprinkle enough dry flour on the work surface.
3. Pay close attention to the timing when flipping. For the first flip, place it in the pan for about 5-10 seconds—just until the skin tightens, then flip it over. For the second flip, wait until the backside develops pale yellow spots and is full of small bubbles.
4. After the second flip, the air inside the pancake will expand and push up the skin. At this point, press down gently with a soft tool to apply pressure, causing the air to disperse in all directions. This will cause the skin to completely detach from the bottom and puff up.