1. Flour over the west and mix with many ingredients to knead the gluten statically for 20 minutes [Song gluten] The time has been set due to the weather, the summer time is shorter, and the winter time is longer
2. Daisong has good muscles, and the skin is about 8 yuan each [size depends on the person]
3. The next step is to open the skin, and the attention is even during the peeling, otherwise it will affect the quality of the finished product
4. The sesame seeds and salty pancakes are decorated with sesame seeds, which is the icing on the cake.
5. Start frying the salty pancakes from the frying pan, the oil temperature is about 150 degrees, first fry for 1 side and then fry the other side until golden brown.
6. The deep-fried salty pancakes and the best salty pancakes are uniform in color and size, and they are crispy and salty with sweetness. The middle is mixed with the fragrance of southern milk, and the temptation of sesame in the teeth
7. Good-quality salty pancakes are crispy on the outside and soft on the inside, the southern fragrant flavor is not strong, and it is a beautiful combination with the old fire salty bone powder and kudzu porridge
Tips:The oil temperature of fried salted pancakes is good. It is important to control the temperature. The muscles must be long and hold to the advantage. If the muscles are large, the frying will become hard and firm, and the muscles will look like a piece of tart after the ribs are thick. 'Brake horseback' stay tuned.
