Crispy and Delicious Huangqiao Biscuits
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1. Separate 150 grams of flour from 550 grams of flour for use. Add dry yeast and baking powder to the remaining 400 grams of flour and mix well, then pour in 20 grams of salad oil and mix well. Use 250ml of warm water to form a soft dough, cover Put on a wet towel for 15 minutes. Pour 75 grams of salad oil into 150 grams of flour, mix well, and make a shortbread dough for later use;
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2. Pour an appropriate amount of salt into the shredded radish and mix well with water. Put salt and white pepper in the suet grains;
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3. Pour a little rice wine, chicken essence and sesame oil into the suet grains and mix well. Grasp the shredded radish with water to dry with your hands;
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4. Pour the marinated suet grains into the shredded radish, add the chopped green onion and ginger, mix well, and make the filling for later use;
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5. Take out the good dough, beat it repeatedly on the chopping board to make it delicate, and then roll it into a dough for another 10 minutes, during which time you must not knead the dough with your hands to prevent tendons;
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6. Pour the white sesame seeds into a small plate for later use. Take out the dough that has been prepared for the second time and roll it out with a rolling pin. Roll out the dough into a rectangular shape, about 0.8 cm thick. Spread the crispy noodles on ½ of the dough and press by hand. Flat, then fold up and down neatly and pinch the sides firmly with your hands, roll out again with a rolling pin, and use a brush to coat the dough with clean water, not too much water, just a thin layer;
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7. Roll up the water-coated noodles by hand. The tighter the roll is, the better, then use a knife to cut the noodles, pinch the two ends of each noodles firmly, and pull up the four corners with your hands to gather and pinch them firmly. Make small balls of dough;
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8. Roll out the small dough one by one into a thin round dough in the middle, and then pack the fillings one by one. Don't knead the fillings, but use the method to pack them. Don't have too much filling, 60 to 70% full. That is, the blank is made into an oval cake;
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9. Spread egg liquid on the wrapped biscuits, then dip them in sesame seeds, and bake them in an oven with a high and low heat of 220 degrees. Bake for about 18-20 minutes. The golden skin can be taken out. The operation is now complete. .
Tips:
The characteristics of this sesame seed cake: golden color, burnt smell, crispy outer skin, and fresh fragrance inside.
Tips;
1. Preparing the pastry noodles at 30%, don't need to use too much, the pastry should be the same soft and hard as the water surface.
2. The water dough is slightly softer than the steamed bun dough in the north. The water dough does not need to be fermented for a long time. It can be kept at room temperature for 10 minutes. Don't knead the dough with your hands. You must beat it to make a delicate and soft dough. It won't work if the dough becomes gluten, and it can be made after being beaten and let loose for 10 minutes.
3. The stuffing does not need to be packed very full, just seventy percent full. Too much stuffing packs, and it is easy to burst during baking.
4. Huangqiao Biscuits can be made into round, oval and rectangular shapes. Generally, round and oval shapes are the majority. The fillings can be sweet or salty. Generally, they should be prepared according to the season. The savoury ingredients include crab roe pork, leek and shrimp, suet radish and ham filling. Sweet fillings generally include sweet-scented osmanthus white sugar sesame filling, nut suet white sugar filling, red bean paste filling , Lotus seed filling, etc.
5. Suet grains should be cut as small as possible, and the taste will be better.
