Fried Fermented Bean Curd Crispy Hand Cake

Name: Fried Fermented Bean Curd Crispy Hand Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 130g warm water; Some Fermented bean curd; Some olive oil; 2s Shallots

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I bought two bottles of fermented bean curd from Internet celebrities. It was originally from Yunnan. The fermented bean curd is a rare local specialty. It was placed in a very common fermented bean curd to several grades immediately, but it was really delicious.

When I was young, my old uncle and uncle came to Beijing. Although they were young, they were already in elementary school and had an extreme desire to eat. Therefore, I still remember the uncle and uncle carrying fermented bean curd and sugar in a clay pot. Plate-shaped brown sugar, piled upside down, shaped like a tower), rutabaga, Pu'er tea (called Wowo tea at the time, I don’t know if these two are the same), pickled lotus head. I like it very much, but I don’t accept pickled scallops. I think it has a strange taste. But many years later, after buying scallops at the only Yunnan specialty store near Chongwenmen in Beijing, I think it’s so crisp and delicious!

Yunnan's fermented bean curd is spicy, which is completely different from Beijing's rose fermented bean curd in terms of color and taste. I don't dare to eat spicy when I am young, but I really like spicy fermented bean curd. A large jar was eaten in a few days. The rest of the soup is used to mix noodles or spread on steamed buns.

Nowadays, with the development of logistics, it is really easy to eat Yunnan specialties. Order online and you will be in Beijing within three to five days. If you want to eat, you can buy it if you have money!

Today’s hand cake I used the fermented bean curd with chicken fir oil. It has a special and rich aroma, and because of the infiltration of red oil, this cake looks golden and especially attractive. I deliberately made hand-held biscuits, which can be torn and eaten. The outside is crispy on the outside and the inside is tender. It is really enjoyable, as if I’m back when I was a kid, even if I didn’t have any dishes, I could eat two biscuits.

Ingredients

Fried Fermented Bean Curd Crispy Hand Cake

1. Put all-gluten flour into the plate, pour in a suitable amount of warm water, first stir it with chopsticks into a flocculent shape, and then mix it into a dough with your hands. It does not have a dry powder shape. Cover the lid and use it for more than 1 hour. The dough is moist and soft;

Fried Fermented Bean Curd Crispy Hand Cake recipe

2. Divide the good dough into two equal parts, don't knead the dough to prevent it from getting tough, just slightly straighten it;

3. Roll a dough into a 2 mm thick rectangular dough piece;

4. Scoop out the fermented bean curd with chicken fir oil and the oil, and spread it evenly on the dough, leaving white on the sides;

5. Wash the shallots in advance, cut into fines, and sprinkle half of them on the noodles; the fermented bean curd is salty, so there is no need to sprinkle additional salt;

6. Roll up from one end to the other, gently stretch the noodles while curling; the noodles with good gluten are very gluten, you can stretch them at will; pinch the sealing sheet tightly;

7. Roll up from one end to the other, and press the fold under the noodles; first press gently with the palm of your hand to form a thinner cake, and then use a rolling pin to roll it into a round cake with a thickness of about 1 cm; you want to grab the cake layer by hand Fortunately, the trick to layering is in these two steps;

8. A baking pan or a frying pan is placed on an electric ceramic stove (medium-low heat) and heated in advance. Pour a suitable amount of high-temperature olive oil in the baking pan. When the oil is a little hot, put the cake in the pan. The bottom is set and turned over and baked, then Turn the heat to gear 1 and cover the lid; until both sides are golden brown and the outer skin is crispy, you can get out of the pan;

9. Tear to eat with your hands, with the aroma and salty taste of fermented bean curd, crispy on the outside and tender on the inside, you can eat two pieces without any vegetables.

Tips:
1. Whether you knead the dough with cold water, warm water, or half boiling water and half cold water, the dough must be moisturized before use; the dough is lumpy at first, so you don't need to knead it too much, just cover it with a lid;
2. The filling of the hand cake can be adjusted as you like, and it can be made into fermented bean curd flavor, salt and pepper flavor, spicy flavor, chive flavor, five-scented flavor, or sweet filling peanut sesame, etc.;
3. The pancake pan should be thick-bottomed, which is evenly heated and has a certain degree of heat preservation; the firepower should not be too large, too much, it will stick to the outside and grow inward; if it is too small, it will easily lose water and the biscuits will be hard and not soft.