Huangqiao Biscuits

Name: Huangqiao Biscuits
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 100g Fatty Diced Pork; 80g Lunch ham; 25g Pork floss; A handful Chives; 4g salt; 5g Sugar; a little black pepper powder; a little sesame oil; a little MSG; 80g Cooked lard

by Love to eat is you and me

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Huangqiao sesame seed cake is a famous local snack. There was a very big battle in the Battle of Huaihai called the Battle of Huangqiao. Huangqiao is an old revolutionary base. The fighting was fierce. The People's Liberation Army couldn't eat for days and nights. The people are anxious. So I made a lot of Huangqiao Biscuits and delivered them. The People's Liberation Army fought a big victory after eating. Since then, Huangqiao Biscuits have become famous. There is an old movie called "Overture to the East", which describes the Huaihai Battle of the War of Liberation. There is a song in the lyrics that sings very well: "Huangqiao sesame seeds are yellow and butter, yellow sesame seeds are comforting. The sesame seeds must be baked with heat, and the army must help the people. Comrades, eat well, fight more battles and pay more guns. "
Eating Huangqiao biscuits reminded of the liberation of New China. We must cherish our current happy life. "

Huangqiao Biscuits

1. Use cooked lard and shortbread noodles for 120 grams of flour, knead evenly and knead them into a dough; use a little cooked lard for 280 grams of flour, add cold water and water-oiled noodles, and use water to kick the noodles slightly softer. When kneading the dough, shake the dough several times to make the dough more vigorous and delicate.

2. After kneading the pastry dough and water-oil dough, cover the dough with a damp cloth.

3. Dice the pork fat, dice the lunch ham, and chop the chives into minced green onions.

4. Fat lard, diced lunch ham, pork floss and chopped shallots. Add salt, sugar, monosodium glutamate, black pepper, sesame oil, and mix thoroughly.

5. Roll out the soy and oily noodles into a round cake, and wrap the shortbread noodles in the middle like a bun. Then roll it into a rectangle with a rolling pin.

6. Roll it up from one side to make long dough rolls, flatten them with your hands, and cut them into 8 equal parts.

7. The cut cross-section has distinct layers of water, oily skin and shortbread.

8. Roll the dough into a medium-thick pancake with a thin layer around it and wrap it with stuffing. Squash again.

9. Brush the flattened dough with egg wash and dip it with white sesame seeds.

10. Add a little oil to the electric baking pan, and put the sesame-soaked batter into the preheated electric baking pan (the electric baking pan only heats the bottom). Note that the side with the sesame seeds must be facing up.

11. Add a little oil to the electric baking pan, and put the sesame-soaked batter into the preheated electric baking pan (the electric baking pan only heats the bottom). Note that the side with the sesame seeds must be facing up. When baking, you must keep turning over to make sure it is yellow and not battered.

12. Bake for 12 minutes, the pancakes are fluffy and the surface is golden. Let's see how it looks after being cut. Very tempting.

Tips:
1. The oily skin and shortbread should be as hard as the dough.

2. The water and oily skin should be softer, and the noodles should be thrown down when making the noodles, and the noodles should be awake for some time.

3. There are more onions with stuffing and shit, and more pepper can remove the meaty smell. Don't stir this stuffing too much.

4. Remember 5/3, water and oily skin 5, shortbread 3, wrap the shortbread with water and oily skin, roll out into a rectangle, roll up, flatten, cut into a dumpling skin, stuffing, flatten, brush the egg Liquid, dip with sesame seeds.