Name: Pepper Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 270g water; 1/2 spoon salt; 2 tablespoons yeast; 480g All-purpose flour; 2 tablespoons Soft white sugar; (Short pastry) 120g Low-gluten flour; (Short pastry) 50g lard; 450g pork; 150g chopped green onion; 1 tablespoon pepper; 1 tablespoon Sugar; 1 tablespoon Rice wine; 1 tablespoon Soy sauce; 1 tablespoon sesame oil; Some White sesame; Some milk

Pepper Cake

by Mercury girl

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Pepper cake is a popular snack in Fujian and Taiwan.
You can find large wooden barrels of charcoal-fired pepper cakes in almost every downtown area.
Friends who have eaten pepper pancakes will know the wonderful combination of rich green fragrance, choking pepper flavor and charcoal barbecue.
It's really people who wipe their noses and shout, I want one more!
The masters would push the barrel cart and park on the side of the road,
In order to give customers the best taste, most of them are made on site.
The inside of the wooden barrel has been heated by charcoal fire for heat preservation, and the finished pepper cake embryos are pasted on the inner wall of the wooden barrel one by one.
Watching the pepper cake slowly change from raw to attractive golden color,
At the same time, accompanied by the strong fragrance of onion and pepper, the skilled master shoveled it with a shovel,
Catch the pepper cakes on the wall with a spoon, and divide them into bags for people to enjoy.

The cooking at home lacks the charcoal smell of wooden barrels,
But a large amount of pepper and green onions can still take oneself to the downtown streets,
Feel the warmth of the pepper cake in your hand.
Baking:
200 degrees Celsius (395 degrees Fahrenheit) 20min

Pepper Cake

1. Put all the ingredients of the yeast dough into the mixer at low speed and stir evenly, and continue to stir until the dough is smooth (about 8-10min), take out and cover the dough with plastic wrap and let it stand for 30-40min; while waiting, you can mix all the meat ingredients. Put it in a mixing bowl, stir the meat stuffing vigorously, then set it aside and wait, while cutting the green onion

2. Mix the pastry ingredients 10 minutes before the end of the yeast dough

3. Press out the air in the sponge dough, then wrap the shortbread into it, and then roll out the rectangular dough

4. Roll up from the long side and cut evenly into 16 portions

5. Face up, roll out flat (thin outside and thick in the middle)

6. Wrap the minced meat into the dough and tighten it with a tiger's mouth, then put some diced green onions, and then knead it.

7. Spread the egg mixture on the dough, and then paste the white sesame seeds into the oven

Tips:
1. When rolling the dough on the chopping board, sprinkle some flour in advance to prevent the dough from sticking to the chopping board.
2. When the dough is wrapped in pastry, try to tighten it with a tiger's mouth, and don't pack air in;
3. When rolling the pastry dough into a rectangular dough, it is best to be as thin as possible, so that the roll has more layers and tastes better.