Name: Salty Pancakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 cups High-gluten flour; 1 cup water; 1/2 piece South milk; 1/2 piece Fermented bean curd; 1 teaspoon Baker Yeast; 1/2 teaspoon salt; 2 teaspoons Brown sugar powder; 2 teaspoons White sugar; 2/3 teaspoon Jianshui; 1/2 teaspoon Five spice powder; 1 tbsp sesame; Some Rapeseed oil

Salty Pancakes

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

When it comes to tasting salty pancakes, many old Guangzhou will think of Dechang salty pancakes. It is not only delicious, but it also has a period of "paleo" in it.

Master Tan Zao, the creator of Dechang Salted Pancakes, made dim sum in Dechang Teahouse on Longjin Road as early as the 1930s. He wanted to create a beautiful spot, but he had no good ideas. Later, while drinking tea, Tan Zao was greatly inspired by the blind public ethics of selling southern milk. He talked about using southern milk to stir-fry peanuts.
Second, it uses a different formula for sugar. Generally, salty pancakes use flour with white sugar. Master Tan uses half of white sugar and half of brown sugar, and the serving size is doubled. Its function is: white sugar makes the skin crispy, and brown sugar makes the heart soft. In addition, it is deep-fried with medium heat, which has a lot of sugar and a large bite, so the finished skin is crispy and soft, especially rosy.
(The above is taken from Baidu Encyclopedia)
Finally, one day I made a decision and tried to make it once. Although it is not 100% excellent, it is still passable. It is seasoned with some fermented bean curd and southern milk, sprinkled with sesame seeds, and it is very fragrant. "

Salty Pancakes

1. Mix 1 cup of water, 1/2 piece of southern milk, 1/2 piece of fermented bean curd, 1 teaspoon of bread maker yeast, 1/2 teaspoon of salt, 2 teaspoons of brown sugar powder, 2 teaspoons of caster sugar, 2/3 teaspoons of liquid soap, except for flour , Put them in a mixing bowl and mix well;

2. Add the flour and stir the dough with the Chubao mixer until a piece of noodles can be pulled into a film;

3. Put the dough in a large glass bowl, cover it with a thin film, and leave it in a warm place to let it yeast for 90 minutes;

4. After the fermentation time is up, sprinkle a little flour on the chopping board, shake and knead the dough on the chopping board a few times to squeeze out the bubbles inside, then spread a film, and let the dough rise for 20 minutes;

5. Divide the dough into 8 equal parts and round them;

6. After rounding, place on a floured plate and let stand for 25 minutes;

7. Slightly squeeze the noodles, poke a hole in the middle with your fingers, but don't pierce it, and then pull it while turning to expand outwards to expand the inner layer of the film, and use 1/2 teaspoon of raw five-spice powder and salt. 1 teaspoon and 3 tablespoons of water mixed with salt water, sprinkle with sesame seeds, and then press the sesame seeds;

8. Put it in a 40-50% oil pan and fry it until the dough rises and the color becomes golden yellow. Pick up and filter the oil and it's OK.

Tips:
1. The size of the salty pancake can be bigger. Obviously, the one I made is smaller;

2. A "belly button" must be made in the middle of the salty pancake, or it is not like a salty pancake, haha.