Wednesday, September 28, 2016

咸煎饼 Salty Dough Fritters


This is a much better recipe as compared to the previous one I did. The texture remains chewy the next day. All you have to do is to preheat the oven to 150C for 10 mins, then off the oven and leave the overnight fritters in the oven for 5-10 mins. You will still get the freshly made texture.
这道咸煎饼食谱比我之前所尝试的更好,就算留隔夜后煎饼还是Q软不失口感。您只要先预热烤箱10分钟至150C度,然后熄火再把隔夜煎饼放入烤箱里加热5至10分钟就可得到如新出炉般的饼质。

Been itching to make this for some time until yesterday I decided to start the preparation. There are 2 phase of prep work here. After tasting it, I hereby adapted the recipe as follows:-
其实多次想再次制做咸煎饼,一直到昨天才动手做准备。在此有两项步骤,以下也是经过少许修改的缩减版。


 咸煎饼 
Salted Dough Fritters

(材料 Ingredients A - 面种 Starter Dough)
150g Plain Flour 普通面粉 (sifted 过沥)
1 Tsp Instant Dry Yeast 速发酵母
100ml Water 清水
(材料 Ingredients B)
225g Starter Dough 面种 (A)
225g Bread Flour 高筋面粉 (sifted 过沥)
225g Plain Flour 普通面粉(sifted 过沥)
95g Castor Sugar 细砂糖
15g Red Fermented Bean Curd 南乳 (mashed搅成泥)
1-1/2 Tsp Instant Dry Yeast 速发酵母
1-1/2 Tsp Five Spice Powder 五香粉
2 Tsp Sea Salt 海盐
240ml Water 清水

(材料 Ingredients C)
3 Tsp Corn Oil 玉米油

(材料 Ingredients D)
3 Tsp Five Spice Powder 五香粉
Water for brushing 清水
Some Sesame Seeds 芝麻

(材料 ingredients E)
Oil for deep frying 食油


Method 步骤

Mix ingredients A together and knead for 10-15 mins to form a smooth dough.  Cover the dough with cling wrap and refrigerate overnight.
全部材料A混匀后可以用手或搅拌机搓揉10-15分钟至起筋表面光滑。用保鲜纸盖起冷藏隔夜。



Remove starter dough from fridge and break 225g of the dough into pieces and combine together with (B) to form the main dough. Add (C) and continue kneading for 12-15 mins until the dough turns smooth and elastic. Mould it round and cover with moist cloth then allow the dough to rest 1 hour until double in bulk.
将隔夜面种A从冰箱取出回温,把225g面种撕成块混入全部材料B混合成团。再加C然后继续搓揉面团12-15分钟直到面团起筋富有弹性。把搓好的面团滚圆再上盖湿布让面团发酵1小时至面团膨胀两倍。


Sprinkle some plain flour on the worktop, use a rolling pin to roll out the dough into a large rectangular shape. Lightly brush the surface with water (D) and evenly sift the five spice powder (D) over the dough. Roll the dough up into a cylinder. Cut into 1-1.5cm slices.

桌面撒粉,把面团擀成一大片长方面皮。面皮上刷上少许水D后又均匀地撒上五香粉D。由上往下卷起卷成长筒型,切成1至1.5cm的厚片。



Shape each slice a with hands and flatten into disc. Apply a thin coat of water over the surface and coat with sesame seeds. Cover the dough with wet cloth and allow it to rest for 20 mins.

在每份面团上用手整型,压扁。又在每份面团表面上刷上一层薄薄的清水,即撒了少许芝麻子。再次把面团用湿布盖上,让面团发酵20分钟。


Flatten the dough again into thin disc. Deep fry the dough in hot oil (E) and flip until both sides turn until golden brown. Serve warm or at room temperature.
再压扁面团成薄片,转入热油E以慢火把双面平均炸至金黄色。 捞起,沥干油后可以立刻或待凉后享用。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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