Crab shell yellow pancake
Ingredients
- All-purpose flour 150g
- Lard 10g
- Hot water 50g
- Cold water 50
- All-purpose flour 90g
- Lard 60g
- Black and white sesame seeds 15g
- Bean Paste 100g
- Salted egg yolk 5 pieces
Steps
1. Pour 50 grams of hot water into 150 grams of all-purpose flour and mix well, then add 50 grams of cold water and knead into a dough. Add 10 grams of lard and knead into a smooth dough. , wrap in plastic wrap and refrigerate for 30 minutes.
2. Add 90 grams of all-purpose flour and 60 grams of lard.
3. Knead it into a powder-free state.
4. Prepare bean paste and egg yolk.
5. Egg yolk wrapped in bean paste.
6. Round up and make egg yolk and bean paste buns for later use.
7. After waking up, the oily skin will naturally develop a film.
8. Divide the dough and pastry into equal parts.
9. Press the dough into a flat package and put it into the pastry.
10. Close the mouth, turn it upside down and press it flat.
11. Do everything in the same way, cover with plastic wrap and let it rest for 15 minutes.
12. Wake upFinally, take a piece of dough and roll it into a long snake shape.
13. Roll it up, and so on to make all the ingredients.
14. Cover with plastic wrap and let rise for 15 minutes. It is not recommended to omit this step.
15. Roll it out into a long snake shape again.
16. Roll up.
17. After everything is done, cover it with plastic wrap and let it rise for 15 minutes. It is not recommended to omit this step.
18. Take a piece of dough and press it a few times with a rolling pin.
19. Fold both ends in half.
20. Use a rolling pin to flatten it and put the filling in the middle.
21. Close your mouth and pinch it tightly.
22. Do this to make all the ingredients.
23. Prepare a mixture of black and white sesame seeds and water.
24. Take a raw embryo and add appropriate amount of water.
25. Place it on the sesame seeds, press lightly, and evenly cover the sesame seeds.
26. Full of sesame seeds.
27. Place the baking sheet.
28. Preheat the middle layer of the oven, with the upper heat at 200 degrees and the lower heat at 180 degrees for 25 minutes.
29. Finished product picture.
30. Finished product picture.
31. Finished product picture.
Tips
- For oil dough, first pour hot water and mix well, then pour cold water, knead into dough, then add 10 grams of lard and knead until pork Once the oil is absorbed, place it in the refrigerator and let it rise for half an hour.
- Put the pastry dough into the lard and knead it into a powder-free state.
- The dough needs to rise for fifteen minutes each time after being rolled up. These steps cannot be omitted, otherwise it will easily break.
- Adjust according to your own oven temperature. After the skin is colored, if it is very dark, cover it with tin foil.
