Welcome to subscribe to my channel: https://www.youtube.com/channel/UCclzhiXI3XEQ4kU3yt6P7KQ
——————————Contents of this issue————————————
This week I studied Huangqiao Shaobing, it was really crispy and delicious. Listen carefully and see if there is any difference between the two sesame seeds at the beginning of the video.
In this video today, I will reveal to you a new knowledge point that I discovered, which I also discovered accidentally. Once you master this, you can make crispy snacks in the future. If you want it to be crispy, it will be crispy. If you want it to be crispy, it will be crispy. Be sure to save this video first, otherwise you may not be able to find it if you want to do it later! Huangqiao sesame cakes are sesame cakes with fillings. There are many types of fillings. In this video, three kinds of fillings are made: shredded radish filling, sugar heart filling, and meat floss filling. They are all classic fillings and they are all very delicious. I think Huangqiao Shaobing is really worth trying. It’s really exquisite and very delicious! The method I did today is also quite authentic. I just call it the authentic family version of Huangqiao Shaobing! Because old stores use old manure for fermentation, and making it at home only uses yeast, but the steps are basically the same. There is another difference. Most old stores may use the method of making small puff pastry. I also try it. Yes, because it is made from yeast and the dough is quite soft. The small puff pastry is a bit difficult for us to make at home, and the large puff pastry is easier to operate.
Recipes (12)
Water skin:
125g all-purpose flour, 10g lard, 35g boiling water, 40g ice water, 1.2g dry yeast
Pastry: 80 grams of low-gluten flour, 40-45 grams of lard
Filling:
Shredded radish filling: 197g of processed shredded white radish, 20g of chives, 20g of lard, 3g of dried shrimps, 4g of sugar, 0.5g of white pepper, 5g of sesame oil, appropriate amount of salt
White sugar filling (can also be turned into sugar osmanthus filling):
20g pork suet, 40g caster sugar, 5g honey, or caramel or sugar osmanthus
Pork floss filling: 60 grams of pork suet, 35 grams of pork floss, about 3 grams of salt, 2 chives (add later)
Bake: Bake in the middle and lower layers of the oven at 200 degrees for 20 minutes