after making youtiao few days back, I have a container of oil that is still good for a second fry… and so…. we make the Chinese cinnamon roll ~ hum jin Peng!! If you like a bready and fluffy HJP, you will like this
油条后,厨房多了一罐可再用的油。。。不要停下来哦!咋们做咸煎饼饼饼!喜欢一口棉包包感觉的盆友不妨试试这个方子哈

please hop over to my Instagramfor a video demo of this recipe
这个贴子木有图解、劳驾亲们游到我家 IG 查看视频哦

ingredients (makes 15)

dough
175g bread flour
125g pau/cake flour
30g sugar
2.5g salt
5g instant dry yeast
1.5g baking soda
180g warm water
10g cooking oil

filling
1 tsp five spice powder
1/2 tsp salt
1/2 piece fermented beancurd

食材(可做 15个)

面团
面包粉 175克
香港水仙粉/蛋糕粉 125克
糖 30克
盐 2.5克
小苏打 1.5克
温水 180克
食油 10克

内陷
五香粉 1小匙
盐 1/2小匙
腐乳 1/2 块儿

Directions/做法

– mix all dough ingredients and knead till you get a soft dough
面团食材混合、揉出光滑面团

– cling wrap and allow to proof till double in size
盖上保鲜膜,发酵至双倍大

– meantime, mix filling ingredients together and set aside
内陷食材混合均匀

– roll dough out into a rectangle. Spread filling paste onto dough- Swiss roll dough and seal seams well
面团擀成长方形面片,抹上内陷。将面团卷起,封口捏紧

– slice into 15 equal portions
分割成 15等份

– heat up a wok of oil. drop in a piece of dough to test readiness of oil. If dough rises immediately, you can go ahead to fry the HJP
将油烧热。放入一小块面团试油温。如面团浮起,即代表油温适合炸饼了

– fry HJP over medium-Low heat, flipping only when one side has turned golden brown
以中小火炸饼。将一面炸出金黄色后才反面

– enjoy whilst warm
趁热享用哦

Personal notes/温馨小贴士

– do not mess around with dough (eg reshaping, shaping into ball etc ) once it is done proofing. This will affect the fluffiness of the end product
面团发酵完毕后勿必再度整形、搓揉 etc etc 这种”多做” 了的动作会影响煎饼炸出来的蓬松度

– we like thick HJP. So please feel free to flatten dough further to make it a thinner pancake
咋们家喜欢有厚度的咸煎饼。亲们可将面团擀得扁些、炸出来卖相就像外头卖的哈

– use fingers to spread filling if it gets challenging for you
如觉得抹内陷有困难,可用手指慢慢抹将内陷抹开

 

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