Basic Introduction to White Snake Shaobing (Baked cake in griddle)
White Snake Shaobing (Baked cake in griddle), that is, salty Shaobing (Baked cake in griddle) with scallion and meat, is a traditional name of Wenzhou flavor snacks. The production process is fine, and the materials are very particular. The Shaobing (Baked cake in griddle) is delicious
What are the product characteristics of White Snake Shaobing (Baked cake in griddle)
Crispy and fragrant, with a rich aftertaste, suitable for hot consumption
How did the history of White Snake Shaobing (Baked cake in griddle) come from
It is said that at the end of the reign of Guangxu in the Qing Dynasty, on the right side of the clock tower at the head of the district government in Wenzhou, there was a Shaobing (Baked cake in griddle) shop opened by a pair of sisters. Their parents died early, leaving only a set of ancestral Shaobing (Baked cake in griddle) making techniques. After the sisters took over, they carefully managed and improved the production process, so that the Shaobing (Baked cake in griddle) became particularly crisp and refreshing. The business prospered for a while, and even citizens from other places came to taste it. Because her sister is friendly and approachable to people, and she loves to wear a white dress, she left a deep impression on people and caused Wenzhou people to associate her with the respected White Lady. She jokingly called her Shaobing (Baked cake in griddle) "White Snake Shaobing (Baked cake in griddle)". Over time, this kind of Shaobing (Baked cake in griddle) became famous far and near, and became a traditional famous spot in Wenzhou
How to make white snake Shaobing (Baked cake in griddle)
Materials: 1000 grams of alkaline hot fermented flour, 500 grams of refined flour, 300 grams of pig fat meat, 60 grams of green onions, 200 grams of sweet pickles, 20 grams of shrimp and caramel, 40 grams of Beijing Dongcai, 20 grams of cooking wine, 50 grams of refined salt, 13 grams of sesame seeds, 5 grams of sesame oil, 230 grams of cooked lard
1. Cut the pork fat into strips, marinate with salt for about 3 days, and cut into 0.7 cm square cubes; Cut sweet sauce melon into cubes; Finely chop Beijing winter vegetables; Cut the shrimp into small pieces after soaking in alcohol, and mix well with sesame oil; Cut the scallions into small pieces. Mix the above ingredients into a filling
2. Take 450g of flour and 200g of cooked lard, knead it into a crispy dough, and pick it into 25 pieces
3. Rub the fermented rice noodles into strips and pick them into 25 pieces of dough. Put the pastry on the hot leavened dough, use your palm to push an oval shape with a length of 18 cm and a width of 12 cm, roll it four layers upside down, press it flat, fold the two ends into 12 layers, roll it into a round leather with a diameter of 8 cm, wrap it in the pie filling, and roll it into a green Shaobing (Baked cake in griddle) with a diameter of 7 cm and a thickness of 1 cm. Mix 20 grams of malt sugar with 15 grams of water, brush it on the surface of the cake, sprinkle sesame seeds, and fold the opposite side into 25 pairs
4. The Shaobing (Baked cake in griddle) oven uses charcoal to light a fire. When the temperature of the oven rises to 200 ℃, plug the tuyere. With the right hand, wipe some water on the back of the cake, cross stick it to the furnace wall, open the tuyere after pasting, seal the furnace mouth and tuyere when the cake is light yellow, and then bake for about 5 minutes