Crab shell yellow pancake

Overview

During the Mid-Autumn Festival the year before last, my husband and I went to Huangshan for a trip. Huangshan in autumn was beautiful! The red leaves dotted among the green water and green mountains are particularly enchanting. The food in Huangshan is also very tempting. In addition to stinky mandarin fish, hairy tofu, Yipinguo, bacon, and crab shell yellow. The sesame cakes, also called crab shell roe, are different from Shanghai crab shell roe and Nanjing crab shell roe. They are filled with dried prunes, which is very unique. It tastes dry and fragrant, crispy on the outside and crispy on the inside. It has a long aftertaste and is delicious. When we came back, we all brought a few packs of crab shell roe pancakes. If I have time this weekend, I will make a micro-pie with crab shells and wrap it with prunes. It doesn’t taste so greasy and is great as a snack.

Tags

• snacks
• chicken essence
• egg yolk liquid
• five spice powder
• flour
• lard
• lard tendon
• light soy sauce
• sesame oil
• sugar
• umeboshi
• white sesame
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Make water-oil crust first; add 150 grams of flour, 45 grams of lard, 25 grams of sugar, 45 grams of water, stir well,

   

3. 3 Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes.

   

4. 4 Make pastry; add 100 grams of flour to 50 grams of lard, mix well,

   

5. 5 Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes.

   

6. 6 Soak the prunes in advance and rinse well,

   

7. 7 Put it in a wok, add some water and cook for 10 minutes, remove and drain.

   

8. 8 Put the prunes into a large bowl, add sugar, salt, chicken essence, sesame oil, chopped green onion, lard tendons, allspice,

   

9. 9 Mix well and the filling is ready.

   

10. 10 Divide the dough and pastry into 12 equal parts, cover with plastic wrap and let rise for 20 minutes,

    

11. 11 Roll the dough into a round shape and wrap it with pastry in the middle

    

12. 12 Tighten the mouth to form a round shape,

    

13. 13 Place the wrapped pastry interface upwards, use a rolling pin to flatten it slightly and roll it into an oval shape,

    

14. 14 Gently roll up the dough from top to bottom, with the seam facing down,

    

15. 15 Cover with plastic wrap and let rise for 20 minutes,

    

16. 16 Roll it out again,

    

17. 17 Gently roll up the dough from top to bottom, with the seam facing down,

    

18. 18 Cover with plastic wrap and let it rest for 20 minutes,

    

19. 19 Use a rolling pin to gently flatten the relaxed dough and roll it into a round shape,

    

20. 20 , place the prunes in the middle of the dough, wrap the dough with your fingers and pinch it tightly;

    

21. 21 With the seam facing down, use a rolling pin to lightly press it into a flat round shape,

    

22. 22 Brush the surface of the round cake with egg yolk liquid,

    

23. 23 Then dip it in white sesame seeds,

    

24. 24 Place on a baking sheet lined with oven paper,

    

25. 25 Put it into the oven that has been preheated to 180 degrees, turn the heat up and down, and bake for about 22 minutes,

    

26. 26 Let cool.