Sesame shrimp cake

2024-06-30 17:21:42  Views 2 Comments 0

Ingredients

Batter ingredient ratio ( )
Flour ( 100g )
Raw Powder ( 20g )
Sea shrimp ( 5g )
Black sesame seeds ( 5 ​​grams )
White sugar ( 5 ​​grams )
Salt ( 2 grams )
Yeast ( 1g )
Baking powder ( 1g )
Low temperature water ( 250g )

How to make sesame shrimp cakes

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    1.Weigh the required raw materials according to the amount and make preparations

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    2. Prepare the vessel, pour 250 grams of low-temperature water, add 1 gram of yeast and mix with a manual egg beater.Add 5 grams of white sugar and continue stirring until the sugar is completely dissolved.Add 2 grams of salt and 5 grams of lard.Stir the lard and yeast water until the water and oil are integrated.Sift 250 grams of flour and 1 gram of baking powder and continue to stir with a whisk until smooth.Grain-free batter

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    3.Add 5 grams of dried shrimps and 5 grams of sesame seeds

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    4. Stir the batter, dried shrimps and sesame seeds until completely combined, and let it rise for 5 minutes to allow the activity of the yeast to evaporate.The batter is slightly fluffy

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    5. Heat the pan with cold oil, brush with a layer of base oil, and use a spoon Pour the batter into the wok in a circular shape

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    6.Pick up the wok with your hands , remove from the fire and turn gently to spread the batter evenly into a round cake shape, then put the wok on the boiler to allow it to solidify quickly

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    7. Brush oil on top of the solidified pancake and continue frying

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    8. Serve when both sides are golden brown

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    9.Delicious and nutritious hemp flavor Shrimp pancakes, the aroma of sesame and dried shrimps fills the entire kitchen.The edges of the pancakes are crispy, and when you take a bite, they are fluffy and soft.Enjoy them together!

Tips

The most important thing when making pancakes with batter is to control the heat.If the heat is high, it will be easy to fry.If the heat is low, the batter will not solidify easily.We first pour the batter in circles over low heat, then gently turn the pan over medium heat to shape it.Remember to brush the top.oil, when you see slight bubbles on the surface, start to turn over and fry until both sides are golden.We have slightly improved this cake and added yeast, so the batter must be left to rest for 5 minutes after mixing and blending.This way the fried pancake will be crispy on the edges and fluffy and soft on the inside!

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