咸煎饼 (Ham Jin Biang)

油条和咸煎饼的面种 Sour Dough

面粉             200g                           flour           200g

温水             300ml                          warm water 300ml

酵母             1 汤匙                       Instant yeast  1 tablespoon

全部搅拌均匀后，用湿布盖着，静待隔夜。Mixed well and leave it overnight in a closed door oven.

You may not need all of the Sour Dough, the remaining can be placed in freezer for 1 week.

咸煎饼 (Ham Jin Biang)

A)

面种                    150g             Sour dough    150g

细糖                    250g             sugar             250g

中筋面粉            600g             flour              600g

苏打粉               1  茶匙       baking soda   1 teaspoon

发粉                    1  茶匙       Baking powder 1 teaspoon

(sieve together)

B)

清水                   300 ml           water             300ml

碱水                  1/2 茶匙      Lye water      ½ teaspoon

盐                     2 茶匙         salt         2 teaspoon

油                     2 汤匙         oil           2 Tablespoons

涂料：Fillings

五香粉         3小匙          five spice powder 3 teaspoon (or more, if you like)

盐                 1 小匙         salt 1 teaspoon

水                                   (mix with water to form paste.)

1．把 B）放在盆里，加入A）的面种和细糖。

Put B in a bowl, add in the Sour dough and add in sugar

2．加入面粉类拌均，不可以用力搓。

Add in flour, mix it until you can not see any dry flour. (do not knead)

3．盖上塑胶纸，待发3- 4 小时

Cover and leave for 3 – 4 hours.

4．发后，倒在桌子上，轻轻的擀平，涂上涂料，卷起。切1“ 宽片。

Put dough on table and press flat lightly and roll to rectangle shape, spread the fillings and roll it up like making Swiss Roll. Stick the end part nicely with water) Roll dia. Should be about 4 – 5 cm.

5．再擀薄。大约半公分厚。等5-8 分钟，以热油炸至金黄。

Cut to about 1.4 cm thickness. Place it flat on table and use a rolling pin to roll until 4-5mm thickness. The thinner the crisper after fried.

Leave it for 5 - 8 min. before deep fry in hot oil. Fry till golden color.