Don't Know How to Make Tang Gao? The Chef Shares 2 Techniques, the Most Practical and Delicious Home Recipe, Easy and Simple to Learn
Hello everyone, I'm Fei from the First Delicious, follow Fei, there are more home-style delicacies for you to reference.
Tang Gao is a classic traditional snack in the north, especially in Henan, there are many related customs, such as after the wheat harvest, in order to celebrate, every household will fry some Tang Gao to celebrate the harvest. With the improvement of living standards, people are gradually unwilling to tinker, whenever they want to eat, street breakfast shops all sell them, 1 yuan is not expensive.
When making pastry snacks, the most important step is actually kneading the dough, and it's not enough to just add some water and form a dough in the flour, kneading dough is a very complicated matter.
Generally, it can be divided into dead dough, fermented dough, proofed dough, half-proofed dough and oil dough according to the purpose, each kind of dough has its own flavor and its own use.
For example, using cold water to make dough without fermentation is called dead dough, because the dough is relatively hard, it tastes crunchy, so it is generally used for wrapping dumplings, dead dough cakes etc.
Fermented dough is what everyone knows, when kneading dough, add yeast, after fermentation is called proofed dough, because the taste is soft and fluffy, it is often used to make steamed buns, buns.
Proofed dough, half-proofed dough are actually using hot water to knead dough, reducing the water absorption of the dough, the dough is crisp and crunchy. The same principle applies to half-proofed dough, which is made up of half-proofed dough and dead dough.
Today we are going to make fried Tang Gao, which uses half-proofed dough. Half-proofed dough can reduce water absorption, and the fried Tang Gao will have a golden and crispy appearance, and the inside will be sweet and tender. Now let's give you a detailed explanation of the specific steps.
Fried Tang Gao
Ingredients:300g flour, 40g sugar, 20g black sesame seeds, 10g vegetable oil
Production method:
1. Pour flour into a basin, add 10g sugar and mix evenly, then add boiling water, stir quickly to form a dough.
Then knead into a dough, cover with plastic film and proof for 20 minutes.
2. Now let's make the filling: put 20g black sesame seeds, 30g sugar, 10g flour into a small bowl, pour in 10g vegetable oil and mix evenly.
3. After 20 minutes, coat your hands with vegetable oil, take out the proofed dough and knead it until the surface is smooth (coating with vegetable oil can not only prevent it from sticking to your hands and basin, but also make the fried Tang Gao crisp).
4. Roll the dough into long strips and cut them into the same size small dough pieces and knead them into small dough pieces.
5. Press the small dough pieces into circular dough pieces and put 5g of filling in the center of the dough, press the edges of the dough together to seal, and form circular pancakes.
6. Add vegetable oil to the pot, heat the oil to 50% hot, put the Tang Gao embryo along the pot edge, fry over low heat until two sides are golden, the Tang Gao floats up and the oil comes out, take it out and drain the oil.
Hot, round Tang Gao is ready, bite into it, the crispy crust, plus the soft and sweet filling, add a touch of richness to this almost ending spring.
In my opinion, these ordinary and unremarkable foods connect us with our ancestors and our hometown, no matter where we go, we have a common characteristic, we all have a Chinese stomach.
Fei Says
1. When kneading half-proofed dough, add sugar, not only can it increase the sweetness, but it can also play a brightening role during frying.
2. The boiling water used for half-proofed dough must be freshly boiled, which will make the dough more fluffy, and this is the most critical step in making Tang Gao.
