Pay attention to two points, you can also make thin and crispy old Beijing paste cakes with crispy and mellow bottoms

Paste cake, a local snack in Beijing and Tianjin, is brown and crispy at the bottom, the filling is fresh and tender, and it has a strong cornmeal fragrance.

The base of the paste cake is usually made of pure cornmeal, and the filling can change with the season, such as Chinese cabbage in winter, zucchini in summer, fennel, and leeks in spring. Now is the season to eat spring leeks, how can you miss that bite of leek paste cake~~

The paste cake is eaten with a thin and crispy bottom, and the filling is tender and fragrant. Many people say that they make pasty cakes at home either the bottom is thick and not crispy, or the filling and the corn tortilla bottom are not easy to stick, in fact, as long as you pay attention to a little skill, Xiaobai can also make thin, crispy, salty and fragrant old Beijing paste, tender on the top and charred on the bottom. What exactly need to be paid attention to, let's take a look below!

- Old Peking Paste Cake - (2 servings)

【Ingredients】

Ingredients: 120 grams of cornmeal, 200 grams of leeks, 3 eggs

Seasoning: salt, five-spice powder, edible oil

【Directions】

Step 1: Prepare 120 grams of fine cornmeal, add warm water and stir into granules in batches. (Water should be added in batches to prevent more than one time)

Step 2: Stir while adding water, stir until it is fine sandy, and grab a handful with your hands to form a ball. (Knock on the point!) One of the key points of the corn batter base is thin and crispy, the mixed corn flour is loose, sandy, relatively dry, not dough, not mush! Remember not to add too much water, this is the point of making the paste thin and crispy).

Step 3, the filling ingredients are leek eggs, and the seasoning only uses salt and a little five-spice powder, and the food is the original taste.

Step 4, 2 eggs are beaten and scrambled into broken eggs and let cool, the leeks are washed and minced, the cooled egg crushed and leeks are put into a container, a raw egg is beaten, and cooking oil is added and mixed well. (Breaking a raw egg here is also a trick, adding raw egg leek filling will stick more tightly to the bottom of the pie during the production process)

Step 5: Add edible oil and mix well, add salt and a little five-spice powder, and mix well. (Mix leek filling, first mix the leeks with cooking oil, put salt, cooking oil will lock the leek moisture, not easy to make soup, friends should remember!) ）

Step 6: Heat the pan to turn off the heat, brush with a thin layer of cooking oil, and pour in the cornmeal. (Knock on the key point, the second point of the thin crispy bottom of the paste, the pan is slightly hot!) Slightly hot!! Slightly warmed !! It's too hot for the corn to spread! ）

Step 7: Press flat, tight, and thin with your hands little by little, and press as thin as you want to eat. You can also use a hand shovel or the back of a spoon to press thin, but Zerui's mother thinks it's easier to operate.

Step 8: Cover the finished cake base with a lid and bake over low heat for 1 minute.

Step 9: Spread the mixed leek egg filling evenly on the cake base.

Step 10: Cover the lid and simmer for six or seven minutes.

Step 10: When you see the cake warped around and the bottom of the cake is golden, turn off the heat and take it out.

It's out of the pot! The burnt bottom, the fragrant leek egg filling, take a bite, the thick cornmeal is mixed with the aroma of leeks~~

If you like it, try it~~

Tips:

1. The bottom is brittle; The cornmeal should be dry, the pot should be lukewarm, never heat the pan, pour the hot cornmeal into the pot, you can't spread it.

2. Add a raw egg to make the filling more tender and more adhesive to the base.

3. It should also be noted that the whole process is a small fire.