Ezhou Dongpo pancake
Refined with refined white flour, it is a traditional food that Hubei people like very much.
Raw materials: (10 block) 2500g of white flour, salt 12g, 500g of sugar and 2500g of sesame oil (dosage 600g).
Method of making: take 1250 ml Xishan mineral water, pour noodles, knead into balls, roll into a disc with a diameter of 23 cm, pour sesame oil on it, spread it evenly by hand, then roll it into a long tube with a desirable shape from both sides to the middle, tear it off from the middle, and each roll will grow into a strip with a width of about 39 cm, then coat it with a layer of sesame oil, roll it into a cylinder from one end, and press it by hand.
Fry in the oil pan until it floats. When frying, press it with chopsticks and break the cake. After frying, sprinkle with sugar and serve. Do not use soda when kneading dough, knead dough evenly, and knead dough with the same thickness.
Features: unique shape, attractive color, sweet and crisp, delicious taste.
Xishan in Ezhou is the place where Sun Quan ascended the throne when he built the capital in Hubei, and it has scenic spots. There is a kind of exquisite cake called Dongpo cake in the ancient Lingquan Temple in Xishan Mountain, which was named after Su Dongpo often crossed the river to beg for food when he was demoted to Huangzhou. Xishan Scenic Area and Dongpo Jia Bing are famous for a long time.