1. Put 200 grams of flour in the basin and poke a small hole in the flour with chopsticks.
2. Pour 80g hot water in batches.
3.？ Stir hot water and 2/3 flour with chopsticks to form snowflake-like flour floc.
4.？ Mix the remaining 1/3 flour into 4g [foam multi-source], and then pour about 10 ~ 15g cold water into the remaining 1/3 dry flour several times.
5. Use chopsticks to stir cold water and 1/3 dry flour into snowflake-like flour wadding.
6. Knead all the flour into a smooth dough by hand, cover it with a wet cloth and bake for about 20 minutes. The amount of water depends on the gluten of flour. Different flours have different gluten, so the water consumption is different. So when you add water, you should add it several times, and don't pour it all at once. )
Method for making dough cake blank:
7. Put the baked dough on the chopping board.
8. Prepare a small bowl, put a small amount of cold water, bend the four fingers of your right hand slightly and dip it in water.
9. Still slightly bend your fingers and stick the dough repeatedly and thoroughly.
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10. Then knead the dough repeatedly by hand.
1 1. Knead the dough into an oval shape and knead it into a cylindrical strip.
12. Pull the cylindrical strip dough into a dosage of 50g by hand.
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13. Put a batter on the chopping board, buckle it with your palm and move your palm back and forth.
14. Make the dough form a round dough under the movement of the palm.
15. Press the round dough into a round cake by hand, so that the cake blank is ready.
One of the folding methods of bread blanks;
1. Take a flat round cake blank and open it with a rolling pin? Initial rolling system
2. Roll the cake blank into an oval shape.
3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.
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4. Fold the cake blank in half from the middle, then dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the folded cake blank.
5. Curl and fold the cake blank upward and inward from one end along the length of the cake blank by hand.
6. Roll it all the way to the other end of the cake blank, and plug the edge of the other end into the gap at the lower end of the curled part to form a curled cylindrical medicament.
7. Cylindrical reagents are placed on the chopping board.
8. Press into a circle with the palm of your hand and roll out the cake blank with a rolling pin.
9. Roll out a thin rectangular cake blank or round cake blank.
The second folding method of bread blank;
1. Take a flat round cake blank and roll it out with a rolling pin.
2. Roll the cake blank into an oval shape.
3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.
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4. Put one end of the cake blank close to the body by hand, lift it up and turn it inward.
5. Hold one end of the cake blank away from the body by hand, lift it upward and turn it inward, and evenly brush a layer of cooking oil on the turned cake blank with a brush.
6. Fold the cake blank back to the middle to form a hinge, and roll it into thin strips with a rolling pin.
7. Roll the dough blank into a cylinder and stand on the chopping board.
8. Press into a circle with the palm of your hand and roll out the cake blank with a rolling pin.
9. Roll out a thin rectangular cake blank or round cake blank.
The third folding method of bread blank;
1. Take a flat round cake blank and roll it out with a rolling pin.
2. Roll the cake blank a little bigger, or it is a round cake blank.
3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the round cake blank.
4. Wrap the cake blank into a flower bone shape according to the method of wrapping in a small steamed bun, and pinch it tightly to wrap the edible oil in the dough.
5. flatten the flower-shaped cake blank by hand.
6. Form a flat round cake blank and roll it with a rolling pin.
7. Roll out a thin rectangular or round cake blank.
The fourth folding method of bread blank:
1. Take a flat round cake blank and roll it out with a rolling pin.
2. Roll the cake blank into an oval shape.
3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.
4. Hold the center of the oval cake blank inward with chopsticks, and clamp the oval cake blank into a butterfly-shaped cake blank.
5. Hold one end of the butterfly-shaped cake blank by hand, lift it up, turn it back to the middle and fold it into a hinge-shaped cake blank.
6. Pinch the hinge-shaped cake blank with both hands and shape it slightly.
7. Put the cake blank on the chopping board and roll it out with a rolling pin.
8. Roll out a thin rectangular cake blank or round cake blank.
The fifth folding method of bread blank;
During the production process, it suddenly occurred to me that the production method of Shanxi Liulin sesame seed cake can also make the cake easy to be layered, because the use of ghee in the production process of Liulin sesame seed cake can play a role in layering. For details, please click: Shanxi: Liulin Sesame Sesame Biscuit, a special snack in Qin Jin, is crispy and delicious, which can strengthen the stomach and promote digestion. When cooking, finally roll the cake bigger and thinner.
Cooking process of cake:
1. Put the pot on a big fire, turn it down, and pour in a small amount of cooking oil.
2. Put in the prepared cake blank.
3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the surface of the cake blank.
4. Fry the cake blank with low fire until the surface of the cake blank becomes solid.
5. Turn the cake over with chopsticks.
6. Dip a little cooking oil on the other side with a brush and evenly brush a layer of cooking oil on the surface of the cake blank.
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7. Fry with low fire until large bubbles are generated on the surface of the cake blank.
8. Use chopsticks to gently poke a small hole in the top layer of the cake blank where bubbles are generated.
9. Beat 1 eggs into a bowl, wash and cut leek moss into pieces, put them into a bowl, and stir the egg liquid and leek moss evenly with chopsticks.
10. Hold chopsticks in your left hand against the hole, and slowly pour the egg mixture into the cake blank with a small bowl in your right hand.
1 1. Pouring egg liquid is a technical job, which is a bit difficult for novices in the kitchen. You can pour the egg liquid into the cake with a thin spoon.
12. When pouring some egg liquid, gently put chopsticks into the cake blank, turn it back and forth several times, and then pour the remaining egg liquid.
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13. After the egg liquid is poured out, fry it with low fire for one minute to allow the egg liquid to solidify in the cake.
14. Turn the cake blank over and press it gently with a shovel.
15. Turn over and fry both sides until golden brown.
Cooking tips
1. After the dough is mixed, it takes some time to bake, and the cake made from the dough will be tough.
2, dough mixing is also a technical activity, but also related to the taste of the final product.
3. Brush cooking oil on the cake blank to make the cake blank layered.
4. In the last step of each method, there should be a little thickness gap at the edge of the cake blank, that is, the whole cake blank should not be rolled into a plane with the same thickness with a rolling pin, but the edge is slightly thicker than the middle, so as not to break the edge and let the egg liquid flow out when pouring.
5. When frying, brushing edible oil on the surface of the biscuit can make the crust brittle and the inside soft.
6. When you see a big bubble on the surface of the cake blank, gently poke a hole with chopsticks. Don't wait until the bubble disappears. Solidification between dough sheets is not conducive to punching.
7. If a novice in the kitchen finds it difficult to insert a hole with chopsticks, he can gently poke a hole in the first layer of the cake blank with a knife tip, and then insert a hole along the opened hole with chopsticks.
8. When pouring the egg liquid, it depends on the size of the cake. If the cake is small, pour less egg liquid, as long as the egg liquid can spread the inner layer of the cake evenly. Never pour more egg liquid just because the cake is small, so the egg liquid will flow out.
Because the cake blank is rolled very thin, you can see the yellow egg liquid poured into it through the cake blank.