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using salt water to make dough softer
if you add a little salt water to make dough, you can shorten the fermentation time and make steamed buns softer and more delicious.
Refrigerated fermentation method enables office workers to eat bread with flour quickly
Most people like to eat bread with flour, and there are many ways to do it. However, although it is not as long as the bread making period of about 4 hours, it takes twice fermentation, and the time is not short. It is even more troublesome for office workers to eat bread. Do you want to make a cake after dinner? My stomach is full, hehe, I can't help eating a long meat that increases calories, and if I eat it the next day, it won't be as hot and crisp as the cake that just came out of the pot. Since bread can be fermented in cold storage, it is also convenient to eat cakes with crispy outside and soft inside with this method. On Sunday morning, get up and cook some porridge and eat hot bread. Generally, the doors of shopping malls are open after 9: , so it's not too late to go shopping after eating this cake.
materials
5g of medium-gluten flour and 26-28g of water and 7-8g of yeast
Practice
1: My prescription is 5g of medium-gluten flour and 26-28g of water and 7-8g of yeast. All the materials are fully stirred evenly, covered with plastic wrap in a container, and put in the refrigerator. A little less water will make the cake stronger, and more water will make it softer. 2. Fermented dough, you can get up early for 1 minutes in the morning, knead the dough and ferment it in the refrigerator. When you come back from work, take it out and warm it back and forth for 1-15 minutes. This is to prevent your hands from getting too cold when kneading the dough. Unlike bread, it is not afraid that the gluten of the dough will be destroyed. The dough can be kneaded evenly and warmed by hand for a few minutes. One is to make the dough soft, the other is to help the dough warm up by hand heat, or it can be made the night before. If you are not in a hurry to eat on Sunday morning, you can also use this method. Dough that is not fully warmed can also be fermented, slightly worse than that that is warmed, but not much worse. The fermentation time is appropriately prolonged. 3. Divide the kneaded dough into 9 portions, or 12 portions, roll the dough into a cake shape, and put it on the chopping board for fermentation for 2 minutes. Note: the bottom of the cake should be sprinkled with dry powder to prevent sticking. I used an ordinary pan, which was divided into 9 pieces and baked three times, and divided into 12 pieces and baked three times, but the cakes were different in size. 4: Put a little less oil at the bottom of the pan, then add the fermented bread and bake it.
Tip
1: The dough fermentation is too large or too small because of different seasons. If the temperature is low, the fermentation time is appropriately prolonged, and if the temperature is high, it is appropriately shortened. 2. When the cake was branded on the first side, it expanded badly, and finally the middle of the cake was layered. But when flipping the first cake, when the cake surface just begins to expand, flipping it over the other side can stop the expansion of the cake. Of course, after this cake is baked, turn it back to the side that was just baked until it is cooked. 3. The dough can't be raised. Many beginners don't have a scale, which will lead to too little yeast, fermentation failure, and too much yeast, which wastes yeast. I suggest buying a scale. Save time and effort, and record the amount of flour, water and yeast needed for eating cakes at home every time, which has a multiplier effect. 4. It is also the failure of dough fermentation, and some of them are caused by the expiration of yeast. I don't know how long the yeast has been bought, but it has lost its vitality. Of course, it can't be raised. It is very simple. The opened yeast can be used for a long time with a small clip and put in the refrigerator. I use gold-loaded Angel highly active yeast. Very easy to use. 5: I don't know how much firepower the cake uses and how to be mature. I usually use the minimum gear of the gas stove. That is, the switch is screwed to the end. It is best to cover the pancake with a glass cover, so that there is steam in the pot to promote maturity, and it can be observed at any time. Gently touch the edge of the cake with chopsticks or spatula. If the touched place is no longer sunken, it will rebound quickly, which means the cake is ripe. 6: Because I like thick cakes, my cakes are all thick. I suggest that novices don't make thick cakes, and then thicken them after they are proficient. If the cake is too thick and immature, the bottom must be pasted. You can add some water and fry it with water, which can also make the cake mature. This is the remedy. When the water dries, the bottom of the cake is crispy. 7: If you want to save energy when baking pancakes, buy an electric baking pan! Everyone who bought it said it was easy to use. I also want to lose one!
I personally recommend fresh meat dough cake
Material
2g of common flour, 2g of yeast, and appropriate amount of warm water (including water for melting yeast, the total amount is about 1g)
Practice
1. Dissolve the yeast in a small amount of warm water (about 3 degrees, and let it stand for 3 minutes. Put the flour in a large basin, pour in yeast water, then pour in the remaining warm water, stir it into snowflakes with chopsticks, then knead it into smooth dough with hands, cover it with plastic wrap, and put it in a warm room for fermentation until ...
How to make a dough cake
The first step in making a dough cake is to mix the dough. Prepare 2 grams of flour, 5 grams of sugar, 1 gram of salt, 12 grams of yeast and water. Medium gluten or low gluten flour or whole wheat flour, warm water of about 6 degrees and baking powder are dissolved in warm water, and all the raw materials are mixed together to form a soft dough. Ferment in a warm place for 4 to 5 minutes.
after fermentation, take out the dough, sprinkle dry flour on the chopping board, and roll it into pancakes, the size of which is arbitrary.
Start to heat the pan with high fire, then put the cake in the pan without oil, and then turn it to low heat. You can cover the pot, or you can not add it. Personally, I think the cake baked by covering the pot is softer. After about two or three minutes, you will see that the cake has bulged and turned over. Keep branding for another two or three minutes. You can turn the noodles twice, and the cake can be cooked.
how to make a soft and delicious dough cake
how to make a soft and delicious dough cake
practice
main ingredient
flour
5g
auxiliary material
yeast
5g
warm water
265ml
milk powder
1g.
2. put 5g of yeast into a bowl.
3. Put 265g of warm water into a bowl and mix it with yeast to dissolve.
4. Pour 1g of milk powder into the flour. (Nothing can be put away)
5. After all the materials are mixed, knead until the dough is smooth, cover it with plastic wrap, or cover it, and put it in a warm place to ferment for 2.5 times the size.
6. poke a hole in the surface of the dough, and the hole will not shrink, which proves that the fermentation is completed.
7. Take a proper amount of dough and knead it into long strips.
8. Hand-grind it into flour paste with the same size, sprinkle with dry powder, and flatten it with your palm.
9. the bean paste stuffing is ready. My family cooks their own bean paste, which is too sweet to sell outside.
1. Roll the dough into a dough with a thick middle and a thin periphery, and wrap it with bean paste, like a steamed stuffed bun.
11. Just flatten the wrapped bean paste cake with the palm of your hand. Don't dry it with a rolling pin. The rolling pin is too thin, and the baked cake becomes hard.
12. Preheat the electric baking pan for 5 minutes, then add an appropriate amount of vegetable oil, add the bean paste dough cake, and bake until both sides are golden.
How to make bread with baking powder
Don't put too much baking powder, just 5 grams of flour per catty, and use it half an hour after waking up, and add some yeast appropriately.
the method of making dough cakes, how to make dough cakes delicious, and the common practice of dough cakes
main ingredients
high flour 255g
auxiliary materials
fine sugar 3g milk powder 12g
egg white 35g water 146g
salt 3g butter 22g
yeast 3g
the steps of making dough cakes
.
illustration of the method of making bread. 22. Knead the dough (this step is a bit difficult, because the water is too large, so a friend who wants to do it should stir it with a rice spoon, and stir it several times to make it gluten)
3. Add softened butter and salt and continue kneading until the dough and butter are evenly mixed.
illustration of the method of making dough cake 44. Cover with plastic film to ferment dough to twice its size.
illustration of the method of making dough cake 55. Sprinkle a layer of flour on the chopping board, take out small pieces of dough (about 6g) and put them on the chopping board and knead them into dough
illustration of the method of making dough cake 66. Take a pan, pour a little salad oil, heat the oil, press the dough into a round dough embryo, spread it into a frying pan, and carefully spread it with a hand stand in the pan to form a larger circle.
illustration of the method of making bread. 77. Turn the whole process on low heat, flip the two sides and fry repeatedly until golden brown.
How to make dough cakes when opening a shop
Spring is a season to taste fresh ingredients. The newly-grown shallots are rich in flavor and tender in taste, which is a good seasoning ingredient. It happens that my mother gave me the organic black bean noodles they planted themselves, so I came to make dough cakes with onion flavor. Germination ... (development)
ingredients
main ingredients
flour
55g
black bean noodles
15g
fresh yeast
1g
water
38g
chives
3g
.
2. cut the shallot into small pieces.
3. Knead the fermented dough until it is completely exhausted, divide it into two parts, and roll one part into rectangular dough pieces.
4. Pour in 1 tbsp vegetable oil
5. Evenly spread and sprinkle with 1/2 teaspoon salt.
6. sprinkle with 1/2 shallots.
7. roll up from the long side.
8. After rubbing, roll it up from one end and tuck the end under the dough roll.
9. Roll into a pie with a back room of about 1 cm.
1. Brush a layer of water on the surface of the cake blank.
11. Sprinkle 2 tablespoons of white sesame seeds and mix well.
12. Put the prepared cake blank into the preheated electric baking pan.
13. Brush a layer of vegetable oil after flipping the bottom slightly yellow.
14. The other side is also burnt to a high color and then turned over. This side is also brushed with a layer of vegetable oil, and then burnt for 1 minute to take it out. The other cake is also made in this way
If you want to make a large number of dough cakes to sell, how can you make them quickly?
Materials
Arowana uses flour, salt, sugar and dry yeast
Method
Flour
1. Soak the dry yeast in warm water for 3-5 minutes. The dosage of yeast can be the amount of salt you put in every time you cook.
2, take about half a catty of dry noodles, add a little salt, sugar, and even.
3. Pour the yeast water and mix the dough.
4. You only need to pay attention to the amount of water used in dough mixing, and you can start to feel the dough softer. I usually mix dough at night, put it in a pot, and bake it overnight. Just watch the dough grow twice as much as it used to, and there are dense honeycomb eyes on the surface.
kneading: this time, knead the dough for about 2 times, in order to squeeze out the bubbles in the dough, and the dough will be smoother and more uniform.
Dough: Divide the kneaded dough into small dough you want, and knead it to be smooth, and make the dough into a round cake shape. Be careful not to make the dough thin. Cover it with a wet drawer cloth and simmer for 2 minutes. If you like sweet, just put some sugar in the dough, wrap it and stick it into a cake, so it tastes better.
Production:
1. Bake it with an electric baking pan until it is steaming, and then wait for half a minute. Open the lid, turn it over and brand it again.
2. Wait for half a minute after steaming, and both sides will be seared to light yellow before serving.
How to make the dough cake
First, introduce the utensils and ingredients, which are the most common materials and can be bought in supermarkets. Because there is no basin for mixing flour, we have to use a small pot instead: P
rice cooker measuring cup, full of two cups of flour can make about five cakes
a small bag of sugar, and a small bag of sugar brought back from eating out for reference, hehe. Half a pack of yeast powder (about 3.5g)
Mix half a bowl of cold water and half a bowl of hot water, and the water temperature is 4 degrees, about 2ml. I measured it in a small bowl, and one bowl of water is just 2 cups of noodles. Pour yeast powder and sugar into water and mix well
2 cups of flour into a pot (or basin:), beat an egg, mix well with chopsticks, then slowly pour the mixture of yeast powder, sugar and water, and mix well with chopsticks in one direction while pouring water. The thin consistency on the picture is just right, and the cake made of thicker is more delicious.
cover the pot and put it in a warm place to start fermentation.
If the room is very warm, such as about 35 degrees in summer, it will be ready in less than an hour.
Let's take another picture of the fermented noodles with the lid open.
Chop up two shallots, add a spoonful of pepper, half a spoonful of salt (if you like salty, add more salt), and mix well with peanut oil.
Add a little dry flour and start kneading the dough. Knead all these pits as far as possible, so that the surface becomes smooth and you can start rolling cakes.
Don't roll the cake too thin before rolling. Sprinkle some white sesame seeds on it, roll the sesame seeds with a rolling pin and press them into the cake.
This kind of white sesame seeds I use is delicious in the cake.
Sprinkle the mixture of chopped green onion, salt, pepper and oil evenly, and roll it up along one side of the cake.
Roll it into a long strip, and then roll it up from one side of the long strip. < After about 1-15 minutes, the dough in the plastic wrap will be soft, and then you can start pancakes.
non-stick pan is the best. You don't need to put oil in it. Turn on a small fire, and directly put the cake into it for branding. Never use a big fire. If there is a big fire, the inside of the cake won't be cooked easily, and the skin will be burnt soon. Turn the cake over frequently, so that both sides of the cake are evenly heated
It's best to cover the pot and bake it for a few minutes, so that the inside of the baked cake is particularly soft
Both sides become the color in the picture, and it's almost ready to be cooked, but I'm worried that the inside of the cake will be cooked, so I won't cook until the crust is crispy every time.
there is also a criterion: the cake has started to fall off, which means that the inside has been baked and can be cooked.
The crust of the cake is crispy and delicious, with moderate hardness. When you open it, the aroma is overflowing, and chives, peppers and sesame seeds are looming. It's really tender on the outside and delicious. Enjoy it quickly. _
Tips
How can you make the cake soft and
The first step in making the dough cake is to mix the dough. Prepare 2 grams of flour, 5 grams of sugar, 1 gram of salt, 2 grams of yeast and 12 grams of water. Medium gluten or low gluten flour or whole wheat flour, warm water of about 6 degrees and baking powder are dissolved in warm water, and all the raw materials are mixed together to form a soft dough. Ferment in a warm place for 4 to 5 minutes.
after fermentation, take out the dough, sprinkle dry flour on the chopping board, and roll it into pancakes, the size of which is arbitrary.
Start to heat the pan with high fire, then put the cake in the pan without oil, and then turn it to low heat. You can cover the pot, or you can not add it. Personally, I think the cake baked by covering the pot is softer. After about two or three minutes, you will see that the cake has bulged and turned over. Keep branding for another two or three minutes. can