1, the right amount of flour, as much as your family can eat, my family is four, I usually make most of the soup bowl of flour, beat an egg and add water to blend. If it is fermented, use warm water of about 30 degrees, adjust it to almost no sticky hands, and put it aside.
2, make pastry. Take another half bowl, that kind of very small bowl. Flour. Pour some oil into the pot, so much flour can be soaked, and then stir-fry, just like mixing flour with oil. It will be ready in a moment, and then take it out for later use.
3, mix noodles. Mix the pastry with the dough, and knead it vigorously until it is even. By the way, there are onions. Do you want them to be fragrant? Mix them in, and finally press them with a rolling pin, layer by layer, and finally brush a layer of salt and pepper on them.
4. Put a pot, a pan, a little oil, and spread the rolled cake. Double flip. Okay, let's eat.
I speak from experience. Nothing compared with the chef. It was also said by colleagues. I went home to try. Hehe, I made it a bit like soda cookies! Hehe ~ ~ ~
Question 2: What is the material used to make the Melaleuca Cake? What is the name of a kind of flour in it? The flour used for Melaleuca Cake is high gluten flour. The gluten content of high gluten flour is high, and the internal gluten structure is good, which can make a Melaleuca effect. If it is other flour, the Melaleuca effect may not be very good. I used the high gluten flour of Hao Laonong before.
Question 3: What gluten flour is the best for Melaleuca Cake? 5 points: the high gluten is too strong, the low gluten is too low, the middle gluten is just right, and the taste is no different.
A medium tendon will do.
Question 4: What brand of flour is commonly used to make Melaleuca cakes? Does the ordinary flour used to make steamed buns taste good? Melaleuca cakes are generally made of high-gluten flour. The gluten content in high-gluten flour is high, and the cakes made are well-defined and tender outside. Melaleuca cake, also known as "Mangzi cake", is one of the famous dishes of the Han nationality in the area of Jieshan Township, Dongping, Shandong Province. In history, the roadside inn in Zhucheng Village has the most beautiful flavor. This kind of cake is wrapped with a layer of leather bag on the outside, but there are more than ten layers inside. After being baked, it is yellow on the outside, soft and oily, not greasy when eaten hot, and delicious when eaten cold. Melaleuca cake is also a Han snack in Xikou, Fenghua, Zhejiang Province. The cake is mixed with seaweed powder and sprinkled with sesame seeds. Crispy and delicious when cooked. Melaleuca cake is also a Naxi food.
Ingredients: flour
Ingredients: taro powder, moss, sesame seeds
Seasoning: white sugar, refined salt and vegetable oil. Practice: First, mix taro powder with flour, add seaweed, roll it into thin slices, then fold it and bake it with charcoal fire. It is crispy and sweet.
Different parts of the country may be slightly different due to different tastes, so you can make a choice according to your actual taste.
Question 5: The method of making Melaleuca Cake is mainly how to make flour. Medium gluten flour 5kg. 20g of improver. Baking powder 10g. Sugar 120g. Add 3.3kg of water after mixing evenly.
Question 6: What brand of flour should I choose to make a thousand-layer cake? The best thousand-layer cake is usually made of high-gluten flour. The gluten content in the high-gluten flour is large, and the cake is well-defined and tender outside. I use the high-gluten flour of Hao Laonong. I don't know if it is suitable for you. I hope I can help you.
Question 7: What kind of flour is the best for making Melaleuca? I use Wudeli high-gluten flour. I teach super-large sesame balls for free, and the cost is within 0.3 yuan. You are interested in contacting me. Aluminum-free crispy fried dough sticks are charged.
Question 8: What do you mean by the fabric and flour for making thousand-layer cakes? The flour used for thousand-layer cakes is high-gluten flour.
Question 9: What kind of water is used for Melaleuca Cake? Melaleuca Cake is a local snack in Baicheng City, Jilin Province. It is made of fermented flour and then steamed. It is characterized by white Xuan dyeing, salty, fresh and soft, and layered separation. Originally sold only for food stalls.
Product, now has become a very popular snack in the family.
Raw materials: flour 1 kg, fermented flour 300g, soybean oil 50g, spiced powder 5g, refined salt 6g, and edible alkali flour10g.
Method:
1, drain the yeast with water, then put the flour into the dough, simmer for 15 minutes, then melt the alkaline water, infiltrate into the dough and knead it evenly, and simmer for 15 minutes or so.
2. Knead the dough evenly, knead it into strips, pull it into a dosage weighing about100g, roll it into long pieces, brush the soybean oil evenly, sprinkle with salt and spiced powder, roll it into a roll, flatten both ends and synthesize it together.
Press the dough into a circle, roll it into a cake, and press a cross pattern on the cake surface with a knife.
3. Keep it in the oiled dish, steam the upper drawer for 20 minutes, take it out, and cut it into triangular pieces.
Method for making sweet (salty) Melaleuca cake
Ingredients: 500g low-gluten flour, a little sugar (salt), condensed milk, oil and water.
Practice:
1 First, mix 450g of flour with water and proper amount of oil and knead it into dough. The longer you knead it, the more uniform and elastic it is, and the better the taste.
2, according to their own preferences, decide the size of the bread to be made. Divide the dough into several small doughs, sprinkle the remaining flour on the chopping board (to prevent the dough from sticking to the chopping board), and roll the dough.
Roll the dough into round slices (as thin as possible) with a stick.
3. Spread the rolled dough flat on the chopping board, evenly coat the dough with a layer of oil, and then evenly sprinkle appropriate amount of sugar (salt) and condensed milk. People who like durian can also add durian.
Lotus pulp (take out the raw durian pulp and mash it with a spoon).
4. Roll up the dough, then roll up the dough in parallel to form a round shape, put the two ends of the dough in the center and flatten it.
5. Gently roll the rolled dough with a rolling pin, and determine the thickness of the dough cake according to your own preferences. The thick cake is crispy outside and soft inside, and the pancake is crispy inside and outside.
6. Turn on a small torch to heat the pan, put a proper amount of oil, put the bread into the pan after the oil temperature reaches a certain level, fry it slowly, take it out after it is completely cooked, and cut it with a knife.
Block is enough. In the process of pancakes, we must pay attention to the heat, and we must use a small fire, so that the fried bread is golden in color, crispy in skin and cooked inside and outside. Features:
The material is simple, the production is simple, the taste is crisp, one cake is thousand layers, which is salty and sweet for people, and can also be used as a staple food between meals.
Raw materials: flour1000g, old fertilizer 250g, soybean oil 25g, and proper amount of alkali.
Practice:
1, pour flour on the chopping board, add old fertilizer and 500 grams of warm water, and make a fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer slightly.
2. Knead the dough into long strips, each 1 00g1noodle, knead the noodle into long strips, roll it into a wide rectangular dough with a rolling pin, brush it with soybean oil, slightly dry the flour, and then spread it from left to right.
Fold right for use.
3. Wrap both ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond pattern on the cake blank with the back of a knife.
4. When the steamer is aerated, put the cake blank into the drawer, steam it with strong fire for about 20 minutes and it will be cooked. Take it down, cut a knife in the middle of the cake with a knife, and gently knock the cake. When you see the layer, code it.
In the plate.
Sanyuan's Melaleuca Oil Cake is a well-known snack in Weibei, with many layers and fine silk, which is loose and not greasy. The main raw materials of Melaleuca oil cake are white flour and pig fat. After kneading the dough, roll it into a three-point thickness.
Noodles, smeared with pork suet and pepper powder, rolled up and cut into long strips, rolled one by one into one and a half thick noodles, cut into filaments, and rolled into pieces weighing nine yuan each.
Round oil cake When steaming in the cage, first spread a thin sheet, put the oil cake in place and cover it with a thin sheet. After getting out of the cage, put the oil cakes on a plate and eat them with sweet syrup and pickles.
Especially fresh and delicious.
Raw materials: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruit, raisins, sugar and peanut oil.
Production method:
1. Add fermented flour, fresh milk and egg white, add warm water to knead into dough, ferment for 10 minutes, then add appropriate amount of alkali to knead evenly, and pinch into a dough blank with the size of100g for later use;
2. Cut the fruit into raisin-sized dices and mix well with the raisins;
3. Roll the dough blank into a semi-circular dough, brush it with oil, sprinkle the fruit material, fold it and roll it open, fold both ends again, roll it into a square, with the smooth side facing upward, and make a thousand-layer cake;
4. Wake up the made Melaleuca cake for a few minutes, put it in the drawer and steam it for 20 minutes. Tip: Fruit can be rooted ... > >
Question 10: You can use any gluten wheat flour for making the cut and bought lasagna cake, and don't mix it too dry. Roll it into a flour cake, then oil it, roll it up, twist it into dough, roll it into a flour cake and then oil it, and so on for several times, it becomes a lasagna cake.