Everyone should have eaten Melaleuca cake. In the street, we often see many vendors making this kind of cake. Melaleuca cake is deeply loved by everyone because of its crisp and tender taste. Office workers in the city will buy a little Melaleuca cake with a cup of soybean milk in the morning, which is basically the standard for office workers. Many people have said that they want to eat Melaleuca for the first time, which may be the charm of Melaleuca.

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Melaleuca cake actually belongs to the category of the best cake in the world, and it is a kind of pasta with strong layering. Melaleuca cake is not a kind of fast-moving consumer goods, it can be preserved for a certain period of time, and it is a delicious daily routine in festivals. Melaleuca cake is one of the traditional famous foods in Shandong and Zhejiang, but the taste in different regions is different. Baked Melaleuca cake is soft, waxy and oily, not greasy when it is hot, not loose when it is cold, and has a lasting fragrance.

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In fact, the method of making a thousand-layer cake is also very simple. Friends who love food can make it at home by themselves and never have to go out to buy it again. The self-made thousand-layer cake is clean and hygienic, and can also be seasoned according to your own taste. Of course, if it succeeds, it is a thousand layers of cakes; If you don't succeed, it's still a cake, and there doesn't seem to be much difference between the two. Therefore, for friends who have never cooked this dish, you can do it with confidence, because even if it is not successful, it will not cause food waste.

Today, Xiao Dong will share with you the method of making a thousand-layer cake, which is easy to learn. It tastes as thin as paper, crisp and delicious.

1. First, pour a bowl of flour into a basin, add about 3g of salt and mix well. The purpose of this is to improve the hardness of noodles. Put 3g yeast powder into a bowl, pour a small amount of warm water to melt, pour a proper amount of warm water into the flour several times, and stir the flour into a floccule. When there is no dry starch, stir the flour until it becomes smooth dough. Finally, cover with plastic wrap and wake for about half an hour.

2. Put a layer of oil on the chopping board, take out the waking face, rub it a few times and exhaust the air inside. Then cut the dough into two pieces and roll it into rectangular pancakes with a rolling pin. This is the cake left over from yesterday. Just pour hot oil into the flour, spread a layer of cake evenly on it, sprinkle a little salt to taste, then cut it a few times on one side, cut it a few times on the symmetrical side, and then fold it, so that the cakes made will appear layered. Then seal it, press it, roll it into a round cake, cover it with plastic wrap and wake it up for about 10 minutes.

3. Pour a proper amount of oil into the electric baking pan and brush a layer along the bottom of the pan. After the oil is heated, put it into the prepared cake blank, brush it with a layer of oil, cover it and stew it for 1 min. Then turn it over and bake it for another minute until both sides are golden and crisp, and the delicious lasagna cake is basically ready.

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Cut into small pieces after taking out the pot, and the Melaleuca Cake tastes best when it is hot, so that the Melaleuca Cake is crispy outside and tender inside, and the layered Melaleuca Cake is ready.