Melaleuca cakes have dough and dead noodles, and dead noodles have pure dead noodles-that is, cold water or warm water with noodles. This kind of cake is particularly thick. There is a kind of hot noodles-noodles are made directly with boiling water, and the cakes made are particularly soft. There is also semi-scalded noodles-that is, boiling water scalds half the noodles, and then cold water scalds half the noodles. This makes the cake soft and gluten-free So the Melaleuca Cake introduced to you today is semi-hot, soft and chewy, similar to Spring Cake, but simpler than Spring Cake, because it saves a piece of skin.

Prepare ingredients

500 grams flour

8 grams of salt

Boiled water150g

Cold water160g

A little sesame

manufacturing method

1: Add 8 grams of salt to 500 grams of flour, stir well and divide into two parts.

2. Pour 150g of freshly boiled water into half of the flour and stir while adding it. We can see that when boiling water is poured into the flour, the flour will become a ball, and the dough has no strength.

3. Then pour160g of cold water into the other half of the flour, and stir while adding. We can see that dough is more powerful.

4. Then knead the two pieces of dough together, take them to the chopping board and knead them evenly.

At this time, the dough is not easy to smooth. It doesn't matter. Seal it first and wake up for about ten minutes.

Then rub it again. At this time, the dough will easily become smooth and delicate. Seal the dough again and let it relax for 20 minutes.

5. Sprinkle a little dry flour on the loosened dough and roll it into rectangular thin slices with a rolling pin.

Spread a layer of cooking oil evenly and sprinkle a little dry flour, as shown in the figure.

Then fold it from one end to the other.

After folding, seal it with plastic wrap and relax for ten minutes.

6. Roll it out with a rolling pin, brush a layer of water on the surface and sprinkle with sesame seeds.

7: Steam in a steamer 15 minutes.

8: After steaming, pour the oil into the pot and heat it. Add steamed cakes and fry until golden on both sides.

Lasagna is ready.

Is it super simple? Let's cut it open.

The inside is particularly clear and soft, and it will not harden when it is cold.

Next, let's summarize the main points of production.

Key points of production

1: When mixing flour, the water quantity can be increased or decreased according to the water absorption of flour. If you like soft taste, you can appropriately increase the amount of boiling water and reduce the amount of cold water. If you pursue a strong taste, you can increase the amount of cold water and reduce the amount of boiled water.

This cake is steamed first and then baked. First of all, it ensures a better taste. The second is to solve the problem that when many people bake thick cakes, the outside is cooked, the inside is not cooked, or the cakes become hard after baking for a long time.

Add 3: 8 grams of salt to the dough and the salinity is just right.