Stuffed cake is a kind of Chinese dim sum that we clean and eat in our daily life. Because the stuffing cake is made of wheat flour, vegetables and meat, it can be used as a staple food or as a meal, so it is very popular among the people. I often see this scene in front of the staple food shop in Beijing Fashion Street. Aunties and grandmothers who queue up to buy stuffing cakes and miscellaneous grains pancakes love to make this kind of stuffing cakes near their homes. The stuffing is thin and the dough is soft. The 80-year-old lady is very happy. A cake with stuffing consists of stuffing and cake. Cake is the foundation of the success of filling cake, and dough mixing is very important in the making steps of cake. The stuffing of the cake is the key to make the cake more delicious.

Both are indispensable. Try to make the batter and stuffing well before you can eat the delicious pie. Today, I will share with you how to mix dough and pie and how to make the stuffing cake thin and soft. The ratio of flour to water in the stuffing cake is 500 grams of wheat flour and 350 grams of warm water. However, in the operation, the water absorption of different wheat flour is different, so it should be adjusted according to the plan. I'd rather have thin noodles than thick ones. There are many ways to mix noodles, such as cold water noodles, warm water noodles, full hot noodles and semi-hot noodles. Different dough mixing methods make the stuffing cake taste different. If you want to make the stuffing cake soft and thin, mix the dough with warm water and add baking powder for fermentation.

The stuffing cake made in that way is soft and thin, and it won't harden when it is cooled. Prepare sufficient ingredients: wheat flour 500g, yeast flour 5g, white sugar 10g, warm water 300g, pork, amaranth, salt, sesame oil, fresh soy sauce, oil consumption, eggs, salt, onion Jiang Shui, thirteen incense pots, put the wheat flour into the pot, add white sugar and mix well, melt the yeast flour with warm water and add it to the wheat flour. Slice the amaranth.

Stir with sesame oil, add it into the dumpling stuffing, and stir well. After the dough is proofed, drop flour on the slate, put the toast bread on the slate and knead the exhaust pipe, knead it into strips, and then divide it into small dumpling skins with uniform specifications. Brushing a layer of oil on the wall can not only keep the water content of the batter from losing, but also make the toast more malleable. It takes a long time to wake up, and the batter that has been awakened must not be rubbed, so it is easy to exert strength and the stuffing cake will harden. You can make a suitable shape with a drop of flour. You don't need to paint slowly in the pot when baking the stuffing cake. Shake the wheat flour well before putting the stuffing cake into the pot to prevent it from sticking to the pot, and then paint it when it is turned over after molding. After turning the cake, the whole process is very slow. Cover the pot.