Craft branding

Taste onion fragrance

Pasta thousand layers cake

The staple food is an indispensable part of the table every day, and there are many kinds of patterns. Melaleuca cake is a standing one. Fully fermented soft dough is crispy outside and crisp inside after being cooked, with distinct layers, salty and delicious to eat, and simple and homely taste _ "

material

Ingredients

350 grams of flour

220g of warm water

Yeast powder 1 g

ingredients

table salt

7 grams

thirteen?incense

3 grams

Welsh onion

40 grams

Sesame oil

20 grams

corn oil

30 grams

sodium carbonate anhydrous

0.5 g

Method of making lasagna cake

1.

The yeast powder is melted with warm water, slowly poured into the flour, stirred clockwise into a flocculent state and kneaded into a smooth dough. Cover and ferment to 3 times the size.

2.

Mix half a gram of soda ash in 20g of flour outside the formula and sprinkle it evenly on the flour table. Take out the fermented dough and knead it smoothly, divide it into two equal parts and wake up for ten minutes.

3.

Wash the green onions and cut them into chopped green onions.

4.

Take a wake-up dough and roll it into a rectangular thin sheet with a thickness of 2 mm.

5.

Evenly sprinkle with 3.5g of salt and 1.5g of thirteen incense. Sprinkle with sesame oil, fold the four sides inward several times and dip in oil and salt. Sprinkle chopped green onion evenly.

6.

Roll the dough sheet from top to bottom into a 5cm wide strip.

7.

Then roll it into a flower roll and tighten it.

8.

Arrange the dough rolls into steamed bread, flatten them and roll them into 1cm thick dough cakes. Repeat, do another one.

9.

Put corn oil in the hot pan, put the bread in the pan and cover it. Turn over the medium heat until both sides are golden. Leave the pan to dry and cut into pieces for eating.

Finished product drawing of dough layer cake

knack for cooking

In winter, the dough can be placed near the window at night, and the temperature is about 10 degree, so that the yeast can slowly ferment10 hour to three times the size. The next morning, add some alkali and knead it evenly to neutralize it, so that the pasta will be softer and more delicious.