The sauce-flavored cake is delicious or easy to make. In addition to the importance of sauce, the production of cake embryo is also particularly critical. Grandma said that in order to make a good multi-layered sauce-flavor cake with crisp outside and tender inside, there are four points to master. First, the dough must be kneaded with warm water, and the finished product of warm water will be very soft, even if it is cold. Second, baking powder is essential when kneading dough. Adding a small amount of baking powder can make the outer layer of the cake fluffy and crisp. Third, it must be rolled thin enough, so that there will be many layers after rolling out, and the finished sauce-flavor cake will be rich in layers. Fourth, pastry is indispensable. Crispy pastry is the key to layered crispness, which will make the cake more layered and crisp in appearance, and it will still be delicious even if it is cold.
The above four points are closely linked and indispensable. I'll share with you my grandmother's exclusive sauce-flavored cake recipe, from cake embryo to sauce. The tutorial is very detailed, and you will definitely learn it after reading it. Although the production process is a bit complicated, the taste of the finished product will definitely surprise you.
Sauced pancake
Ingredients for cake embryo: 252g medium gluten flour, warm water 160g, 2g salt, 5g corn oil, aluminum-free baking powder 1g and 6g fine sugar.
Ingredients required for the sauce: 3 tablespoons of red bean paste, 2 tablespoons of soy sauce, 2 tablespoons of chili sauce with chicken oil, 5 tablespoons of fine sugar 1.5 tablespoons of oyster sauce 1 tablespoon of five-spice powder, half a bowl of water, half a onion, 5 cloves of garlic, 6 shallots and a proper amount of cooked white sesame seeds.
Ingredients for pastry: 30g corn oil and 30g low-gluten flour.
Ingredients for the booth: 2g cumin powder, 1g black pepper, 2g pepper powder and a little monosodium glutamate.
1. Make the cake embryo first. Pour 252g medium gluten flour, 2g salt, 5g corn oil, 1g aluminum-free baking powder and 6g fine sugar into a basin, then slowly pour 160g warm water into the basin, stir with chopsticks while pouring, and stir into dough.
2. Then knead into dough. It doesn't matter if it doesn't go well. We cover it with plastic wrap and let it relax 15 minutes. Good dough is soft and non-sticky, because different flours have different water absorption. If the kneaded dough is hard, you can add some water, and if it is a little sticky, you can add a little flour.
3./kloc-After 0/5 minutes, it is easy to knead the dough until it is smooth. After kneading, continue to cover with plastic wrap and relax for 20 minutes.
4. During the period of dough relaxation, let's make sauce, and cut onions, garlic and shallots into small dices, especially onions and garlic, and cut them as thin as possible. In addition, after the leek is cut, the onion and onion leaves should not be mixed together, but should be opened separately, because the order of the two pots is different.
5. Then pour 3 tablespoons of red oil bean paste, 2 tablespoons of soy sauce, 2 tablespoons of chicken oil Chili sauce, 1 tablespoon of semi-fine sugar, half a tablespoon of allspice powder and half a bowl of water into a bowl and stir well. The spoon used for seasoning here is the size of the spoon we eat every day.
6. Pour an appropriate amount of cooking oil into the pot, put chopped green onion, garlic and onion into the pot, and stir-fry with medium and small fire for fragrance.
7. Then pour the bowl of sauce that has just been mixed into the pot, stir it while heating it on medium heat, cook it until it bubbles, and then turn to low heat for slow stew.
8. Cook until the sauce is a little thick, pour in white sesame seeds and 1 tbsp oyster sauce, cook for about half a minute on medium heat, and turn off the heat.
9. We pour the prepared sauce into a bowl for later use. The amount of sauce made today is quite large. You can't use it all at once, so you can save it for next time.
10. After the sauce is ready, make the crispy part. After heating 30 grams of corn oil, mix with 30 grams of low-gluten flour.
1 1, and then prepare the expansion part. Pour 2g cumin powder, 2g pepper powder, 1g pepper and salt, and a little monosodium glutamate into a bowl and mix well.
12, sprinkle a little flour on the kneading board to prevent sticking, move the loose dough to the kneading board, and roll it into large slices, which must be thin enough, so that it has more layers and better taste. Tip: If you are a novice for the first time, or you don't have a big enough pot at home, it is recommended to divide the dough into 2 ~ 3 portions and shape it several times, which will make it easier to operate and improve the success rate.
13, then spread the dough evenly on the crust, be sure to spread it evenly, and then spread the seasoning on the crust after spreading.
14, roll it from bottom to top, and then tighten it slightly. After rolling, pinch the skin at the closing and opening at both ends to prevent the skin from leaking out.
15, then roll it from left to right, plug the tail at the bottom after rolling, cover it with plastic wrap and relax 10 minute.
After 16 and 10 minutes, roll it into thin slices. The thinner the better, the better the taste.
17. Pour an appropriate amount of oil into the pot, turn on medium heat, heat the oil temperature slightly for a while, and then put the rolled cake into the pot. If the crust is a little big and difficult to spread, you can wrinkle it. It doesn't matter. After the skin is put into the pot, fry it on low heat. When you just fry, you can cover it and fry it, which will cook faster.
18. When the other side of the crust turns brown, turn it over. At this time, turn to low heat and fry. In the subsequent frying process, turn it over several times until both sides are crisp.
19. Finally, brush the adjusted sauce, sprinkle with chopped green onion and some cooked white sesame seeds, and serve.
20. Cut the prepared sauce-flavored cake into small pieces and you can eat it. It is enough to learn this method if you want to eat sauce-flavored cakes. Soft and waxy multi-layer, the sauce is delicious when it is cold.
Tip: If you want to make delicious sauce cakes, don't change the ingredients in the recipe at will. In addition, the flour used to make steamed buns and jiaozi noodles belongs to medium gluten flour, which can be used to make this cake.