Wedding cake, when you see this name, you can feel the beauty and joy. People immediately become curious and want to know what this wedding cake looks like and what interesting meaning it has.

Wedding cakes, also called "daughter-in-law cakes", are a traditional pasta snack in Shandong. They used to be given to relatives and friends as return gifts at wedding banquets. Now they can be used on other wedding occasions, and some are also made as snacks in daily life.

It is edible, round and full, the round shape is lovable, the name is lovable, and the beautiful meaning of "spreading good news and sharing joy" is even more lovable.

Wedding cakes are a kind of pasta snack that is made of flour, eggs, sugar, yeast powder and edible oil to make fermented dough, and then baked or baked without a drop of water. The finished product is slightly yellow in color, soft and sweet, and round in shape.

It is very beautiful and makes people want to eat it at first sight. It is a very unique flavor food.

So how do you make wedding cakes to determine if they are cooked?

The specific steps are as follows.

Ingredients: 300 grams of flour, 3 grams of yeast powder, 50 grams of sugar, 3 eggs, and 50 grams of cooking oil.

The specific process is to put the flour into a basin, add 3 grams of yeast and 50 grams of sugar, mix them evenly, then beat in 3 eggs, add 50 grams of cooking oil, stir them into a ball with chopsticks, and then start.

Knead it into a smooth dough, cover it and place it in a warm place, and wait until the dough doubles in size. Here you can squat the basin with the dough on top of another basin or pot filled with warm water to speed up the fermentation of the dough.

Speed, the temperature of the warm water here should not exceed 40 degrees, so as not to burn the yeast to death. Without the activity, the noodles will not rise.

After the dough has risen, move it to the chopping board and knead it to deflate it. Knead it for a while to allow it to fully deflate. Only in this way will the dough inside the wedding cake baked after the dough rises again will be even and delicate.

The outer skin will be smooth.

★Warm reminder for this step: Characteristics of the dough: when the dough is doubled in size, there is rich honeycomb tissue inside. Try it with your fingers, dip a little flour into the middle of the dough and poke a hole in it. If the hole does not rebound, it will be ready.

It means the hair is ready.

Knead the deflated dough into a long strip and divide it into about 10 small pieces. After kneading each small piece (kneading for a while can make the dough gluten and make the baked wedding cake chewy. I

I think this process is also very important. You can roll the small dumplings like a bun wrapper, fold it once, fold it three times in a row, and then knead it well), pinch the sides of the dumpling towards the bottom with your hands, and then put it on

Round it up on the chopping board, then flatten it, then use a rolling pin to gently roll it into a small round cake about 1 cm thick. After making each dough into a small round cake, sprinkle a little dry

flour, cover with plastic wrap, and let rise again for twenty minutes and set aside.

★Warm reminder for this step: Use a rolling pin to roll it into a small round cake. This process is actually to flatten the surface and trim the shape. Sprinkle a little dry powder on the rolled dough to prevent the dough from sticking.

After it is dried again, stick it to the plastic wrap. The purpose of covering the plastic wrap is to prevent its surface from drying out and to retain moisture.

After twenty minutes, the small round cake will have doubled in size and will feel light and airy in your hand, so it can be fried.

★Tips for this step: To make wedding cakes, you can use a frying pan, an electric baking pan, or bake them in an oven. If you use an oven, make the round cakes and let them rest for 20 minutes to let them relax and blend. Preheat the oven.

Lower the heat to 150 degrees for 15 minutes, then turn over and bake for another 15 minutes.

Preheat the pan, put the round cakes into the pan one by one, bake over low heat, cover to accelerate maturation, bake until the bottom surface is set and turns yellow, turn over and bake again, bake both sides until golden, the wedding cake becomes bulging and round.

Yes, it will spring back when pressed with a shovel, and it will spring back when lightly touched on the side. Turn off the heat and simmer for three minutes to prevent the wedding cake from shrinking when it gets cold. After three minutes, take it out and put it on a plate. The wedding cake will be baked.

★Warm reminder for this step: The whole process should be done over low heat to prevent the wedding cake from being cooked on the outside and undercooked on the inside. After baking until it is set, turn it over and bake both sides until golden brown and the wedding cake puffs up.