Many friends like my cake and asked me how to make it, so I wrote a step to share with you, hoping to help friends who like oil cakes. To know how to make the cake taste better, please read the postscript carefully.

-Demand information-

500g medium gluten powder

270 grams of hot water (70-80 degrees)

50 grams of cold water

Residual oil

A small amount of salt

Cooking speed

1, pour hot water in the middle of the flour (the water temperature is about 70℃ or 80℃, which is difficult to handle simply by scalding tendons), stir the flour with chopsticks until it is almost enough, and knead the dough into soft and smooth dough with cold water by hand to cover up proofing for more than an hour (generally, the longer the proofing time, the better the feel, although the time cannot be too long).

2. Divide several portions of dough. Take a copy and roll it as thin as possible without breaking it. (Dividends depend on the size of your own pot. )

3. Pour a little oil on the cake embryo and wipe it evenly.

4, sprinkle a small amount of salt, like to eat scallion cake can sprinkle a small amount of chopped green onion.

5. Then roll it up from one side. I meandered because it was too long to take pictures.

6. Then gradually stretch the long side from one end, initially sweep the tail and put it down, and gently press it with your hand.

7. Roll it out from the beginning (the thickness depends on my preference, I prefer the thicker one)

8. Put a small amount of oil in the wok as early as possible (don't put too much oil, you can suck it out with kitchen paper), put it in the cake embryo, bake it for about half a minute, until the bottom is slightly shaped, then turn it over and bake it slightly to lock the moisture in the cake. The first turning time should not be too long, so as not to dry the moisture and harden the baked cookies. )

9. Cover the electric baking pan, bake until both sides are colored and immediately take out the oven. (Note that the cake should be turned over frequently in the baking process, but the cake embryo should be moved by hand frequently, so that the cake can be heated more evenly, and it can be turned over frequently to form biscuit hardness. )

10, is it delicious? I can't get tired of this kind of cake.

1 1. People who like to eat hand-held cakes can roll them open for the first time and cut them into strips about one centimeter with a knife, but be careful not to cut them from the middle.

12, then roll it up, and then roll it up according to the rhythm of the oil cake just now.

13, grab the cake and hit it hard a few times before turning it out. Can make the cake clearer

14, seduce your stomach and make you want to be lazy.

-P.S.-

1, it is better to treat the Melaleuca cake with 70-80 degrees water, and the cake tastes good, which is soft and waxy.

2. Different brands of flour have different water absorption. Please add water according to my own flour. Generally, cakes are softer and more delicious. You can add more water within my ability.

Before the cake enters the electric baking pan, it needs to heat the hot oil in the pan. Just don't enter the electric baking pan during the heating process, so as to avoid drying. Now put it into the electric baking pan, and both sides should be branded as soon as possible. First, the cake is evenly oiled, which can quickly lock the moisture in the cake. At the same time, the atmosphere in the cake has also shrunk, and the order of the cake has become clearer.

4, the cake can also be hit a few times in the early stage of flipping, which can also help the cake to be clearer.

Carefully turn the pancakes three times and nine times and put them in the electric baking pan. At present, it is still necessary to turn over the first time as soon as possible. At present, you don't need to turn it over frequently, but you should pay attention to twisting it a few times by hand to make the cake evenly heated.

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