What is your happiest memory as a child? I believe everyone's answer is different, but for me, there is always a taste of single cake in my memory. Single cake is one of Shandong specialty wheaten food, which is made of flour. It is moderately thick, soft and chewy, and it is a little bland to eat in the mouth. However, if you put your favorite stir-fry into it, it will immediately become a delicious and full-bodied food.
Authentic Shandong single cakes are soft without losing their strength, and will not become hard when they are cold. You need to master skills, such as the ratio of flour to water, and knead dough with three lights: "basin light", "surface light" and "hand light".
Different from egg-filled cakes, the single cake tastes salty and fragrant. Although it looks thin, if you are skilled, you can make 2-3 layers at a time, tear it open and eat it or wrap the whole cake with roast meat, sausage and vegetables, and the taste of the cake will be richer.
My family's single cakes are relatively large, and adults are full after eating three. Today, I will share the practice with you, and friends who like to eat single cakes should not miss it.
Ingredients: 300g flour, 3g salt, 200ml boiled water, 80ml cold water, 10g edible oil.
Step 1: Pour 300g of flour into the pot, add 3g of salt to increase the gluten, divide the flour into two parts, scald the noodles with 200ml of boiling water, pour a small amount in several times, stir while pouring, and scald the noodles with boiling water can make the cake softer and not harden when it is cold. Add 80ml of cold water to the other half and stir it into a flocculent shape.
Step 2: Add 10g cooking oil to the flour wadding and knead it into a smooth and slightly soft dough. If it's not easy to rub your hands on your face, you can cover it and wake it up for ten minutes, and then you can rub it smoothly.
Step 3: the dough is stirred for 30 minutes, and then it is taken out without kneading. It is directly put on the chopping board and kneaded into long strips, cut into 8 dough agents with uniform size, and then the dough agents are deflated in turn to form a round dough.
Step 4: Take two doughs and flatten them at the same time. Brush one with a layer of oil and cover the other green embryo.
Step 5: Press it from the middle to the periphery, knead the edges well, cover it with plastic wrap after it is all done, and relax for 10 minute. Roll it into a big round cake with a rolling pin, and roll it as thin as possible.
Step 6: preheat the electric baking pan, or use a pan if you don't have it. Put in the green embryo, cover it, open the lid when it is steaming, wait until one side of the cake embryo bulges slightly and turns over, cover it and stew for 30 seconds, and then the two sides are slightly yellow.
It's easy to tear a single cake into two pieces. It's a very suitable cake for summer. It's delicious and nutritious to roll all kinds of vegetables at lunch or dinner, dip it in sauce and match it with a bowl of millet porridge.
Xiaobian has something to say:
1, when mixing flour, half the flour is mixed with cold water, half with boiling water, and a little cooking oil is added, which can make the cakes have a soft and strong taste.
2, a single cake roll what dishes are matched according to your own preferences, you can directly roll lettuce and cucumber strips. From the perspective of nutrition and health, you can also add shredded carrots, or use eggs, chopped green onion and noodles.