Here are three ways to make silk cakes, which one do you like? Try it quickly.
First method
This kind of silk cake is more delicious than steamed bread, and its making method is very simple and easy, with interlocking threads and distinct layers, which is much more delicious than hand-held cake.
[Component List]
Flour 300g, salt 3g, sugar10g.
40℃ warm water 170 ml edible oil.
[Production Steps]
1. First, mix the flour, flour 300g, salt 3g, sugar 10g, and warm water at about 40 degrees Celsius 170ml. Adding salt is mainly to increase the gluten of flour.
2. After basic kneading, wake up 10 minutes, 10 minutes before kneading the dough. This time will be smooth and smooth. After finishing, divide it into small flour, knead it round first, then put it in small strips, seal it with edible oil, brush it and wake it up for 3 hours.
After 3.3 hours, take out the noodles, pat them flat first, then roll them out, and sprinkle some dry flour to prevent adhesion.
Now fold in half and cut the plane, not the head.
5. At this time, let's start with Lamian Noodles, and suggest a small hand with Lamian Noodles, which will be easier to operate. In fact, silk cake is a kind of fine pasta developed on the basis of Lamian Noodles. Then roll it up, and that's how the bag came.
6. After everything is finished, relax 10 minutes. 10 minutes later, let's bake the cake. Preheat the electric baking pan and brush the oil. After the dough is put in, press it with your palm, so that the cake will be bigger and thinner. Bake it to one side, turn it over, turn it over repeatedly, and bake it until both sides are golden and crisp, and then you can go out of the pot.
Let's see, the layers are rich, the outer layer is crisp and sweet, and I don't want to stop after eating.
The second method
This cake is really fragrant and has many layers. When eating, you can feel that the outer layer is crisp and the inner layer is soft and delicate. I don't want to stop after eating, and I feel unfinished every time.
[Component List]
Dough: 300g flour 2g salt 50ml boiled water 100ml warm water 1g yeast.
Crispy: salt 3g, flour 40g, hot oil 60g.
[Production Steps]
1, let's mix the flour first, 300g flour, 2g salt, and mix the flour with 50ml boiling water first. Today, I cooked a typical semi-scalded noodle, mixed with 10g oil.
2. Add a little yeast to 100 ml warm water. There are few yeasts here, probably less than1g. Today, we don't need to ferment like steamed bread. We add a little yeast just to keep the appearance of the cake, but it changes the taste of the dead cake that you can't see, and it will taste softer and more delicate.
Knead the dough first, don't knead it, wake up for 20 minutes first, and now you can knead the dough again. At this time, the dough will be easily rubbed out, which is about 1 minute. Cover and stay awake for 2 hours.
Now, let's make a cake, add 3 grams of salt, 40 grams of flour and 60 grams of hot oil, and mix them, and the cake is ready.
After 5 or 2 hours, the dough is slightly larger, which is the function of yeast. Now take it out and rub it.
6. Roll it out with a rolling pin, and the noodles are already awake. It will be easier when scrolling. We don't use it to make dumpling skins or messy skins. You can roll them according to your own preferences. It doesn't matter whether it is thin or not.
7. Now put the dough on it, preferably all of it, so that the dough will taste better. Roll it up, put a little more at the end, roll it up, and there are pastry on both sides of the pastry. Fold the dough and cut it like noodles.
8. Because of the dough, this kind of noodles is easy to separate, and it doesn't need to be arranged neatly, because the silk cakes are messy in the end. So just arrange it like this, and then wrap it around your hand. In fact, in the process of rolling, the dough is also pulled. You can make the dough a little thinner, press it with your palm, and then roll it out with a rolling pin. Don't roll it too thin, just roll it a little bigger and the black body will come out.
9. Pour some oil into the pan, either a pan or an electric baking pan. Put the cake on it and burn it slowly with a small fire until it is cooked. When both sides are golden, use two scrapers to squeeze it from the outside to the inside, so that the layer will come out immediately. It is already very scattered and it is out of the pot.
The third kind
This kind of pancake belongs to the lazy version, and novices can easily get started without oven. It can be done in a flat-bottomed non-stick pan, and it can be rolled into a small cake, and both sides are branded with gold. The finished pancake can be scattered with a slight shake, and the noodles are round, delicious and fun.
[Component List]
Flour 300g salt 4g normal temperature water 170ml.
Onion cooking oil
[Production Steps]
1, first mix the flour, 300g of flour, 4g of salt, salt can increase the gluten of flour, normal temperature water 170 ml.
2. Knead the dough and wake it up 10 minutes, and then knead it very simply. It was smooth in less than a minute and I woke up in 20 minutes.
3. Pour the oil in the pan, heat it, add the onion and fry it on low heat. I fried the onion until it turned yellow and fished it out. The thick smell of scallion oil has come out, let it cool for use.
4. After the dough wakes up, take it out and sort it out. After kneading into long strips, divide them into small noodles and continue kneading. I have a small noodle here, about 50 grams.
5. After the dough is completely rounded, it is rolled into a rectangular dough, which is relatively thin and almost translucent.
6. Brush the scallion oil, sprinkle a little salt and cut the noodles. The traditional silk cake is made of 1 1 noodles by hand Lamian Noodles's flat method, which is still a bit difficult. How to make it at home, as simple as possible. When cutting, try not to cut it too thin to avoid breaking, and the width is moderate and even.
7. Fold it up first, stretch it outward, roll the two ends together in the middle, stack it together and press it, and the green embryo will come out.
8. After everything is done, you don't need to roll it, just press it gently with your palm and press it into a small round cake.
9, pancakes, pan oil, you can pour more, the taste will be more crisp, no cover, the whole process of slow frying, frequent stir-frying, the level will be more obvious. It's a little yellow now. Don't worry. Continue frying until both sides are golden and crisp, so as to ensure the crisp taste.
This kind of silk cake will become slag when pinched. After a little cooling, pull it gently, which is really inextricably linked. The silk is distinct, and the cake is scattered but not broken, which is particularly fragrant.