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?Two super simple ways to make layer cakes

Health Preservation Introduction: Thousand-layer cake is one of the famous Han nationality foods in Jieshan Township, Dongping, Shandong. This kind of cake is wrapped with a layer of dough on the outside, and has dozens of layers on the inside. When cooked, it will be yellow on the outside and moist on the inside, soft and oily, not greasy when eaten hot, not loose when eaten cold, and tastes delicious. Here I will teach you how to make a super layer cake!

Thousand-layer cake 1

Ingredients: gram of flour; 3 grams of yeast.

:

1. First, add flour, yeast, warm water, and a small spoonful of salt and knead it into a smooth dough.

2. After the dough ferments, many fine holes appear, which means it has risen well.

3. Grease the chopping board and take out the dough to deflate it.

4. Roll the dough into a large sheet, and then brush it with a layer of oil, preferably lard, all over.

5. Sprinkle chopped green onion on the dough sheet, put minced meat on it, you can optionally use minced meat, and then roll up the dough.

6. Plate the long noodle blank from the previous step, so that the thousand layers are formed.

7. Finally, flatten the dough from the previous step and roll it into a round cake shape.

8. Finally, put it in the frying pan and fry both sides until the puff pastry is ready.

Thousand-layer cake method 2

Ingredients: 200 grams of flour, 1 gram of yeast, 125 grams of water.

Accessories: 10 grams of flour, 30 grams of oil, 2-3 grams of salt (you can add spices such as pepper powder, star anise powder, allspice powder, etc. according to personal taste).

Method:

1. Knead all the ingredients into a smooth and soft dough, round it into a basin, and ferment until doubled in size.

2. Mix the flour, oil and salt in the auxiliary ingredients evenly to form a "pastry".

3. Take out the fermented dough, knead out the excess air bubbles, and knead it into a dough. Slightly thick strips.

4. Spread thin flour, gently roll out the dough, roll out the thick end into a slightly wider piece, and roll out the rest into the same width (stretch lightly while rolling, this can make the dough thinner) Thin, the more layers, the thinner).

5. Brush the pastry evenly, leaving the edge of the wide end unbrushed (to facilitate later adhesion).

6. Start stacking from one end, and the width is equal to the width of the long strip (that is, fold out a nearly square dough piece, and gently stretch it while folding to make the layers more thin).

7. Finally, use the extra dough at the wide end to wrap the sides and pinch tightly.

8. Let it relax and gently roll it out into a thin cake.

9. Heat a dry pan, put the cake base in, and fry over low heat until golden brown and evenly colored on both sides.

Types of Thousand Layer Cake

1. Xikou Thousand Layer Cake

Main Ingredients: Flour

Ingredients: Taro powder, moss Vegetables, sesame seeds

Seasonings: white sugar, refined salt, vegetable oil

Method: First mix taro powder and flour, add seaweed, roll it into thin slices, and then fold it Made by roasting over charcoal fire, it is crispy and sweet in the mouth.

2. Ningqiang Thousand Layer Cake

Features unique flavor, crispy and smooth taste.

Ingredients: 30 wonton wrappers, 5 green onions2, 1/2 cup flour, 1 egg3, 2 tablespoons flour, 1/3 tablespoon seasoning salt, 1 tablespoon black sesame seeds, lard (Chicken fat) 3 tablespoons, 1/3 tablespoon of sugar, 2 tablespoons of water, 2 teaspoons of cinnamon powder

Production process:

1. Wash and drain the green onions. When it becomes thick, add flour, salt and all seasonings and mix well and set aside.

2. Divide the wonton wrappers into 6 groups, 5 pieces in each group. Lay out 5 wonton wrappers, spread the fillings from step 1 on 4 of them, fold them up, and cover the last one on top; make 6 portions in sequence, and sprinkle a little flour around each portion to seal it. The filling comes out.

3. Heat the oil pan to 160-170 degrees Celsius, put in the prepared puff pastry, fry until golden brown on the outside, then scoop it out, drain the oil and eat it, eat it whole or cut it into pieces. Can be made into small pieces.

3. Thousand-layer cake with sugar sprinkles

Ingredients: 125 grams of wheat flour, 375 grams of wheat flour

Accessories: 150 grams of eggs Seasoning: 500 butter grams, 5 grams of vinegar essence, 10 grams of salt

Features: many layers, crispy and salty.

Method:

1. Crispy noodles: roll butter into thin slices, dip in flour bit by bit until all 125 grams of rich flour is used up

2 , then roll it into large thin squares and put it in the refrigerator to freeze

3. Paste: Put 375 grams of flour on the chopping board, add eggs, vinegar and salt water, and control the softness and hardness

4. Roll it into a square similar to the size of the pastry dough, and put it in the refrigerator to freeze.

5. When rolling out the pastry dough, fold the two pieces and roll them into large pieces. Fold them into three layers, and then roll them into Place the large cubes in the refrigerator

6. Roll out 3 times in a row, stack 3 times and finally roll into large pieces, place flat in the baking pan, bake until almost done. Tips for making sugar-glazed mille-feuille cakes: It can also be made into shortened flatbreads, curry puffs, puff pastry cakes, crispy puff pastry, shortened sesame cakes, etc.

Thousand-layer cake can be eaten by everyone, especially those with partial eclipses. The main ingredient of mille-feuille cake is refined white flour. Refined white flour lacks dietary fiber and other nutrients. Long-term consumption will affect the gastrointestinal function of the human body and cause malnutrition. Therefore, although everyone can eat it, it is recommended not to eat more.