Make yeast dough cakes at home, and you will get fragrant, soft and pure yeast dough. Do you know how to make it?

If no cooking oil is added to this kind of fermented dough cake, it is similar to the usually cooked steamed buns. It is a low-fat original grain-flavored pastry, but the taste is much stronger than the steamed buns, making people eat it more. The more willing you are to eat. The love of the whole family

At this time, how to use a lyric to describe it is most appropriate: "Just because I took one more look in the crowd, I gradually became lonely and missed you." After returning home, I repeatedly We have studied it several times, including the ratio of flour to water, the amount of yeast used, fermentation time, etc., and each stage has been carefully crafted. Not to mention, this kind of baked dough cake is really delicious, fragrant and soft, making it a favorite meal for the whole family. Especially for the elderly at home, their stomachs have always been weak, so they rarely make steamed buns. However, the elderly feel that they can digest and absorb this kind of large flatbread better than steamed buns. I have learned how to make "steamed bread" since I was a child. I rarely make steamed buns at home. They are fragrant, soft and pure, and are loved by men, women, old and young. Dafa dough cake making process

1. Use a washbasin or noodle bucket, pour 600 grams of cold water. When the normal temperature is low, you can use warm water above 40 degrees, add 10 grams of yeast powder, and mix Until the yeast powder melts. Pour in 1000 grams of wheat flour and continue to form a fine dough. Cover the surface with a fresh-keeping bag and ferment at room temperature for 60-90 minutes until the batter is 2.5 times the size.

2. After the flour has fermented in time, sprinkle an appropriate amount of flour on the slate to prevent the batter from sticking to the cutting board. Remove the bread and knead the dough evenly again. While kneading the dough, add about 200 grams of flour and knead into a large, smooth batter. Cut the dough into small pieces of about 300g each, knead it again and spread it into a thick dough about 1cm thick and 20cm in diameter.

3. Use an electric baking pan or a small wok, rub a layer of cooking oil on the bottom or surface of the pan, heat it slightly, and move the raw cake embryo into the electric pan or wok. If you choose an electric baking pan, use the "thick cake" function button, follow the operation prompts, and bake both sides at the same time. After the time is up, a buzzer will sound to remind you that the dough cake is ready. If a wok is used, the lid should be used to insulate it, which will help the dough cakes to be perfect. After frying until golden spots appear on one side, turn it over and fry the dough cakes.

4. Take off the baked dough cake, cut one into 4 corners, cover it with a cage cloth to keep it warm, and you can enjoy the fragrant and soft dough cake. The elderly in the family can eat 2 large angles at a time, and the children can eat a whole portion at a time, and it is especially easy to digest after eating. It makes me so happy to see my relatives like it so much. Frequently Asked Questions

1. Some people like to add a little salt when kneading the dough to improve the strength and elasticity of the wheat flour. It is recommended not to add salt to this kind of Dafa noodles, mainly because: Dafa noodles have a fragrant and soft texture, and it is easy to taste hard after adding salt; secondly, this kind of potential salt is easily ignored by everyone. , leading to excessive salt intake, which is not good for everyone's physical and mental health.

2. After the dough is fermented, it becomes softer and softer. At this time, a little "supplementary wheat flour" should be added to facilitate the mixing of the dough. The strength of wheat flour varies slightly across the country. Please consider adjusting the amount of supplementary wheat flour based on the strength of your own wheat flour. However, there is a standard: the dough for this kind of Dafa pancake must be soft so that it tastes good, and the softness and hardness should be maintained at lip strength.