A few days ago, someone asked me how to make lasagna. In fact, there are many ways to make a thousand-layer cake, and the effect of each one is also very different. Some people even make it like a thick cake, which is also called a thousand-layer cake. As for where the Melaleuca Cake is delicious, it is undoubtedly the north. After all, the north is called "a big agricultural province", and there are a lot of pasta, including steamed bread, steamed buns, fried dough sticks, cakes and other staple foods, which are quite delicious. As for the practice of Melaleuca cake, it is different and unique. It is not only delicious, but also fragrant.

Then someone must be curious at this time. Since the lasagna is so delicious, what should we do? In fact, the method of making this thousand-layer cake I share with you today can be said to be relatively simple, and at the same time, it really has the feeling of "thousand layers". If you want to make authentic thousand-layer cakes, the specific difficulty is not complicated, but the requirements for details are still relatively high, especially the dough, which must be paid special attention to.

get materials ready

Ingredients: a catty of high-gluten flour

Accessories: 10 grams of salt, two eggs, and a little crispy.

Steps of Melaleuca Cake

Step 1: First, stir flour, salt, eggs and water into a smooth cotton wadding shape (water should be put in several times, so that the water consumption of flour can be better controlled), and then knead it into a smooth dough by hand (the dough should be slightly harder, so that the effect will be better later).

Step 2: Then wake up the kneaded dough for ten minutes (the purpose of waking up is to make lasagna stronger) and knead it for five minutes again (the second kneading will make the dough smoother and more resilient).

Step 3: Then wake up for five minutes and divide it into small doses. Grease the dose (the purpose of oiling is to make the dough thinner and make it feel more like a thousand layers) and then wake up for ten minutes (the purpose of waking up is to loosen the dough and it will not shrink when rolling).

Step 4, put the woken-up pastry on the chopping board, roll it into a rectangle and spread the pastry (preferably in a large sheet), then spread the pastry evenly, fold it into a fan shape and roll it up, then wake the rolled pastry for ten minutes to loosen the tendons, then roll it into a pancake, roll it up with a rolling pin and put it in a pot for frying.

Step 5: Finally, preheat the electric baking pan for five minutes, put the Melaleuca cake on it (there is no need to put too much oil at the bottom, and the agent itself contains a lot of oil), and then bake it and color it on both sides (because I use clear oil, the color of the baked cake is not yellow, and if you want to make the color look good, you can add 5 grams of sugar to the surface, and bake the pancake with soybean oil or rapeseed oil, which will look better). At this time, the fragrance will come out to the nose.

Summary of Melaleuca Cake

Through the above steps, I believe many people have a deeper understanding of the practice of Melaleuca Cake. And many people must have doubts about this thousand-layer cake. In fact, the practice of this thousand-layer cake is also the normal cooking method of our hotel. In particular, the pastry is a mixture of oil and flour, and the oil used must be hot oil. At the same time, it is enough to stir the pastry into a paste, and it should not be diluted too much, otherwise it will not be easy to feel layered in the later stage.