In fact, the noodles are still the same, but the practice has been changed, sesame salt and oil have been added, and the food made by steaming is very popular. It seems that life still needs constant change. Don't always steam steamed bread with flour. Make it into a thousand-layer cake, which is softer than a flower roll and more fragrant than a pancake. Next, let's see what tricks you should master if you want to make a soft multi-layer thousand-layer cake at home.
Ingredients for Melaleuca Cake: 300g of flour, 200g of soybean paste residue (no need), 0/00g of sesame salt/kloc (chopped green onion can be used instead), proper amount of oil, 3g of baking powder and 2g of sugar.
Detailed production method:
0 1
I don't know if you have the habit of drinking soybean milk at home. If you beat soybean milk, don't throw away the filtered soybean paste residue. If you mix it with flour to make pasta, it is not only delicious, but also nutritious and avoids waste.
This is the noodle I made with bean paste residue in advance. The method is the same as ordinary noodle, except that the bean paste residue already contains water, and the extra water is relatively less. See the black spots on the dough? That's the skin of red dates when you beat soybean milk, hehe.
Move the dough to the dough table, knead and exhaust it, arrange it into a round dough, cross it with a knife, and divide it into quarters with even size.
02
Pick up a portion of the dough and roll it thin with a rolling pin. In order to cook it faster when steaming, roll it thin. Sprinkle salt on it, pour in cooking oil, and sprinkle sesame salt. Spread all three as evenly as possible. Sesame salt is fried with raw sesame seeds in advance, and then ground by a grinder. If there is no sesame salt, chopped green onion can be used instead, and then a little salt is sprinkled.
03
The other piece of dough is rolled out like this, but it is rolled slightly smaller than the previous piece, covered with sesame salt, then sprinkled with salt, drenched with vegetable oil, sprinkled with sesame salt, and so on. After four pieces of dough are stacked together, lift the bottom exposed circle of dough, fold it up and press it on the top cake.
04
After folding, roll it again with a rolling pin to make it slightly thinner and easy to cook when steaming. Then move to the steamer, cover it and let it ferment for the second time. (The steamer should be coated with vegetable oil or covered with release paper)
05
After the second fermentation, add enough water to the pot and start heating. After the water is boiled, steam for 20 minutes on medium fire, and then open the lid for five minutes after turning off the fire, so that the steamed food, whether steamed buns or steamed buns, will not collapse in cold.
This is a steamed thousand-layer cake, which is obviously a circle bigger than before, and it is more than twice as high if viewed from the side.
06
After a little airing, take it out of the steamer, move it to the electric baking pan, cover it and heat it up and down. When the skin is golden and crisp, turn off the electricity.
07
Take it out of the electric baking pan, move it to the chopping board, and cut it into pieces of your favorite shape and convenient size with a knife. When eaten hot, the skin is crispy and crispy, and the inner layer is soft and salty, which is much more delicious than steamed bread rolls.
Key points: Melaleuca cake is soft and multi-layered, and it is best to make it with dough. Also, the dough should be separated from the dough by ingredients containing oil, such as oil, sesame powder and peanut powder. In addition, the more dough cakes are stacked, the more layers of Melaleuca cake there are.
Well, that's all for sharing the cooking tips of Melaleuca Cake. If you like it, please forward it to your friends and relatives for collection. If you have any good suggestions, please leave a message in the comments section to benefit more people. Thank you again for reading.