Scones are the most common cakes in life. I like eating cakes since I was a child. Common scones are scallion cake, hand-picked cake and flour cake from Taiwan Province province, but my favorite is the cake baked by my mother. Making cakes is my mother's specialty. The cakes made by my mother are soft and hard, and the layers are very colorful. Even if they are cooled, they are not easy to harden. Below I will share with you the practice of baking cakes. Rural aunts don't have to wake up, and the cakes they make are soft and strong, layered and delicious. Many people say that the cake baked at home is not delicious. Some people say that the baked cakes at home are a little hard. Some people say that the cake baked at home has no hierarchy. In fact, this is the wrong way to bake them. Below, I recommend the method of making cakes by my mother to everyone. You don't need to wake up to make cakes at home. It is layered, soft and strong, and not hard enough when it is cold.

According to the consumption of family members, pour 500 grams of wheat flour into a basin, boil the noodles with 150 ml of boiling water, and knead the noodles with 120 ml of cold water. First, stir them into flour wadding, then knead them into dough and knead them into smooth dough. Cover them and let them wake up for about 30 minutes. Prepare a bigger bowl, add the hot water just boiled, and then prepare a small plate and put it on the boiling water. Add a piece of homemade animal oil to the room and stir it to melt it. Then prepare a small plate, add 10g wheat flour to the room and mix well with a spoonful of salt. Sprinkle a proper amount of flour on the slate, rub the dough on the slate for a while, gently press it into a small cake shape, and then spread it into a rectangular dough with a rolling pin. Then put a little melted animal oil on it, spread it evenly, sprinkle the mixed flour, cut five knives on about one third of the surface, and align the ends of the upper and lower knives.

Then stretch left and right first, and then stretch left. After all stretching, pinch the seal tightly, cover the fresh-keeping bag tightly and relax for 10 minute. 10min later, spread it into chaotic skin with a rolling pin, and roll it a little thicker. Then evenly spread a layer of cold water on the surface of the cake, sprinkle a proper amount of cooked sesame seeds on it, and gently press it to make the white sesame seeds more firm, so that the cake embryo is completed. Steam the processed cake embryo in cold water for 15 minutes, turn off the fire after 15 minutes, open the bottle cap, take it out and let it cool, and then eat it directly. Next, preheat the electric baking pan, brush a layer of salt in the electric baking pan, put in the cooked cake embryo after burning oil, brush a proper amount of vegetable oil on the surface of the cake, and then cover and bake for 3 minutes. After about 3 minutes, turn off the fire, open the bottle cap, take out the cake, cool it slightly and cut it into pieces with a knife. Pancakes made from semi-scalded noodles are soft when they don't wake up, and they won't harden after they are cooled. The levels inside are particularly rich and colorful. Replacing cooking oil with animal oil will make pancakes fragrant.