Sauce-flavored cakes are delicious or easy to make. Besides the sauce is very important, the production of the cake embryo is also particularly critical. Grandma said that if you want to make a good sauce-flavored cake with crispy outside and soft and multi-layered inside, there are four points that need to be mastered. The first point is that the dough must be kneaded with warm water, and the finished product with warm water will be soft, even if it is cold. The second point is that baking powder is essential when kneading dough. Adding a small amount of baking powder can make the outer layer of the cake fluffy and crispy. Third, it must be rolled thin enough, so that after rolling, there will be many layers, and the finished sauce-flavored cake will be rich in layers. Fourth, oil crisp is indispensable. Oil crisp is the key to layering and crisping, which will make the cake body more obvious in layers and crispy in appearance, and it will still be delicious even if it is cold.
The above four points are closely linked and indispensable. I will share with you my grandmother's exclusive recipe of sauce-flavored cakes, from cake embryo to sauce. The tutorial is detailed, and you will definitely learn it after reading it. Although the production process is a bit complicated, the taste of the finished product will definitely surprise you.
Sauced pancake
Ingredients required for cake embryo: 252g of medium gluten flour, 20g of warm water 1 60g, 2g of salt, 5g of corn oil, 6g of aluminum-free baking powder1g, and refined sugar.
Ingredients required for the sauce: 3 tablespoons of red bean paste, 2 tablespoons of soybean sauce, 2 tablespoons of Chili sauce with chicken oil, fine sugar 1 spoon and a half, oyster sauce 1 spoon, half a spoon of five-spice powder, half a bowl of water, half an onion, 5 cloves of garlic, 6 shallots and a proper amount of cooked white sesame seeds.
Ingredients required for crisp pastry: 30g of corn oil and 30g of low-gluten flour.
Ingredients required for spreading: 2g cumin powder, 2g black pepper 1 g, 2g pepper powder, and a little monosodium glutamate.
1, let's make the cake embryo first. Pour 252g of medium gluten flour, 2g of salt, 5g of corn oil, 1 g of aluminum-free baking powder and 6g of fine sugar into the basin, and then slowly pour160g of warm water into the basin, stirring with chopsticks while pouring, and stirring into a dough.
2. Then knead the dough. It doesn't matter if it is not smooth. Let's cover it with plastic wrap and let it relax 15 minutes. A good dough is soft and not sticky, because different flours have different water absorption rates. If the kneaded dough is hard, you can add some water, and if it is a little sticky, add a little flour.
3. After 15 minutes, it is easy to knead the dough until it is smooth. After rubbing, continue to cover with plastic wrap and relax for 20 minutes.
4. During the period of dough relaxation, let's make the sauce, and cut the onions, garlic and shallots into small diced shapes, especially the onions and garlic, and try to cut them as finely as possible. In addition, after the chives are cut, the scallion and the scallion leaves should not be mixed together, but should be put separately, because the order of the two pots is different.
5. Then pour 3 tablespoons of red oil bean paste, 2 tablespoons of soybean sauce, 2 tablespoons of chicken oil Chili sauce, 1 tablespoon of semi-fine sugar, half a spoonful of allspice powder and half a bowl of water into the bowl and stir well. The spoon used for seasoning here is the spoon the size of our daily meal.
6. Pour an appropriate amount of cooking oil into the pot, put the chopped onion, garlic and scallion into the pot, and stir-fry with medium and small fire for fragrance.
7. Then pour the just-mixed bowl of sauce into the pot, stir while heating on medium heat, and boil until it bubbles, then turn to low heat and simmer slowly.
8. Cook until the sauce is a little thick, pour in white sesame seeds and 1 spoon oyster sauce, and cook for about half a minute on medium heat, then turn off the fire.
9. We pour the prepared sauce into the bowl for later use. The amount of sauce made today is quite large. You can't use it all at once, so you can save it for next time.
10. After the sauce is ready, make the crispy part. After heating 30 grams of corn oil, mix it with 30 grams of low-gluten flour.
1 1, and then prepare the spreading part. Pour 2g cumin powder, 2g pepper powder, 1 g pepper salt and a little monosodium glutamate into a bowl and mix well.
12. Sprinkle a little flour on the kneading board to prevent sticking, move the loosened dough to the kneading board, and roll it into a large thin sheet, which must be thin enough, so that after rolling, there are many layers and the taste is naturally better. Tips: If you are a novice for the first time, or if you don't have a large enough pan at home, it is recommended to divide the dough into 2 ~ 3 parts and roll it out several times for shaping, which will make it easier to operate and improve the success rate.
13, then spread the pastry evenly on the crust, be sure to spread it evenly, and then spread the seasoning on the crust after spreading.
14, and then roll it up from bottom to top, slightly tighter. After rolling, pinch the skin at the convergent position and the openings at both ends to avoid the pastry from leaking out.
15, then roll it up from left to right, plug the tail at the bottom after rolling, cover it with plastic wrap, and relax for 10 minute.
16, 10 minutes later, roll it into thin slices again, and roll it as thin as possible, so that the taste will be good.
17. Pour an appropriate amount of oil into the pan, turn on medium heat, heat the oil temperature slightly for a while, and then put the rolled cake into the pan. If the crust is a little big and difficult to spread out, you can wrinkle it. This doesn't matter. After the crust is put into the pan, fry it over low heat. When you first fry it, you can cover it to fry it, so that it will be cooked faster.
18. When the other side of the cake crust is browned, turn it over. At this time, turn to low heat for frying. In the subsequent frying process, turn it over several times until the two surfaces are crispy.
19. Finally, brush the prepared sauce, sprinkle with chopped green onion and some cooked white sesame seeds, and serve.
20. Cut the prepared sauce-flavored cake into small pieces and you can eat it. If you want to eat the sauce-flavored cake, it is enough to learn this method. It is soft and multi-layered, and the sauce is delicious and delicious when it is cold.
Tip: If you want to make delicious sauced cakes, don't replace the ingredients in the recipe at will. In addition, the flour used to make steamed buns and jiaozi noodles in life belongs to medium gluten flour, which can be used to make this cake.