Production process: step one, add salt to flour and stir it evenly, then add a little water and cold water at a time and stir it with chopsticks until there is no dry flour at all;
Step 2: Knead the dough into smooth dough by hand, cover it with plastic wrap and relax for half an hour. After the dough is relaxed, move it to the chopping board, divide it into equal parts, cover it with plastic wrap, and relax again 15 minutes;
Step 3, put a thin layer of cooking oil on the kneading mat, take a portion of batter, roll it into rectangular dough pieces, the thinner the better, and then cut it into thin strips with a kitchen knife, taking care not to cut off both ends;
Step 4, after cutting, brush a thin layer of oil on its surface, roll it up from one end, cover it with plastic wrap and relax again for 15 minutes, roll it up from both ends to the middle, and then stack it up and down;
Step 5: Brush a layer of oil on the electric baking pan, add the cake embryo, lightly press it with the palm of your hand, and fry it on medium and small fire until both sides are golden.
Bian Xiao concluded: In fact, you can find that the making method of golden silk cake is very simple. As long as you master the skills, you can easily get it. Every time I use this method to make gold cake, the roots are clear and crisp, and the children at home love it. I have to say that there are many ways to make pasta, and you can make many kinds of cakes. For friends who like pasta, it is very recommended to learn more different methods. Let the family enjoy the food more fully. The pastry chef and I share the golden cake, which is very practical. Every time you cook it, it will be very successful. You can cook it for your family at will. There is a golden cake on the breakfast table. I believe my family can have a special appetite just by watching it.
Cooking tips: 1, just use cold water for dough. Adding some salt can increase the gluten of dough. Note that when adding water, you need to keep stirring with chopsticks. When there is no dry flour, you can stop adding water. Don't go too far;
2. The kneaded dough needs to be allowed to stand and relax for a period of time, and then the ingredients are allowed to relax for a period of time, so that the loosened dough will be particularly easy to open, so the relaxation must be in place, and the kneaded dough can also be refrigerated in the refrigerator, and can be directly made the next morning;
3, rolling and brushing oil on the dough is essential, so the key to layering is that the cake is slightly thicker when baking, so the longer it needs to be baked, the better, and it can be fully cooked.