The dough cake contains a lot of water, and it is healthy with less oil and salt. It won't be hard after being cooled for three days, and it is softer than bread.
This kind of cake is especially suitable for friends with poor digestion or bad mouth. One of the dough is easy to digest and reduce the burden on the stomach. Another feature is that it is particularly soft and can be chewed in without any effort.
Prepare 300 grams of ordinary flour, that is, medium gluten flour for home use, add 3 grams of yeast and 3 grams of white sugar, and the purpose of adding this little white sugar is mainly to promote yeast fermentation. If you like sweet mouth, the amount of sugar can be increased. If you like salty mouth, just add 5 grams of salt and pepper for seasoning on the basis of 3 grams of sugar.
After all the materials are put away, use 200 ml of warm water to mix the noodles. The temperature of the water is warm and not hot. 200 ml of water is added to 300 grams of flour, and the water content is particularly large.
After pouring the water, stir it into dough, and then make it into a soft dough. It doesn't matter whether it is smooth or not, because we need to make dough later. Cover it and seal it twice as big.
After the dough is made, it is obviously larger in size and rich in honeycomb tissue, and the finger sticks in and pokes a hole without retracting. If your noodles are not in this state, it means that they are not well developed, or they are over-fermented, and the noodles that are not well developed continue to be developed. If they are over-developed, you can add some alkaline noodles to hydrate them to neutralize the excessive sour taste.
After the dough is made, we need to exhaust the air as the first step. Knead to the original size, the cleaner the exhaust row, the more delicate the cake will be.
After exhausting air, knead it into long strips and apply it. 300 grams of flour, I got seven noodles. Of course, the amount of this noodle can be adjusted.
After putting the flour, tighten the small doses from all sides with your fingers and form a ball. Then roll it into the crust of a round cake, and the thickness should be uniform, so that the baked cake looks good. After rolling, cover with plastic wrap and relax for the second time 10 minute. After the second relaxation, the cake embryo becomes very light and changes in volume. The purpose of secondary relaxation is to make the baked cake fluffy and soft. This step is essential. Preheat the pan with low heat, brush the oil, and add the cake embryo. Brush a thin layer of oil on the surface to lock the water, cover it and start branding.
It takes about 20 seconds for the cake to swell. At this time, turn it over and cover it to continue branding. Wait until it is golden on both sides, and it will be cooked when pressed.