Hello everyone, let's make something different today! Tired of the tedious multiple fermentations of traditional dough cakes? Looking for a new option for a time-saving and delicious breakfast? Come with me to explore the innovative practice of making dough cakes, once the hair is formed, it is delicious to fly, and the appearance is off the charts, ensuring that you succeed at one time and have zero failure rate!
Prepare the ingredients:
Plain flour, yeast powder, sugar, warm water, cooking oil
Here's how:
1. Today I will share with you a very delicious and good-looking dough cake, fluffy and soft, and it is a hair shaping, which is particularly time-saving. We prepare 300 grams of flour, add three grams of yeast, 20 grams of sugar, if you don't like to eat sweet, you can also leave it out, 170 ml of warm water, first dissolve the yeast, and then stir while pouring, stir into a flocculent, add 15 ml of cooking oil, add oil to make the cake more soft, knead into a medium soft and hard smooth dough.
2. Then we sprinkle some dry flour on the board, roll out the dough into a rectangular dough with a thickness of about half a centimeter, and roll the kneaded dough directly without proofing, and then evenly brush a layer of salad oil or cooked oil on the dough.
3. Next, we roll up the dough from left to right, try to roll it tighter, roll it from left to right to make the texture of the cake more, and the cake will be more beautiful.
4. Cut it into 1.5 cm wide dough mixture.
5. Next, we use the tiger's mouth to rotate the dough to make it rounder, and then stretch the edge and press it on the bottom surface to prevent it from spreading out during branding.
6. Sprinkle a layer of dry flour on the finished cake blank, cover with plastic wrap and let rise to twice the size, this time takes about half an hour, and it can be picked up lightly.
7. We start the pot on a low heat, the oil temperature is slightly hot and the front side down into the cake blank, so that the shape of the cake can be more beautiful, because the cake is particularly soft after proofing, we have to use a scraper to lift it into the pot to prevent deformation, brush a layer of cool oil on the cake, lock the moisture, make the cake more soft, burn until the bottom is golden, we turn over, cover the lid and simmer for about 40 seconds to open the lid, we turn over again, burn until both sides are golden brown and can be out of the pot, the whole process takes about 3 minutes.
8. It is necessary to pay attention to the fact that the finished cake blank should not rise for too long, preferably not more than 1 hour, if the time is long, it is easy to collapse during branding.