<h1 class="pgc-h-arrow-right" data-track="1" > love to eat burnt cakes do not have to go out to buy, teach you 7 kinds of burnt cake methods, recipe detailed zero addition! </h1>
Once in the spring, I especially like to make baked cakes to eat, and as long as it is to eat delicious baked cakes outside, I must have the idea to make it when I go home, and today I will share with you the method of 7 kinds of baked cakes, noodles, wrapped in oil and puff pastry, and there is one kind of baked cake that you like!
<h1 class="pgc-h-arrow-right" data-track="3" > [spiced sesame cake].</h1>
Ingredients: 200 g of low gluten flour, 120 g of water, 15 g of corn oil, 2 g of yeast powder. Puff pastry: 30 g flour, 60 g hot oil, 3 g allspice powder, 4 g salt, sesame seeds to taste.
【Steps】
1: Pour water and yeast flour into the low gluten flour, stir into a flocculent form, then pour in 15 grams of corn oil, and knead the dough into a smooth and fluffy tissue very delicate dough.
2: Cover the kneaded dough with plastic wrap for fermentation. Pour 30 grams of flour, a spoonful of five-spice powder, a teaspoon of salt into the bowl, pour the hot oil from the pot into the flour, stir quickly, and the puff pastry is ready.
3, half an hour to 40 minutes of time, the dough is almost ready, use your hands in the middle of a nest, the dough will not bounce or not sink, that is, the fermentation is completed.
4: Do not exhaust the dough, directly knead it, then roll out a rectangular thin slice, brush with a layer of cool puff pastry, sprinkle some dry flour. Sprinkling dry flour will make the burnt cake more layered.
5: Roll up the dough from one end and knead it. Roll it tight as you can. Don't let the puff pastry leak out.
6: Put the dough facing upwards, turn it inward from one end, turn it twice and pull it down, so that the agent is complete.
7, the good agent to take one, rolled into a cow's tongue shape, up and down to the middle of the fold, rolled out again, rolled up from one end.
8: Brush all the agents with a layer of corn oil, or brush a layer of water and dip them with sesame seeds.
9: Use a rolling pin to roll out the agent into a rectangle and continue to wake up for 10 minutes.
10: Preheat the oven to 165°C and bake in the middle for 25 minutes.
<h1 class="pgc-h-arrow-right" data-track="16" ></h1>.j
【Ingredients】Dough: 300 grams of ordinary flour, 170 grams of water, 3 grams of yeast powder, 5 grams of sugar. Puff pastry: 80 g of flour, 60 g of rapeseed oil, 1 chives, 1 g of allspice powder, 2 g of salt. White sesame seeds to taste.
【Step】1: Add water, yeast and sugar to the flour and stir into a flocculent form, and then knead into a relatively soft, non-sticky dough. Cover the top basin with kneaded dough and let stand for 30 minutes.
2, wake up time, we will make a puff pastry, pour oil in the pan, put in a small chives, low heat frying. I use rapeseed oil, rapeseed oil is especially suitable for making all kinds of cakes, the taste is particularly fragrant.
3: Fry the chives until slightly charred, remove the chives and throw them away. Fry the shallot oil with chives, which are better than fresh chives.
4: Pour the hot shallot oil directly into the prepared flour. It is particularly hot and does not need to touch the bowl immediately.
5: Add salt and five-spice powder to the puff pastry and mix well, let cool.
6: Sprinkle dry flour on the board, roll out the noodles into rectangular thin slices, evenly spread the puff pastry, and fold up and down in half to the middle.
7, left and right to the middle of the folded in half, do not rush to roll out the folded dough, buckle the basin, wake up for 10 minutes.
8: Roll out the dough again, roll out the rectangle, fold up and down in half again, fold left and right, and wake up for 10 minutes. Continue to repeat this action once. Folded 3 times in total. In this way, there can be a mille-feuille effect.
9: Roll out the folded dough into rectangles for the last time, do not roll too thinly, and cut into small rectangles.
10: Brush the baking tray with a layer of oil, stack the cake blanks, brush with a layer of water, sprinkle with white sesame seeds. Leave in the oven for 30 minutes, about 1.5 times taller. Preheat the oven to 170 degrees Celsius and bake in the middle for 20 minutes.
<h1 class="pgc-h-arrow-right" data-track="28" ></h1>
Ingredients: 300 grams of flour, 170 grams of water, 3 grams of yeast powder, 5 grams of sugar, salt, oil, five-spice powder, white sesame seeds, dry flour.
1: Add baking powder, water and sugar to the flour, stir until there is no dry flour and knead into a softer dough. Cover with plastic wrap and ferment until twice as large.
2: Sprinkle dry dough on the board, drain the fermented dough, exhaust and re-knead smooth.
3: Continue to sprinkle some dry flour on the board, knead the dough, and roll out into rectangular thin slices. Brush with a layer of cooking oil, sprinkle with salt and five-spice powder, and finally sprinkle with some dry flour.
4. Fold the dough up and down. Brush again with cooking oil, sprinkle with salt and five-spice powder, and finally sprinkle some dry flour.
5. Fold the dough from left to behind. Tighten the mouth, cover with plastic wrap and continue to wake up for 10 minutes.
6: Roll out the dough, brush with a layer of water and sprinkle with white sesame seeds. Don't have much water, as long as you can stick to the sesame seeds.
7: Put the cake into a hot non-stick pan without brushing the oil. Cover the pot and simmer over minimum heat for 20 minutes.
8: Turn over, cover the pot and continue to simmer on minimum heat for 15 minutes. Press the middle and edges of the cake with water, rebound without depression, and the cake is cooked.
<h1 class="pgc-h-arrow-right" data-track="39" >.jpg</h1>
Oil skin: 250 g of flour, 130 g of water, 60 g of corn oil.
Puff pastry: 50 g flour, 30 g organic butter. 300 grams of minced pork.
1: Pour water and corn oil into the flour, stir with chopsticks to form a flocculent, then knead into a smooth oil-skin dough, and knead as smooth as possible.
2, 50 grams of flour, add 30 grams of butter, you can also use lard, the same kneading into a ball.
3: Wrap the oil crust and puff pastry in plastic wrap and let it sit for 15 minutes.
4, take advantage of the time to wake up, we adjust the meat filling. Add 1 spoonful of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 50 grams of onion and ginger water to 300 grams of minced meat, stir until strong, then add salt to taste. If the meat filling wants to be delicious or not, first of all, the choice of meat, it is best to choose pork belly or front leg meat, mix the meat filling with the appropriate amount of water or broth, will make the meat filling full of soup.
5: Roll out the oil crust into a rectangle, put the puff pastry into a plastic bag and roll it into a small rectangle, and put the puff pastry in the middle of the oil skin.
6: Fold the oil skin on both sides to the middle and roll out the rectangle again. Then continue to fold in the middle, roll out again, repeat 3 times. The purpose of this is to get out of the hierarchy.
7: Finally roll out a rectangle and roll it up from one side. Roll up a little tighter.
8: Divide the rolled dough into small pieces, pinch the dough at both ends into the middle, organize it into a thick middle and thin edges by hand, and wrap it into a spoonful of meat filling. Push the mouth up with your right hand and tighten the mouth.
9: Brush the wrapped baked cake with a layer of water and sprinkle with white sesame seeds. Preheat the oven to 180°C, bake the cakes in the middle and bake for 35 minutes.
<h1 class="pgc-h-arrow-right" data-track="52" >【Prune cake】</h1>
Main ingredients: 300 grams of wheat flour, 170 grams of warm water, 1 gram of salt, 1 spoonful of cooking oil, 50 grams of plum vegetables, 100 grams of pork filling, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce.
【Specific method】
1: Add 1 gram of salt to the flour and stir well, then pour in warm water.
2: Stir while pouring, add a spoonful of cooking oil, knead into a smooth dough, put into a plastic bag to wake up the noodles for 1 hour.
3: Soak the plum vegetables in water in advance, wash them clean, and squeeze out the water. Prepare some pork filling.
4: Pour oil into a pan, add minced meat and stir-fry until discolored.
5: Pour in the chopped and squeezed plum vegetables and stir-fry, stir-fry the plum vegetables.
6, pour in 2 spoons of light soy sauce, a spoonful of old soy sauce stir-fry evenly, no need to put salt anymore, you can eat spicy can put in red pepper.
7, wake up the dough out of the kneading long strips, divided into nine points, take a dough agent, press a nest, wrap in the cold plum vegetable pork filling, in turn cover with plastic wrap, wake up for 10 minutes.
8, if you do too much, if you can't finish eating at once, we can roll the pork cake of plum vegetables into thin slices, put it on the oil paper, and then put a piece of oil paper on it, stack it up in turn, and use a plastic bag to freeze it. The next time you eat it, you don't need to thaw it and just take it out and burn it.
9, electric cake bell up and down the plate preheat, brush a layer of cooking oil, put in the prepared cake embryo, burn for 1 minute, turn over and continue to burn for 1 minute, open the lid and continue to burn until both sides are golden.
<h1 class="pgc-h-arrow-right" data-track="64" > pretzels</h1>
Oil skin: 200 g of ordinary flour, 10 g of corn oil, 100 g of warm water.
Puff pastry: 50 g flour, 25 g corn oil, 4 g peppercorns, 2 g cumin, 5 g sesame seeds, 3 g salt.
1: Pour peppercorns, cumin, sesame seeds and salt into the pot, sauté over low heat for 10 minutes, and beat the stir-fried ingredients into a powder with a blender, so that the pepper and salt powder is ready.
2: Make oil crust first, pour 100 grams of warm water into 200 grams of flour, stir into a flocculent shape, then pour 10 grams of cooking oil, knead into a smooth dough, cover with plastic wrap and wake up for 15 minutes.
3: Make puff pastry again, add 25 grams of cooking oil to 50 grams of flour, and then pour in the beaten pretzel and knead into a ball.
4: Roll out the oil crust slightly, wrap in the puff pastry and close it like a bun. This practice is a large puff pastry, which is simpler than a small one.
5: Wrap the puff pastry dough and roll out into rectangular flakes. The thinner the roll, the more layers there are.
6: Roll up the dough from one side. The mouth can be smeared with some water to stick.
7. Roll up the dough and divide it into uniformly sized segments.
8. Close both ends of each dough block, the specific method is: the outer layer of dough skin to the middle of the pinch tightly.
9, then flattened, with a rolling pin and then roll out a round roll flat some, in turn to make all the cake embryos, this time the oven can be preheated 170 ° C in advance.
10: Brush the rolled cake blanks with a layer of water, dip in sesame seeds, press tightly, put into the middle of the oven and bake for 20 minutes.
<h1 class="pgc-h-arrow-right" data-track="78" >.jaffein</h1>
Oil skin: wheat flour 300 g, warm water 170 g
Puff pastry: wheat flour 80 g, lard 40 g
Meat floss filling: 80 grams of meat floss, 20 grams of salad dressing (with or without) sesame seeds
1: Make oil skin first, add 170 grams of warm water to 300 grams of flour, stir into a flocculent form, and then knead into a relatively soft dough. Cover with plastic wrap and let rise for 1 hour.
2: Add 40g of lard to 80g flour, knead well and wrap well in plastic wrap. If you don't want to boil lard, you can buy a small package of lard of good quality.
3: Meat floss filling, I use seaweed minced meat floss, add 20 grams of salad dressing and mix well.
4: Divide the dough into 10 small doses, and the puff pastry is also divided into 10 parts.
5: Wrap a puff pastry in an oil skin and put it away.
6: Fold the mouth upwards, roll out into the shape of a cow's tongue, and roll it up from one end.
7. Flatten the mouth facing upwards again, roll out the long strip, and roll it up from one end.
8, the mouth is still facing upwards, the fingers in the middle of the press, the two ends inward.
9: Arrange into round thin slices and wrap in the meat and fluffy filling.
10: Flatten the mouth, brush the surface with a layer of water, dip in sesame seeds, and roll out into a circle.
11: Preheat the top and bottom pans and add the shortbread. Burn until golden brown on both sides.
I am Ruoyu's mother, like to cook, like to deal with chai rice oil salt sauce vinegar tea, like to share my three meals a day, share my cooking experience! Follow Ruoyu's mother in the kitchen and share food recipes with you every day! If you have better suggestions, we look forward to sharing them with me in the message area! The pictures and texts are all my original, it is strictly forbidden to carry, plagiarism must be investigated!