Golden cannabis cake is a kind of skin crispy inside soft, sweet Jiangnan small point, originally I was with the Chinese pastry master Shang Hongfang teacher to learn, the first taste, amazing its appearance and taste, crisp sesame biting in the mouth creaking, red bean paste sweet and milk aroma diffuse in the mouth, there is soft crust delicious, Mr. especially like, very much for his appetite.
Received the new product cf760 fermentation box, this household kitchen appliances I have been favorite for a long time, take advantage of the 618 decisive start, the appearance looks clean and elegant, the internal three layers of fermentation, there are lights, external water tank, electronic touch to control the fermentation time, temperature, humidity, intuitive and convenient operation, the most surprising thing to me is that there is actually ultraviolet disinfection function, in addition to fermentation can also be used as a disinfection cupboard, a multi-functional. In the future, you can use it to ferment the dough, make yogurt, make natto, do yeast culture, disinfect tableware and dishes, and no longer have to worry about insufficient fermentation at room temperature when it is cold. With it, recipes can be written to give accurate fermentation time, temperature and humidity, which is more standardized.
The golden cannabis cake I made was slightly improved on the basis of The Shang teacher's recipe, and I added condensed milk and butter to the dough, and the milk flavor was more abundant. The following portions can be made into two golden cannabis cakes. Whether you eat it yourself or for a banquet, you can definitely get your hands on it.
Ingredients: 300 g of low gluten flour, 7 g of butter, 10 g of sugar, 15 g of condensed milk, 8 g of fresh yeast, 170 g of water
Ingredients: 200 g of red bean paste, 20 g of white sesame seeds
make:
1. All ingredients are ready and softened with butter at room temperature.
2. Place the low gluten flour, sugar, condensed milk, butter and fresh yeast in the chef's mixing bucket.
3. Pour in the water.
4. Install the mixing bucket on the cook machine.
5. Choose 3 gears for 10 minutes to knead the dough.
6. Roll the kneaded dough into a round.
7. Place the dough in the fermentation tank.
8. Select the temperature 33 °C, humidity 75%, fermentation time 30 minutes, start fermentation.
9. This is a good way to ferment.
10. Knead the fermented dough until completely arranged, divide into 2 equal parts and roll into rounds.
11. Take a dough and press it by hand into a thin and thick round dough piece with a thin edge, add 100 grams of round bean paste filling in the middle, and wrap the bean paste filling with the dough skin.
12. Place the mouth down on the board and roll out into a 1.5 cm thick round cake.
13. Brush the surface of the cake blank with a layer of water.
14. Spread a layer of white sesame seeds and slightly compact the sesame seeds by hand.
15. Place the cake blanks in the fermentation tank.
16. Select the temperature 33 °C, humidity 75%, fermentation time 20 minutes.
17. Start fermentation.
18. Place the fermented cake blanks in a steamer and simmer for 20 minutes on low heat.
19. Let the steamed cake blanks dry until they are not hot.
20. Add oil in the pan, heat the oil and add the cake blank with the sesame seeds facing down.
21. Keep the oil temperature at 50% heat, which is about 150 ° C.
22. Fry until golden brown on one side and continue to fry over low heat.
23. After the other side is also fried golden, turn over and fry for another 1 minute.
24. Oil control can be fished out.
The essential:
1. The reason why low gluten flour is chosen is to have better fractureability.
2. Prepare the dough with cool water in the summer, preferably refrigerated and then used, so that the stirred dough is not easy to lose.
3. Brush the water to stick the sesame seeds, and then slightly compact, the sesame seeds are not easy to fall off when fried.
4. Fry the whole process with 50% oil temperature, so that the color and taste are good.