Northerners love to eat pasta, basically every household will steam steamed buns, in addition to the necessary steamed bread and strong flavor of the baked cake is also essential, especially just baked baked cake fluffy soft, rich in layers, rich in flavor, burnt cake is to eat a lot of tricks, a variety of stuffed burnt cakes, various flavors of the burnt cake emerge in an endless stream.
There are dead noodles and noodles, dead noodles have a strong taste, noodles are soft and salty, I prefer noodles, easy to digest and the taste is also very good. Today we will share a noodle mille-feuille cake.
▶ Millefeuille peanut stuffing sauce baked cake (noodle version)
【Ingredients required】: 300 grams of ordinary flour, 3 grams of yeast powder, 160-170 ml of warm water
【Auxiliary ingredients】: 10 grams of sugar, 1 egg, 10 grams of cooking oil
【Required Tools】: Rolling pin, pan / pan
【Start production】:
First, and noodles
Today's baked cake is a pie with noodles, so it is inseparable from the yeast powder, the flour, yeast powder, eggs, sugar, warm water are stirred together, and finally present a large piece of ground flocculent state, plus some cooking oil to start kneading the dough, and finally knead into a smooth and soft dough.
❤ Considering the reason for the noodles, the eggs used here are at room temperature, if the eggs just taken out of the refrigerator should be soaked in warm water for a while, otherwise it will affect the fermentation speed of yeast;
❤ Stir into a flocculent dough and then add cooking oil to knead the dough because this can make the dough softer, and this ratio and the water content of the dough is relatively large, and it will not stick to the hands when adding oil and noodles, which is very convenient.
Second, the noodles
After kneading the dough to carry out a sealing operation, the winter weather is relatively cold I am generally placed in the oven fermentation, no oven friends can be placed in the warm water basin or warm water pot for a simple fermentation, first of all, the speed of fermentation in the warm water basin may be slower, the dough fermentation to twice the size of it.
The baked cake is not soft and our noodles are also very related, be sure to let the dough fully fermented before starting the next step of the work, check whether the dough is fermented well there are the following factors:
1. The dough volume has become significantly larger and the weight has become lighter;
2, the finger pokes the hole without shrinking back;
3, tear open the dough to see the rich honeycomb tissue;
Satisfying these points at the same time means that the dough is very successful, which lays a solid foundation for the baked cake.
Third, exhaust
After the dough is made, the next step is to carry out an exhaust work, the gas produced by the yeast powder in the fermentation process is discharged clean, so that the dough will have a secondary dough process to bake the cake will be very soft.
❤ My square water content is slightly larger, the dough will be particularly sticky after it is good, when taking the dough, you can sprinkle some dry powder on it or rub oil on the palm of your hand / dip in water to quickly take out the dough;
4. Embryonic
After exhausting, press flat, roll out into a rectangular thick dough sheet, first apply a layer of puff pastry, and then sprinkle into the finished peanut filling, roll up from the bottom, try to roll as tightly as possible, roll up and then pinch the closing point of the corner to prevent leakage of the filling, and then the agent, and then pinch the two sides tightly, press the hands inward, you will get a slightly small oval shape, and then use the rolling pin to roll out evenly, so that the embryo is ready.
❤ Puff pastry: boil the cooking oil on the flour, season with salt and five-spice powder, and the consistency is mastered by yourself;
❤ Peanut filling: fry the peanuts, beat the peanuts into finely crushed peanuts with a blender, add salt, five-spice powder, a little paprika to adjust the taste, very delicious;
❤ When rolling, the force must be even, so that the level will be better;
Fifth, branding
Baking this kind of layered slightly thicker cake I like to use a pan the most, the pot is fully preheated and then brushed with oil, put the cake embryo into it, the surface is brushed with some oil to lock the moisture of the cake, cover the lid and start to burn, all the way to the bottom of the fixed surface, so repeatedly burned, and finally burned to both sides of the golden brown and pressing can quickly rebound this cake is ready.
Freshly baked cakes are particularly fragrant, especially the taste of peanuts, and the taste is fluffy and soft, salty and delicious, if you are interested, you can also try it.
Little Ha draw the point, here to look carefully Oh!
❤ Flapjacks should pay attention to good heat, too big and too small, otherwise it is easy to appear uncooked or dry and the outside;
❤ When rolling out the cake embryo, the force should be consistent and uniform, so that the level is uniform and beautiful;
❤ The filling can be put according to their favorite, you can put sesame sauce or bean paste;
I am a gourmet erha, a post-90s mother who likes food and prefers to do food. Original is not easy, if my article is helpful to you or you are interested in my article, please click to support it, I will bring you a different food tutorial every day. Of course, if you don't understand what you want to learn, you can leave a message below!
This article is originally produced by "Gourmet Erha", and unauthorized porting and plagiarism are strictly prohibited.