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I believe that most of the mothers who make breakfast are distressed about what to eat in the morning, every day steamed buns, buns, wontons, porridge, is really tired of eating, so today to share a particularly delicious and delicious food, that is, mille-feuille cumin cake, a cake two kinds of taste, to meet the needs of the whole family, not only sell well, but also especially in line with the appetite of children, no matter who looks at it wants to eat. Let's take a closer look at the production process.
ingredient
400 g flour, 3 g yeast, 2 g aluminum-free baking powder, 5 g sugar, 10 g rice wine, 200 ml warm water, cumin powder, chili noodles, vegetable oil, sesame seeds.
steps
Step 1
400 grams of flour add yeast 3 grams, aluminum-free baking powder 2 grams, sugar 5 grams, rice wine 10 grams, promote fermentation, with 200 ml of warm water and noodles, multiple times a small amount added.
Stir until there is no dry flour and knead into a softer dough.
The dough is then kneaded smooth, covered with plastic wrap and sealed and fermented for an hour.
Step 2
After 1 hour, the group has fermented to 2 times larger, and the inside is full of honeycomb eyes.
Sprinkle a little flour on the board, remove the dough, and knead it repeatedly to drain the air inside.
Step 3
Arrange the dough into long strips and roll out the rectangular dough.
Spread vegetable oil evenly over the bread, sprinkle with a little salt and chicken powder, and sprinkle a layer of cumin powder and chili noodles (cumin and the amount of chili pepper can be added according to your own taste).
Step 4
After the seasoning is finished, pour vegetable oil evenly on top and sprinkle a little dry flour to make the cake more layered.
Step 5
Fold the dough down twice, then up again.
Then brush a layer of oil on the crust, sprinkle with seasonings and flour, fold the dough in half, and gently compact to prevent the seasoning from leaking out.
Step 6
After the flavor is adjusted, the cake blank is started, and the dough is divided into two.
Roll out long and thin separately so that the layers of the cake are thinner and more uniform. Apply water to the dough to increase the stickiness of the dough and make the sesame stick more firmly.
Step seven
Like to eat sesame seeds sprinkled with sesame seeds.
Step 8
In order to fit in the pot, cut the prepared cake blanks shorter and put them into a steamer basket covered with a damp cloth, and let them ferment for 10 minutes (fermentation until the cake blanks are slightly bulging, so that the steamed cake tastes softer).
Step 9
After the water has come to a boil, put the cake blanks in a pot and steam for 15 minutes. The salty cumin cake has been steamed, we take it out, cut it smaller and eat it directly, the taste is fluffy and soft.
Tips
If you want to eat a little more crispy, we can burn it, start the pot on low heat, pour in the appropriate amount of vegetable oil, put the cumin cake into the pot when the oil is 50% hot, keep the low heat and burn for 1 minute.
When the bottom of the cake is golden brown, turn the other side and burn both sides to a golden brown.
Cut the baked cake into small even pieces, so that you can hear the clicking sound when you cut it.
The crust is crispy and soft and layered.
Technical highlights
1. The noodles should be served for more than 1 hour, and the noodles appear honeycomb-like.
2. The secondary fermentation should take more than 10 minutes to prevent it from being soft after steaming.
finished product
Well, this simple home-style mille-feuille cumin cake is ready, a kind of cake two ways to eat, the elderly, children eat steamed, less oil healthy. Young people eat crisper and more chewy to meet the needs of the family. If you want to eat it yourself, you will always make your favorite taste.
I am Ah Fei, thank you for your support of the first cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook do not forget to pay attention, Ah Fei thank you for watching.
Copywriter: Dragon Er