How to make dough cakes, how to make dough cakes

Ingredients: 200 grams of flour, 2 grams of yeast, 1 egg, a little dried cranberry.

Method: 1. Put the flour into a basin, dry the cranberries, and prepare the eggs.

2. Beat the eggs into the flour, add the yeast and stir well.

3. Stir into a large dough flocculent while adding warm water, add water at a time, don't add too much at once.

4. Knead the dough into a smooth dough, wrap it in plastic wrap, put it in a warm place, and ferment twice as large.

5. Place the dough on a cutting board and knead the chopped dried cranberries into the dough.

6. Cut the kneaded dough into small pieces of moderate size, arrange the circle and press it flat to make it into a small cake shape.

7. When all is done, brush the electric baking pan with a thin layer of oil, put the blank, cover the lid and let it rise for 10 minutes to become larger.

8. Boil to the bottom to set and turn over, continue to burn until both sides are slightly yellow, and press it to get out of the pot.

9. This dough cake is sweet and sour, delicious, full of fragrance when you bite into it, simple and nutritious.

Preface. There is always a time to get up late in the morning, and this time is also busy and tired, and I can't wake up in the morning, and there is not enough time to make breakfast when I am lazy.

My husband doesn't like to eat lazy pastries, so I made some dough cakes in the evening.

I still had half a zucchini left in the fridge, so I beat it into juice and put it in the dough.

Warm it up in the morning, cut it in the middle, spread it with hot sauce, put vegetables and ham slices, and eat it with milk

Material. Ingredients: 400g wheat flour, 6g yeast;

Excipients: half a zucchini, appropriate amount of salt, 6g yeast dough cake.

Add yeast and salt to the flour and mix well.

Zucchini is squeezed with water to make juice.

Stir the zucchini juice into the flour.

Let the flour and the soft dough rise for 1 and a half hours.

Rise the dough, add some flour, knead and exhaust, and let it rise again for five or six minutes.

Divide the dough into portions and knead into small pies.

The electric baking pan can be turned on to put in the small cakes and fry them.

In 3-4 minutes, the small cakes can be out of the pot, and the small cakes that have just come out of the pot are very fragrant with some sauce.

Tips: The dough is moist and soft, and the small cakes made are soft and delicious, and when kneading the dough, dry the flour in many ways to avoid sticking to your hands.

Dough ratio: 500 grams of flour, 280 grams of water, 5 grams of yeast, 4 grams of baking, 10 grams of sugar.

===Preparation method of dough cake:

1. First of all, you must make good noodles like steamed buns and steamed buns.

2. Wake up slightly after the dough is ready, knead the awakened dough into a soft dough and then roll it into a round cake. (You can also add sugar or bean traps to each of the next ingredients, and then roll them into round cakes, so that it becomes a dough sugar cake and a dough dough cake.) Personally, I think it's more delicious).

3. Heat the pan, put a little oil into the cake, slowly cook it over low heat, turn it over, and brush it with oil on both sides.

Ingredients: flour [1].

Excipients: baking powder, baking powder, butter, cooking oil, water.

Method 1Add an appropriate amount of baking powder and baking powder to the flour, add water and let it rise for 20 minutes.

2.After proofing the dough, divide it into homogeneous agents on the panel, roll it out into long strips of oil, roll it up, flatten it, spread butter on top, roll it up again and flatten it into a round shape.

3.Brush a layer of cooking oil in the pan, put the cake blank into the pan, and bake it on low heat until golden brown on both sides.

The dough cake is made as follows:Ingredients: 200 grams of tofu residue, 350 grams of wheat flour.

Excipients: 5 ml oil, 1 gram of salt, 3 grams of yeast powder.

Steps: 1. First prepare tofu residue and wheat flour.

2. Then use diluted yeast powder and form a dough to rise.

3. Proofing the noodles.

4. Make a dough with uniform size.

5. Sprinkle with a pinch of salt.

<>7. Roll up. <>

8. Roll out into cakes.

9. Put it in an electric baking pan and burn. Sear until golden brown on both sides.

The dough cake is made as follows:

Ingredients: 400g flour, 4g yeast powder, a green onion, and an appropriate amount of white sesame seeds.

Steps: 1. Add an appropriate amount of warm water to the yeast powder and let it stand for a while. Then slowly pour in the flour and knead into a dough. The dough of the pancake must be soft.

2. Brush a layer of oil on the surface of the dough, search for a few feet, and then cover with plastic wrap. The mausoleum is about an hour old.

3. Chop the green onion and put it in a bowl, then add a pinch of salt and white sesame seeds. Add a little oil to the pan, and when the oil temperature is six layers hot, turn off the heat and pour it into a bowl. The scallion oil is ready.

4. When the dough is fermented to twice the original volume, it is basically fermented.

5. Sprinkle a little dry noodles on the surface and remove the dough. Rub until the surface is smooth and let it rise for another 10 minutes.

6. Roll out the dough, spread the scallion oil evenly on the dough, and roll it into a large roll from the inside out. Divide the dough into small pieces one by one by hand.

7. Pour a little oil into the electric baking pan, knead the dough into a cake shape, and put it into the electric baking pan. Stick a little water to your finger and tap it in the middle of the cake. Then glue the sesame seeds on top.

8. Cover the pot with a lid, and when the bottom surface is golden brown, turn the dough once. Then proceed to sear the other side to a golden brown. Golden brown on both sides and ready to cook.

Dough cakes can do this:

Ingredients required: 300 grams of flour, 3 grams of yeast, 5 grams of sugar, 250 ml of warm water.

Preparation steps Put grams of flour into a basin, add 3 grams of yeast and 5 grams of sugar to promote yeast fermentation. Mix the dough with 250ml of warm water and stir as you pour.

2. Stir until you can't see the dry flour, cover it with plastic wrap, let it ferment to twice its size, and put it in a warmer place to ferment faster.

3. The volume of the fermented batter becomes larger, and the pores can be seen on the surface. Stir a few times to exhaust and stir to its original size.

4. Pour a little more flour on the panel and wipe a little on your hands. Because the flour has a lot of water, it is sticky, pour the batter onto the cutting board, and then arrange it into long strips. If you are sticky, dip it in some flour.

5. After arranging it into long strips, divide it into several evenly sized dough pieces. Then, with the help of dry flour, arrange it into small circles. Cover with plastic wrap and let it rise to double size.

6. The volume of proofed noodles becomes larger, and it feels light and fluttering when you pick it up.

7. Pour oil from the pot and heat the oil into the green billet. Pick up a piece of green billet, press it with your hand and stretch it. Or roll it out a few times with a rolling pin, but it's sticky because the dough is soft, and you can pull it with your hands at the end.

8. Don't cover the lid, turn it over several times to let it heat evenly.

9. Bake until the color of the cake surface is golden, and the surface will rebound quickly when pressed.

The first step in making dough is to mix the dough. Prepare 200 grams of flour, 5 grams of sugar, 1 gram of salt, 2 grams of yeast and 120 grams of water. All-purpose or low-gluten flour or whole wheat flour, warm water at about 60 degrees, baking powder dissolves in warm water, mixes all the ingredients together, and forms a softer dough.

Leave to ferment in a warm place for 40 to 50 minutes.

After fermentation, the dough is taken out, the flour is sprinkled on the cutting board, and the cake is rolled out into a pancake of any size.

Start to heat the pot on high heat, then put the cakes, put them directly into the pot without oil, and then turn to a slight heat. You can add a lid to the pot or not, and I personally think that the cake baked by the lid is softer. After about two or three minutes, you will see that the cake has bubbled up and turned over.

Continue to sear for another two or three minutes. You can turn the dough twice more and the cake is ready to come out of the pan.

The method of barbecue flavor dough cake has a clear level and a strong barbecue flavor.

My husband eats five of such soft dough cakes in one meal, and recently he has been saying that he has gained six or seven pounds.

The dough cake is fluffy and delicious.

This is easy and delicious.