The practice of making dough five spice baked cakes, how to make dough baked cakes

Ingredients: flour, baking powder, yeast powder, sugar, thirteen spices (five-spice powder), cooking oil, warm water.

Production: <>

1. Pour 500 grams of flour, 5 grams of yeast powder, 5 grams of aluminum-free baking powder, 50 grams of sugar, and 350 grams of warm water into the bowl.

2. Knead it into a smooth dough, knead it several times to make it gluten, and then put it aside to rise for about 20 minutes (at room temperature), and cover it with plastic wrap in winter, and the time is slightly longer.

3. Then to make the puff pastry, pour an appropriate amount of flour cooking oil and thirteen spices into the bowl (in the early years, five-spice powder was put in the bowl), and the ratio of flour and flour is 1:, please keep in mind, but where to make baked cakes can be universal.

<>4. After the dough is rising, first roll it into long strips, and then knead it into an agent of equal size, which is traditionally called "lower agent", roll out the thin slices, and then apply puff pastry, as shown in the picture above.

<>5. Then start to roll from one end, roll it into a small tower shape as shown in the picture above, then press it into a cake embryo, and then use a rolling pin to roll it thin, and then put it into the pot after all is done.

6. Put a little bottom oil in the pot, use an electric baking pan, put it in when the oil temperature rises to 160 degrees, and burn it until both sides are golden brown.

1. The production of puff pastry, in the early years, the practice was to put five-spice powder, and later found that thirteen spices were more timely, so now it is used instead, if you don't like this taste, use the traditional one.

Baked cakes must be made with traditional recipes, and all kinds of improved methods are eaten, and you can't always find the feeling of eating when you were a child.

You can do this:Ingredients: 200 grams of medium flour, 12 grams of corn oil, 2 grams of salt, 100 grams of water, 20 grams of sugar, 5 grams of corn starch, appropriate amount of white sesame honey.

Steps: 1. The ingredients are as follows.

2. Pour flour, oil, salt water into the container, stir out the cotton wool with chopsticks, start to knead it on the kneading board, put it in the container, cover it with plastic wrap and relax for 20 minutes.

3. Relax the dough.

4. Roll the dough into long strips.

5. Cut 6 dough dough of the same size evenly.

6. Take one of the doughs and roll it round.

7. Roll out the dough into the shape of a cow's tongue in turn.

8. Mix corn starch and sugar well and set aside.

9. Sprinkle the granulated sugar on the surface in front of you in turn.

10. Then pinch up the transverse surfaces on both sides, close the mouth and pinch tightly.

11. Roll out the dough again.

12. Coat the surface with honey and sprinkle white sesame seeds.

13. Preheat the oven to 220 degrees and bake for 12 minutes.

14. Take a look, take a look, the hollow baked cake is ready.

15. Take a bite.

1. Noodles: Prepare a clean container, add 200 grams of low-gluten flour, 2 grams of yeast, if there is no low-gluten flour at home, you can also use 160 grams of ordinary flour and 40 grams of cornstarch to replace, then add 120 grams of water to the flour, stir into a dough flocculent shape with chopsticks, then pour in 15 grams of corn oil, continue to stir and mix evenly with chopsticks, knead into a very delicate, smooth and soft dough, cover with a lid or plastic wrap, and ferment to twice the original size at room temperature.

2. To make puff pastry: add 30 grams of flour, 1 tablespoon of five-spice powder, 1 teaspoon of salt to the bowl, stir and mix well; **, add 60 grams of cooking oil to the pot, pour the hot oil into the flour after the oil is hot, stir quickly and mix evenly, let it cool, so that the puff pastry part is ready.

40 minutes the dough is almost fermented, take out the fermented dough, do not need to exhaust, directly knead into long strips, then roll out rectangular slices, brush a layer of cool puff pastry on it with a brush, sprinkle a little dry flour, roll up the dough from one end, close the stuffy mouth and knead it tightly, and then close the dough upwards, turn it from one end to the inside, turn it twice and pull it down, so that the agent is completed.

4. Take a divided agent, roll it out into a cow's tongue shape with a rolling pin, fold it up and down to the middle, roll it out again, and roll it up from one end. Then brush a layer of corn oil on top of all the agents with a brush gear, or brush with a layer of water, dip them in full sesame seeds, and then use a rolling pin to roll the agents into a rectangle, so that the sesame seeds will stick more tightly, and then spread a layer of oil paper on the baking sheet, put the baked cake embryo into the baking tray, and continue to rise for 10 minutes.

5. After the raw embryo of the baked cake is proofed, the oven is preheated at 165 degrees in advance, and then the baking tray with the baked cake is sent to the oven, and the middle layer is baked for 25 minutes.

6. If there is no oven at home, the last step can be done with an electric baking pan, preheat the upper and lower plates of the electric baking pan in advance, brush a layer of edible Changqing oil on the upper and lower plates with a brush, and then put the baked cake raw embryo and cover the pot lid to burn, turn over and continue to burn for another 3 minutes after 3 minutes, and burn until both sides are golden brown, and it can be cooked thoroughly, because the baked cake is dough, it is better cooked, and it is not dented when pressed with a shovel, and it is cooked quickly rebound.

Ingredients: 500g flour, 290g water

Seasoning: 2g salt, 1 tablespoon of blending oil, 3g of yeast (dry), appropriate amount of sugar.

Step 1: Mix the flour with yeast and salt.

Step 2: Add water and form a dough.

Step 3: Pour in the oil and continue kneading.

Step 4: Knead all the oil in.

Step 5: Allow for more than half an hour until the dough grows.

Step 6: Exhaust and proofrise at room temperature for 10 minutes.

Step 7: Put oil in the pan, turn off the heat when the oil is hot, pour in the flour and stir-fry.

Step 8: Stir-fry until puff pastry.

Step 9: Take half of the dough and roll it out into a cake.

Step 10: Smear with puff pastry, sprinkle with salt and peppercorns, and sprinkle sugar on those who like sweet.

Step 11: Roll it up.

Step 12: Divide into 4 portions, roll and flatten.

Step 13: Roll out the dough.

Step 14: Grease and bake the raw embryo of the baked cake and it is ready.

Ingredients: 500g flour, 290g water

Seasoning: 2g salt, 1 spoon of blended oil, 3g of yeast (dry), appropriate amount of sugarStep 1: Add yeast and salt to the flour and mix.

Step 2: Add water and form a dough.

Step 3: Pour in the oil and continue kneading.

Step 4: Knead all the oil in.

Step 5: Allow for more than half an hour until the dough grows.

Step 6: Exhaust and proofrise at room temperature for 10 minutes.

Step 7: Put oil in the pan, turn off the heat when the oil is hot, pour in the flour and stir-fry.

Step 8: Stir-fry until puff pastry.

Step 9: Take half of the dough and roll it out into a cake.

Step 10: Smear the puff pastry, sprinkle with salt and peppercorns, and sprinkle the sugar if you like sweetStep 11: Roll it up.

Step 12: Divide into 4 portions, roll and flatten.

Step 13: Roll out the dough.

Step 14: Grease and bake the raw embryo of the baked cake and it is ready.

The dough should be covered with a lid and fermented to twice the size at room temperature, and the following is the specific method:

Ingredients: 200 grams of all-purpose flour, 110 grams of water, 2 grams of yeast, 2 grams of salt, 3 grams of sugar, 30 grams of vegetable oil, 20 grams of flour, 4 grams of salt and pepper, half a spoon of dark soy sauce, 15 grams of water, appropriate amount of white sesame seeds.

1. Add all-purpose flour, yeast, salt and sugar to the container and mix well.

2. Knead the evenly mixed flour into a smooth dough.

3. Cover and ferment at room temperature for half an hour to 2 times the size.

4. Pour vegetable oil into the hot pot, after the oil is hot, add flour, pepper and salt, and stir-fry over low heat until it changes color and turns yellow.

5. Exhaust the fermented dough to its original size, let it stand for 15 minutes, and roll it out into large thin sheets.

6. Spread the prepared salt-and-pepper ghee evenly on the dough.

7. Roll the dough from the long side into a long roll.

8. Cut the long roll into an even mixture.

9. Pinch both ends of the agent.

10. Hold the agent upright and press it flat into a dough.

11. Brush the dough with dark soy sauce and dip it in sesame seeds.

12. Bake in a preheated oven at 180°C for 15 minutes.

Minutes out of the oven and ready to eat.

The practice of sesame baked cake is detailed in detail Cuisine and efficacy: Northwest cuisine, spleen conditioning recipes, stomach conditioning recipes, deficiency and body nourishing recipes.

Taste: Original Taste Process: Dark oven baking Sesame baked cake Ingredients: Ingredients: 600 grams of wheat flour.

Excipients: 15 grams of yeast, 100 grams of sesame seeds.

Seasoning: 10 grams of salt, 25 grams of rock sugar, 2 grams of Sichuan pepper, 1 gram of fennel seeds [cumin seeds], 60 grams of sesame paste, 1 gram of alkali, 50 grams of peanut oil Characteristics of sesame baked cakes: This cake is crispy on the outside and soft on the inside, fragrant and delicious.

Teach you how to make sesame baked cakes, how to make sesame baked cakes to be delicious 1Put the flour in a basin, add yeast and water, mix evenly, mix well, mix into a dough, cover with a wrung out wet cleaning cloth, and let it rise until the dough is slightly raised into tender leaven dough.

2.Stir-fry the peppercorns and cumin in a pot until fragrant, crush them, add sesame paste, refined salt and peanut oil, stir well, and set aside.

3.Put the dough on the cutting board, put in the alkali, knead it well, knead it thoroughly, divide it into small pieces, knead it into a rectangle, roll it out, shake it into a long piece by hand, smear it with fried sesame paste, roll it into a cylindrical shape, press it flat, brush it with sugar, dip it in sesame seeds, and it becomes a baked cake green blank.

4.Stack the raw pancakes evenly into a baking tray and place them in the oven or oven until the surface is golden brown and the inner shell is soft and ripe.

Put flour, water and yeast powder in a basin. I use milk and noodles this time, and if I use milk and noodles, the amount of milk needs to be increased as appropriate.

Mix the noodles with a chef or bread maker for 10 minutes. If you knead the dough by hand, you only need to knead it for 10 minutes.

Knead into a smooth dough.

Cover with plastic wrap or a lid and let it rise in a warm place until it is twice the size of the original one. I put it in the oven with the fermentation function, and fermented it at 38 degrees for one hour and twenty minutes.

Take out the dough and knead it again and again for a while to form a dough.

Cut into deciduous portions with a knife. I'm guessing it's going to be cut, pretty much it.

Take one of the servings and knead them into a ball.

Roll out the cake with a rolling pin.

Roll out into a round cake with a thickness of about one centimeter.

Heat a pan and put the cakes in over medium-low heat.

Close the lid. The pancake must be covered with a lid, otherwise the pancake will be too dry and hard. Alternatively, you can sprinkle some water in the pot to avoid drying out and hardening.

My pot can hold three pies at the same time.

When one side is golden, turn over and sear the other.

I feel that there is air bulging in the cake, and I can bounce it when I press it down with my hand, and it is almost cooked.

The following is the dough kneaded by hand.

Introducing the dough. Notes:

I made these 6 dough cakes with half a spoonful of yeast and kneaded them with warm water. Knead the dough and cover the dough with a lid or wrap it in plastic wrap. Because it was cold, I put a hot water bag under the basin. Then wrap the hot water bag and basin with a small sheet.

It was ready in about 2 hours.

If you see that the dough is honeycomb-shaped, it is considered to be good.

Then knead with a little alkaline flour (baking soda) and flour. Then put it in the warm nest of a small hot water bag and continue to sleep.

I'll see it again and send it again.

And they were kneaded into cakes one by one.

Don't be in a hurry at this time. This is a very crucial step, which is to continue to put the bread to sleep. Let them loosen up and grow a little longer. This one takes about half an hour. I'll have to cover it too.

Then, it's ready to be burned.

Remember, the rest time before entering the pot is very, very important. Also, it is best to use low-gluten noodles for noodles.

If it is steamed buns, wrap the buns and let the buns sleep first. Put the buns in cold water. After steaming, don't be in a hurry to open the lid. Open the lid 10 minutes later after turning off the heat, otherwise the bun will go down.

Steamed buns are the same as buns).

Sent to destroy the burned Huai talk about the practice of nuclear lead digging.

Make the noodles first, and make the noodles the night before! OKL the next day.

Ingredients: flour, Yanshan brand instant dry yeast, cooking oil, salt.

Specific steps: Step 1: Mix the dough.

Appropriate amount of flour, add dry yeast and stir well, add an appropriate amount of warm water, subject to not hot hands, about 3 to 5 minutes, until the noodles do not stick to your hands, the surface is smooth, and the noodles for baking cakes should not be too wet.

Step 2: Dough is raised.

Rise at about 35 degrees for about 25 minutes, if the temperature is low, you can consider sitting the basin in a container that is not hot, the standard to check whether it is fermented is to open the dough, if the bubbles are enough, generally speaking, the volume is to 2 times the original.

At this time, it is necessary to knead again for 2 minutes, and proceed to step 3: roll out the dough.

Roll it out into a circle, add a small amount of oil, dip the four corners into each other, let the oil cover evenly, add an appropriate amount of salt and pepper according to the taste, dip evenly, roll it up and re-wrap it into a dough, and roll it out to a thick round dough.

Note: Do not put too much dry flour on the panel when rolling the dough, otherwise there will be white flour grains on the brand, which will affect the appearance; The oil can't be too much;

Secondary fermentation, about 5 minutesStep 4: Searing.

Heat the pan over high heat, add a little oil, spread evenly with a spatula, change to a 3-level low heat, top the cake, turn it every 2 minutes, and repeat it for 15 to 25 minutes to make a fragrant and beautiful dough baked cake.

Note: Don't have too much oil, otherwise it will scorch.

Step 5: Remove from the pan.

Out of the pan, all four, slightly break the baked cakes, and add a small amount of air.