How to make the oil cake soft and delicious, how to make the oil cake soft and delicious

A clever way to make oil cakes.

1. Warm water and noodles: When mixing noodles, use warm water to mix flour, yeast, sugar, and eggs together to make it a soft dough, and the temperature of the water used should also change appropriately in different seasons.

2. Proper fermentation: After kneading the dough, put the dough in a warm place such as the stove for fermentation, and it is best to cover the dough with a damp cloth during fermentation to prevent the dough from drying out and becoming hard, and finally make the dough volume expand to twice the size.

3. Moderate kneading: After the dough is proofed, gently squeeze the dough for exhaust, and then gently knead the dough to prevent excessive force and excessive gluten formation.

After that, divide the dough into several evenly sized agents and roll them out into dough.

4. Grasp the heat: brush a small amount of vegetable oil in the pan, put the dough cake into the pot, cover the pot, fry slowly over low heat, about six or seven minutes, turn over the bottom after the bottom is set, and fry for a few more minutes before you can get out of the pot.

Here's how to do it. Homemade oil cakes.

Ingredients: 300 grams of all-purpose flour, 3 grams of salt, 100 grams of boiling water, 80 grams of cold water, appropriate amount of vegetable oil.

Steps: 1. Put flour in the basin, add salt, pour in 100 grams of boiling water, pour while stirring, add 80 grams of cold water to the remaining dry flour, and stir into a dough wadd.

2. Knead the dough into a smooth dough, if you get your hands, knead it for 2 minutes, so that it won't get your hands dirty, brush the surface with vegetable oil after kneading, and cover it with plastic wrap for 2 hours.

3. The dough is good, smear an appropriate amount of oil on the panel to prevent sticking, take out the dough, pull it into long strips, and then cut it into 5 or 6 small pieces.

4. Roll out the small agent into a rectangular dough sheet of about 1 mm, brush with a little oil, and sprinkle some flour on top.

5. Fold the dough sheet into a fan shape.

6. Stretch long, one end rolled from the outside to the inside.

7. After rolling, press one end under the embryo so that the cake embryo is ready.

8. After all the cake embryos are done, cover with plastic wrap and relax for 10 minutes.

9. Gently press the loose cake embryo open, then the ductility of the dough is better, and you can roll it out.

10. Preheat the electric baking pan, brush an appropriate amount of oil on the bottom of the pot with a silicone brush, wrap the cake base around the rolling pin, put it in the pot, cover the lid and burn for 2 minutes.

11. Lift the lid of the pot and the cake embryo bulges.

12. Turn over and cook for another 1 minute.

13. When baking, use chopsticks to repeatedly pinch the cake, the purpose is to make the cake more layered and softer.

14. The cake is baked until both sides are slightly yellow, and then it is cooked.

15. After all the oil cakes are baked, it is best to eat them while they are hot.

16. When eating, there are many layers and it is particularly soft, and the bite is full of fragrance.

How to make a fluffy and delicious pancake:Ingredients: 200 grams of warm water, 300 grams of flour.

Excipients: appropriate amount of green onion, appropriate amount of oil.

Steps: 1. Prepare the flour, slowly pour warm water into the flour, and stir the flour into a large flocculent shape while pouring the water. This step is very important, if you use your hands directly, it will stick to your hands full of flour.

Then knead it with your hands to knead the flocculent flour into a dough.

2. This is the dough that has been kneaded twice and let stand for 5 minutes in between. The dough is smooth and doesn't stick to your hands.

5. Then roll out into cakes. There is a trick to rolling out the cake here, it will take a bit of effort to roll out a dough directly, because the dough will retract. We can simply roll out each dough a few times to form a thicker cake, and after it is done, it is simple to roll it out from the first operation.

6. The last is branding. Do not use low heat when baking cakes, because the cakes baked over low heat are not only hard but also oily, but also oily. When we burn with high heat, let the cake be heated quickly, brush the oil on both sides, the cake embryo quickly changes color and mature, so delicious and not hard, before the pot with chopsticks and a shovel to squeeze the cake to the middle, so that the cake will be looser, the taste is good.

Here's how to make the delicious and fluffy pancakes:Ingredients: plain flour, Angel yeast, warm water, sugar, edible alkaline noodles.

1. Add Angel yeast, sugar and a little edible alkaline noodles to the flour and stir well.

2. After pouring warm water and forming a smooth dough, seal it and place it in a warm place to rise.

3. Rock return will divide the proofed dough into small balls of uniform size after exhausting.

4. Take a dough and roll it into an oval shape.

5. Roll up from one end.

6. Roll it up and put it up.

7. Press down with the palm of your hand.

8. Then roll it into a circle that is neither thick nor thin.

9. After rolling out the dough in turn, cover it with a fresh film of coarse jujube traces and let it rise for 10 minutes.

10. Put the proofed cake blank into the electric baking pan. Iwanand.

11. Baiming both sides can be golden, and the baked cake can be sandwiched with meat or cold vegetables.

Steps of the oil cake:Ingredients: 500 grams of flour.

Excipients: appropriate amount of oil, appropriate amount of salt.

1. The first step in making pancakes is to mix noodles.

2. Knead the two types of dough together, then cover with plastic wrap and let rise for half an hour.

Add 25 grams of hot oil to the flour and stir well so that the puff pastry is ready.

4. After the dough is awakened, take it out, no longer need to knead excessively, and roll it directly into a large round cake.

5. You can sprinkle a little dry flour on the top, which can also play a better layering role, roll up from one end and roll into a long strip.

6. Then coil up the rolled strips, as shown in the picture above.

7. Finally, use a rolling pin to roll out a round cake, don't roll it too hard when rolling, and roll it gently, so that the layers will not be compacted.

8. Put oil in a frying pan or electric baking pan, put in the rolled cake and start to bak the cake, and when the surface of the cake bulges up a big bag, then turn it over, the bulging bag means that there are many layers in the oil cake and it has not been compacted.

9. Bake until golden brown on both sides, turn the noodles three times, and it is almost done, so that a pancake is ready.

10. Crispy on the outside and soft on the inside, with clear layers.

1. Prepare a basin, add flour, yeast, baking soda, salt, sugar, and mix well.

2. Slowly add warm water, colleagues stir into a flocculent shape with chopsticks, and leave a little flour for the dough, the dough must be soft and non-sticky, and the taste is not good if it is hard.

3. Wake up with the dough for a while, knead it until it is smooth, and put it in a warm place to ferment.

4. Wait until the dough is twice as large, open it into a honeycomb shape, knead it smooth with a little oil, and let it rise for 10 minutes.

5. Divide the mixed dough into a number of small agents, add a little flour to the panel, roll it out with a rolling pin, and make three cuts on the dough.

6. The oil is heated (not too hot and easy to paste), the cake embryo is very soft, the surface can be stretched appropriately, and the surface is quickly tapped with chopsticks, which is easier to fluff and expand.

7. The oil temperature is well controlled, the fire can be slightly reduced, and the oil cake only needs to be fried once. Look at the flipped.

8. The fresh, fragrant and soft oil cake is baked, and the appetite is not great.

Here's how:

Ingredients: Appropriate amount of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper.

1. Put an appropriate amount of flour into an appropriate container, pour an appropriate amount of water into the container containing flour and stir well. Put the dough and smooth until it is smooth.

2. Take the flour to the board and knead it into long strips. Use a knife to cut the long strips into cubes. Then use a rolling pin to roll out the lumpy dough into a thin crust.

3. Put the seasoning into the dry dough. Wrap the dough with the seasoning and roll out the dough with a rolling pin. Don't put too much seasoning in the dough or it will leak the oil.

4. Pour an appropriate amount of oil into the wok, put the woks with the oil on the stove, and turn the heat to a slight heat.

5. When the oil is hot, put the dough rolled out with a rolling pin into the oil pan. Keep turning it with a shovel.

6. After both sides of the pancake are browned, the pancake is ready. Then place the pancake on the board and use a knife to cut the pancake into several pieces. Place the sliced oil cake in a suitable container.