How to make a baked cake simple method, how to make a baked cake How to make a baked cake

Ingredients. 500g of plain flour (oily skin).

Water (oily skin) 250g

Peanut oil (oily skin) 125g

100g plain flour (puff pastry).

Peanut oil (puff pastry) 60g

Thirteen spices (puff pastry) to taste.

Salt (puff pastry) to taste.

Lean meat (filling) 200g

Thirteen spices, salt (filling) to taste.

Chopped green onion and oil (filling) to taste.

Sweet noodle sauce (filling) to taste.

Appropriate amount of sesame seeds (the more the better).

One egg mixture. The steps of Tangshan Yutian baked cakes.

Tangshan Yutian baked cake practice**11

Knead the oily skin material into a dough, buckle the basin and let it rise for half an hour.

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Place the puff pastry ingredients in a bowl and stir well and set aside.

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Prepare the minced meat, add condiments and mix well.

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Spread out the oily skin and wrap the puff pastry inside.

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Once wrapped, roll out into a rectangle and brush with a layer of lard or peanut oil.

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Roll up from one end and cut evenly into small pieces, I cut nine pieces.

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Wrap in minced meat. Tangshan Yutian baked cake practice**88

Dip the egg mixture in sesame seeds.

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Place on a baking sheet.

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Tangshan Yutian baked cake practice**1111Finished product.

1. Ingredients: 500 grams of all-purpose flour, 5 grams of yeast, 240-250 grams of water, 10 grams of sugar, 15 grams of corn oil or odorless oil.

2. First put the yeast into a small bowl with a small amount of warm water to melt the orange lead (the temperature is not too high, so as not to lose the effect), add sugar, flour, yeast water to the basin with your hands and evenly, and then slowly add the remaining amount of water, add corn oil and knead it into a dough first, and then knead it into a smooth dough after 10 minutes.

3. Because it was already very cold at home in Xi'an in early November, the oven fermentation function was started to make dough. Take it out after 30 minutes.

4. Take the dough out of the oven, exhaust and smooth, and continue to send it to the oven for a second proofing, which takes 15 minutes.

5. Fermentation here does not need to be as strict as steaming steamed buns and making bread. The dough is removed from the basin, vented, and the dosing is dispensed.

6. Each serving of about 65g can make 12 pieces: this gram of cake is suitable for making a mouthful of fragrant buns. (It can be adjusted to the normal size of 100-110g agent, 8 can be made), and the exhaust is rounded and rolled into a shape with thick middle and narrow sides.

7. Roll it out, dip it in some corn oil with your hands and spread it in the middle, sprinkle some homemade pepper and salt (or mix it with thirteen spices and salt).

8. Roll it up and try to avoid the entry of empty chain gas.

9. Close, and the last closing head is pressed at the bottom.

10. Do everything well and cover it with plastic wrap to prevent the agent from drying out.

11. Dip some water on the surface of the agent, then stick the sesame seeds and roll them out. It doesn't need to be too thin.

12. Heat the electric baking pan for one minute (without brushing oil).

13. Bake the electric baking pan until both sides are slightly yellow.

14. Preheat the oven to 170 degrees in advance, put the baked cakes into the middle layer and bake for 10-15 minutes (according to the temper of your own oven, master it yourself), and bake.

The preparation of the baked cake is as follows:Ingredients: 500g flour, 290g water, 2g salt, 1 tablespoon of blended oil, 3g yeast, appropriate amount of sugar, appropriate amount of Sichuan pepper noodles, appropriate amount of sesame seeds.

1. Put the flour, yeast and salt together, as shown in the picture below.

2. Add water and knead into a dough, as shown in the figure below.

3. Then pour in the oil and continue to knead, put it aside and wake up for 30 minutes. Jujube.

4. Heat oil in a pot, add flour and stir-fry.

5. Stir-fry into puff pastry, as shown in the picture below.

6. Take half of the dough and roll it out into a cake.

7. Spread puff pastry, salt and peppercorns.

8. Then roll it up as shown in the figure below.

9. Divide into 4 points, roll it up and flatten it by hand, as shown in the figure below.

10. Roll out the dough with a rolling pin.

11. Grease the dough with oil, as shown in the figure below.

12. Sprinkle with the prepared sesame seeds, as shown in the picture below.

13. Put it in the oven, count the heat up and down for 20 minutes, and take it out when the time is up, so that the baked cake is ready to stool the limbs.

Materials:

100g of dried plum vegetables, 100g of pork belly, 150g of flour and socks, 80ml of boiling water, a little chives, a little sesame seeds, a little oil, a little orange sugar, a little salt, a little sesame oil, a little light soy sauce, a little cooking wine, and shrimp skin can be added if you like.

Method:

1.Stir the flour with boiling water until it becomes flocculent, add a little oil, knead the dough and relax for 10 minutes.

2.Peel the meat and chop it into a meat puree, soak the dried plum vegetables in water for 10 minutes and wash them, add cooking wine, sesame oil, caster sugar, light soy sauce and salt, add an appropriate amount of green onion and stir, and the meat filling is completed.

20 minutes, depending on your oven.

The preparation of the baked cake is as follows:

Ingredients: Appropriate amount of flour.

Excipients: appropriate amount of yeast, appropriate amount of oil, appropriate amount of white sesame seeds, appropriate amount of thirteen spices, appropriate amount of cumin powder, appropriate amount of water, appropriate amount of salt, appropriate amount of chopped green onion.

1. Prepare all the required ingredients, the ratio of flour and yeast is 100:1, use a large basin, pour in the flour and yeast according to the ratio, stir and blend evenly.

2. Pour in warm water, stir chopsticks into a flocculent shape, and then knead the dough by hand. Knead the boring dough, brush the surface with oil, cover and let rise until twice the size.

3. In the process of proofing, you can adjust the puff pastry. In a small bowl, mix chopped green onions, thirteen spices, cumin powder, a little flour and salt, pour hot oil and stir well.

4. Grease both hands and grease the tabletop, take out the proofing noodles, knead them into long shapes, and cut them evenly into small pieces. One of them is flattened, rolled out into a shape with a rolling pin and smeared with puff pastry. Then roll it again, wrap it around, roll it out again into a round cake, and do the same for the rest of the rest.

5. Put all the baking trays, preheat the oven in advance, and then put it in, 180 degrees up and down, quietly sell it for 25 minutes, and add 5-10 minutes if you like a harder taste.

Ingredients: 500g of flour, 290g of water.

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

Practice as DAO next:

1. Add the flour back to yeast, salt, water, and form a dough.

2. Pour in the oil, knead all the oil into it, and then let it rise for more than half an hour until the dough grows. Exhaust, proofing at room temperature for 10 minutes.

3. Put oil in the pot, turn off the heat when the oil is hot, pour in the flour and fry it into a puff pastry.

4. Take half of the dough and roll it into a cake, smear it with puff pastry, sprinkle with salt, peppercorn flour and sugar.

5. Roll up the dough, divide it into 4 portions, flatten it into a dough and grease it.

6. Brush the baking tray with oil, preheat the oven to 270 degrees, heat the middle layer for about 20 minutes, and bake it on a plate.

There are more than 100 patterns such as flatbread, scones, Jinyun baked cakes, Wenxian ancient noodle workshop traditional (old noodles) baked cakes, Huangshan baked cakes, traditional baked cakes, Hugou baked cakes, sesame baked cakes, shortbread baked cakes, dough piles, slag baked cakes, sugar sesame sauce baked cakes, oven dry baked cakes, cylinder stove baked cakes, Rose turn baked cakes, crispy meat burned, assorted baked cakes, stove dumplings, Du Chengqi fire, beef tongue cakes and so on more than 100 patterns.

Let the dough rise for 10 minutes to make the filling, roll it out with a rolling pin, brush it with oil, put it in the oven, and it will be ready in 10 minutes.

Ingredients for making the pancakes:

Ingredients: flour, sesame seeds, sesame paste, salt and pepper, alkali.

Cool weather can make warm water, hot weather can make cool water and noodles. Add 7/10 of the unleavened dough to 3/10 of the dough and knead well. Mix the sesame sauce with sesame oil, salt and pepper, roll it in the dough sheet, then make it into equal pieces, press it flat with your hand, and then smear a little sesame paste in the middle, gather it around the periphery, wrap it into a circle, and then press it into a small cake.

Brush the sesame seeds with water and gently roll them out with a rolling pin. First sear on a frying pan until six are ripe, then put it in the oven and bake, and then it will be golden brown after cooking. Start by grilling the sesame-free side.

First add a small amount of baking soda to white flour, form a dough with water, take a piece of dough, rub a long strip, knead a small agent, form a dumpling skin, wrap the bean paste (generally the weight of the bean paste should exceed the weight of the dough, such as the skin of the gram, to wrap 37 grams of bean paste), pinch the mouth tightly and press it into a baked cake, dip some water around the baked cake and stick it with hemp seeds, the hemp seeds should be dense and even, and then put it in the oven, because the high temperature of the filling expands, a small mouth is naturally cracked from the side of the baked cake, and the bean paste is spit out.

Donkey meat is burned.

After the shopkeeper kneades the noodles, stretches them into long strips, coats them with oil, closes them in two, and puts them in a pan to burn, and the temperature.

It can't be too high. When the fire is almost cooked, put it on the stove under the pan, which is specially made and can be placed on the side of the fire. In this way, the fire is exposed to a higher temperature but not to an open flame. Not long after, the fire burned outside.

It will have a crispy crust that will be very crispy in the mouth. If it is left over from the last meal, the skin will become soft after a long time, which is not only not delicious, but also has a smell of raw oil.

Donkey meat, be sure to choose Caohe donkey, the meat quality is good. The meat is marinated with various spices, and it is fragrant. Chop on a special mound. Chop the meat during the process if the guest.

At the request, the owner will also take out the green chili peppers and cut them into the donkey meat. I heard the shopkeeper say that coriander should not be used in the donkey meat fire, otherwise it will cover the proper taste of the donkey meat. Then the shopkeeper would add the donkey sausage, and after asking the shopkeeper, he said that the sausage was made by cooking donkey meat.

The soup is made with donkey oil and starch, which has the same taste as donkey meat, but the flavor of the ingredients is much stronger. Whether donkey meat is good or not is not delicious, the key is in the intestines and not in the meat. Finally, the shopkeeper took it out from the pot that had been simmering on a low fire next to it.

A spoonful of donkey broth, pour it over the meat, and then quickly scratch the side of the roast, stuffing the meat, intestines and soup into the fire. A fragrant donkey meat is fired, and you're done.

Materials:All-purpose flour 500 grams.

Warm water about 290 grams.

Salt 3 grams. Dry yeast 5 grams.

Vegetable oil 50 grams.

All-purpose flour 50 grams.

Salt hall grip appropriate amount.

Allspice powder 3 grams.

Steps. 1. Mix the flour, water, yeast and salt, and here I borrowed a bread machine to knead the dough. The kneading procedure is at the end of one session. Ferment for about 1 hour with rice wine fermentation function. There is no bread maker that can be left in a warm place to leave.

2. Make puff pastry during fermentation: heat the oil, and then pour the hot oil into the flour. Add salt and five-spice powder to the flour in advance and mix well, and add salt and five-spice powder according to personal taste.

3. Ferment the dough to twice the original size, dip your fingers in some dry flour and poke holes in the dough, and see that the holes are slightly retracted or not retracted.

4. Take out the dough and vent it, cover it with plastic wrap and relax for 15 minutes.

5. Then roll it out and spread the puff pastry evenly on top.

6. Roll up the dough from top to bottom.

7. Divide into eight equal parts.

8. Then seal the two ends of each cut to prevent the oil pastry from leaking out.

9. Then stand up and press down, press it into a dough, and then use a rolling pin to roll it out a little bit, and roll it out into a circle.

10. After rolling, grease the surface. Sprinkle with sesame seeds.

11. Put it in a non-stick pan (put the oily side down). Once placed in the pot, cover the pot and heat over medium-low heat.

13. Turn over and continue to fry until golden brown on both sides.

14. In order to achieve a crispier effect, put the fried pancakes in the oven and bake at 180 degrees for 10 minutes. Chaos and closure.

15. Next, you can combine.