How to make a cake from flour, how to make a flour cake

Dough cake, flour and eggs (eggs are beaten in advance, eggs taste better, and the color is good), and then add milk or water (it is recommended to add milk, the taste is better, and nutritious) and stir evenly in the same volume. Until the flour is not granular.

Then put the salt, shallots or sugar together with the stirred before. Stir. (Stirring workYou can put everything together and stir it together, you can do it as you want to save time) but no matter what the order is, it must be even.

Then put the salt, shallots or sugar together with the stirred before. Stir. (Stirring workYou can put everything together and stir it together, you can do it as you want to save time) but no matter what the order is, it must be even.

Take a pot, preferably a pan, and of course it doesn't matter if it's not. Add some oil, wait for the oil to heat up, and reduce the heat. Pour the stuff you just stirred (because I don't know what it's better to call it, so let's call it something) into the pot, and spread out the contents of the pot in any way (it's easier to cook if it's thinner).

When it's almost in shape, turn on the fire. Then turn the dough and wait until both sides are golden brown, then you can get out of the pan and put it on a plate, at the bottom of the plate you can put two chopsticks, put the good dough cake on it, it is not easy to be soft, and keep the crispy texture.

Take a pot, preferably a pan, and of course it doesn't matter if it's not. Add some oil, wait for the oil to heat up, and reduce the heat. Pour the stuff you just stirred (because I don't know what it's better to call it, so let's call it something) into the pot, and spread out the contents of the pot in any way (it's easier to cook if it's thinner).

When it's almost in shape, turn on the fire. Then turn the dough and wait until both sides are golden brown, then you can get out of the pan and put it on a plate, at the bottom of the plate you can put two chopsticks, put the good dough cake on it, it is not easy to be soft, and keep the crispy texture.

It's very convenient to do this, I hope my answer can help you.

Ingredients: 150 grams of flour, chopped green onion, chicken powder, salt, sesame seeds.

Method: 1. Add a small amount of salt and chicken powder to the flour and mix well, then add an appropriate amount of warm water to knead the dough, cover with plastic wrap, and let the dough rise for 20 minutes. Wash the green onions and cut them into finely chopped green onions.

After a few minutes, knead the dough into strips and divide into 4 small pieces.

3. Roll out the small agent into thin slices of about centimeters, brush with a layer of oil, and sprinkle with chopped green onions.

4. Roll up the dough along the long side and knead it into slender strips. Roll the ends of the strip toward the middle to form two rolls.

5. Overlap the two rolls and flatten them slightly with your hands. Then use a rolling pin to roll it into a round cake about a centimeter thick.

6. Dip both sides of the round cake with sesame seeds.

7. Put oil in the pan, put in the green onion cake, fry it on low heat and turn it over, and finally fry it until it is two ** yellow and ripe.

Steps to prepare flour cakes:

Ingredients: flour, yeast, warm water, shallots, salt, cooking oil, how to make it

grams of plain flour, add 3 grams of yeast, then pour in 270ml of warm water at about 40 degrees, stirring while pouring water, stirring into this delicate and non-granular batter.

2. Wait carefully when the noodles are fermenting, prepare a handful of shallots, clean them, chop them and set aside.

3. Cover with a lid or plastic wrap and ferment until it is twice as large. At present, the temperature in the south needs to ferment for an hour, or you can make good noodles the night before, put the finch Yu Jing in the refrigerator to ferment, and you can use it the next morning.

4. After the dough is fermented, sprinkle some dry flour on the surface, and then sprinkle some dry flour on the panel, move the dough to the panel, do not knead the dough, directly use the press type, and then roll out the dough with a rolling pin.

5. Sprinkle some cooking oil on the surface of the noodles and wipe well, then sprinkle some salt and dry flour, and finally spread a layer of shallots, cut into 8 parts, close the incision, flatten it with your hands, cover it with plastic wrap and let it rise for 15 minutes.

6. Pour cooking oil into the pan, put the cake embryo, brush a layer of oil on the surface to lock in the moisture, burn over low heat, burn until golden on both sides, press it with a shovel If it comes back quickly, it means that it has been cooked and empty.

The secret of the kitchen].

1. Due to the different water absorption of flour, there is some difference in the amount of water, generally between 250-270 ml, do not pour the water at one time, add it slowly, and the delicious simple flour cake will be ready.

Ingredients: flour, water, salt, oil.

Steps: 1. Scoop the flour into a basin, pour in an appropriate amount of boiling water, blanch the flour for one-third, and then mix the flour with cold water.

<>3, sprinkle some dry flour on the board, use chopsticks to pick the dough onto the dry flour, and knead it into a smooth dough.

4. The longer the kneaded dough rests, the softer the dough will be.

5. Divide the noodles into several portions.

6. Roll out the dough, sprinkle with salt, roll it into thin slices and brush with oil. The rolled noodles are collected from both ends to the middle, and the received noodles are stretched from both ends. After elongation, roll from both ends to the middle, and roll to the middle and stack them together. All rolled up, then cover with plastic wrap and let stand for 10 minutes.

7. Roll out the rolled cake, heat the pot and pour in the oil, put the rolled cake into the pot and cover it, slowly sear it over medium-low heat, feel that the pie crust is slightly cooked and turned over until both sides are golden brown, at this time, use a wooden spatula along the edge of the cake, the more you beat the cake, the softer it is, and the layers are separated.

The flour is soft and sweet, does not knead the dough, does not roll the dough, does not harden when it is cold, and the method is simpler and more delicious than bread.

It is to take a basin and put the flour and then take a pair of chopsticks and add water to the middle of the flour and stir well, and if you find that you can't stir it, you can knead it with your hands for a while, and then knead it into the size of a cake. That's it.

Take the water and the noodles and fry them in a pan.

The flour used to make cakes mainly depends on what kind of cake is made, and different flours have different uses.

1. High gluten powder: the color is darker, it is more active and smooth, and it is not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

2. All-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. It is suitable for making steamed buns, dumplings, steamed buns, and noodles. Commercially available flour is all-purpose flour unless otherwise specified.

3. Low-gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

In China, the classification of household flour on the market is not detailed, and it is completely possible to use low-gluten flour as cake flour, and it is no problem to make cake muffin cakes and small biscuits. If you can't buy cake flour, you can also use all-purpose flour and 20% cornstarch instead, that is, all-purpose flour: cornstarch = 4:

1 ratio, corn starch can reduce the gluten of flour.

You can use ordinary flour for pancakes, standard flour, and rich and strong flour, and their processing accuracy is different, but they all belong to all-purpose flour.

Moreover, most of the pancakes use hot noodles, and the flour is scalded with part of the boiling water, and then kneaded with cold water to the appropriate hardness after it cools slightly. The dough should be softer, after blanching, the toughness of the dough will be reduced, and the finished product will be very soft.

High-gluten flour for bread is high in protein and chewy.

Cakes, biscuits and other pastries are generally made with low-gluten flour (ordinary flour can be mixed with 20% wheat starch).

Starch, also known as corn starch, has a wide range of raw materials, such as corn, wheat, potatoes, sweet potatoes, mung beans and so on.

There is a kind of super ball series of special powder in the Beijing market, and there are many people who use it, you can try 276695000

Use all-purpose flour.

Ingredients: 300g flour, 300g minced meat, 500g leeks, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of ginger, chicken essence.

Amount. 1. Prepare the ingredients to be used.

2. Add water to the flour little by little. Stir with chopsticks while pouring water, so that the flour can be evenly coated with water, and the powder is not visible, so that the soft dough is soft and hard.

3. Knead the dough by hand until it is smooth and non-sticky, then cover with plastic wrap.

Eat for more than 1 hour.

4. Crack the eggs in a bowl.

5. Add salt, soy sauce, chicken essence and sesame oil to the meat filling and stir well.

6. Add minced ginger and continue to beat until you reach the highest strength.

7. Heat oil in a pot, pour in the egg mixture, stir quickly with chopsticks until the egg liquid solidifies, and then pour out.

8. Pick and wash the leeks, drain and chop.

9. Add leeks to the beaten meat filling and stir well.

10. Add eggs and stir well to form a filling.

11. To make a good dough, take out a part of the dough, knead it into long strips, and cut it into evenly sized pieces.

12. Press the agent flat, roll it out into a round piece, and put the filling in the middle.

13. It's like a bun. Pinch the closure tightly, lift it up, pinch it while lifting, pull the excess noodles down, and pinch it tightly.

14. Finish all the cake blanks.

15. Brush the frying pan with oil, place the cake blank in the pan with the mouth side down, and gently flatten it with the back of your hand.

16. Boil on low heat until golden brown on both sides.

Low-gluten flour is usually used to make cakes, and cakes made with low-gluten flour are crispy. If you use high gluten to make it, the cake will have a dead feeling, but of course, you can also try it if you like.