Ask for help in the practice of soft hair dough cakes, how to make baked hair dough cakes soft and d

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 basic recipe of dough cake is: 650 grams of flour, 150 grams of flour, 150 grams of oil, 10 grams of refined salt, and 4 5 grams of alkaline flour. Method:

First, put the flour into the basin, add yeast, 350 grams of warm water and form a dough, tender leaven, initiate the yeast dough, knead evenly, knead 100 grams of 1 agent, roll out a rectangular dough sheet, brush oil, sprinkle salt, roll into a cylinder, roll it into a round cake, and it becomes a green blank. Then heat the cake pan, brush the oil, cover it with medium heat, after the cake is evenly initiated, then turn it over until both sides are light yellow, brush a layer of cooked oil on the cake, pour some water before the cake pan, simmer until cooked, and cut it into triangular pieces when eating. The dough cake is soft, salty and fragrant.

The key to making is not to make the dough too old, but to make tender leaven. When baking cakes, the fire should not be too strong, and the cake pan should not be cooked if it is too hot.

1.Warm water and dough and wait to send to twice the size.

2.Dry into small cakes and let them rest for 10 minutes before reheating the pan.

3.Brush with oil and sprinkle with black sesame seeds.

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

How it works: 1.Add 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.

1.Use all-purpose flour (neither high gluten nor low gluten). Due to the different processing procedures, the flexibility of flour is also different, and it is divided into high gluten, medium gluten and low gluten according to the strength from high to low. I usually use commercially available dumpling flour pancakes, and the hardness is just right.

2.The ratio of flour to water depends entirely on experience and luck, and it is better to be soft than hard. If the noodles are hard, they will lose the whole game. After reconciling the noodles, cover with a damp towel and let rise for 20 minutes.

3.After the dough is fermented, it is best to add some milk and eggs when kneading the dough to make the cake more sweet.

1. Add baking powder and sugar to warm water and mix evenly, pour in flour, cover with a lid, and let it ferment in the sun for two hours;

2. Take out the dough, sprinkle thin noodles on the dough table, knead the dough and squeeze out the bubbles;

3. Knead the dough into long strips and cut into small pieces;

4. Flatten the small dough by hand, roll it out into an oval shape, and spread a layer of scallion oil (add salt to the green onion and salad oil);

5. Roll up the oval dough sheet, wrap it around, and flatten it;

6. Do not put oil or a little oil in the pot, put in the dough cake, flatten it a little more in the pot, cover the lid, and fry over low heat until the bottom surface is golden;

7. Turn over, cover and fry until the other side is golden brown.

1. Sprinkle a small amount of flour on the panel to prevent sticking, take an appropriate amount of dough, roll it out into a round cake, and smear it with salt.

2. Brush with a thin layer of oil. 3. Sprinkle some flour. 4. Stack 5. Roll out into a rectangle.

6. Brush with a thin layer of oil. 7. Spread the chopped green onions prepared in advance. 8. Fold from one end. 9. Fold into small squares.

10. Roll from top to bottom. 11. Roll into a smaller square. 12. Roll out into a round cake. The cake blank is finished.

Step 2. 1. Preheat the electric baking pan and brush with a thin layer of oil. If you don't use an electric baking pan, or if you don't have an electric baking pan, you can use a pan with a thick bottom. (With a non-stick pan, you can omit the oil brushing step.) ）

2. Put in the cake blank.

3. Brush the top of the cake with water.

4. Sprinkle white sesame seeds.

5. Cover the pot and sear for about 3 minutes.

6. Open the lid and brush a thin layer of oil on top of the cake (use a non-stick pan, which can be omitted).

7. Turn over, cover and continue to sear for three minutes. Remove from the pan.

Ingredients: 400 grams of flour, 3 grams of yeast, 3 grams of salt, 220 grams of water, 90 grams of flour, 5 grams of Sichuan pepper powder, 4 grams of five-spice powder, 5 grams of edible salt, 60 grams of Sichuan pepper oil, appropriate amount of sesame seeds.

Method: 1. First prepare a small bowl and put three grams of yeast into it, and then add 220 grams of warm water to dissolve.

2. Prepare another container, put the flour in, add edible salt, stir it to increase the toughness of the flour, and then slowly add the yeast water to the flour, while adding water, stir with chopsticks, stir into a smooth dough by hand after stirring into a flocculent, cover with plastic wrap and put it in a warm place to rise to twice the original volume.

3. Next, we prepare a small bowl and add 90 grams of flour and 5 grams of pepper powder and 4 grams of five-spice powder, 60 grams of edible salt, and stir well with pepper oil to make puff pastry.

4. After the dough wakes up, knead the exhaust air body on the cutting board and divide it into two large parts, roll out the rectangular large dough sheet with a rolling pin, and then evenly apply a layer of puff pastry on it, then we fold the dough sheet left and right to the middle, sprinkle some dry flour, continue to roll it out with a rolling pin, and then fold the two ends to the middle again, continue to sigh, repeat this action 4 times, and finally roll the dough into a slightly thicker large piece.

5. Then we spray some water on the prepared dough sheet, sprinkle sesame seeds to decorate, cut it into strips and put it in the baking tray, preheat the oven in advance after the second proofing time is 30 minutes, and then put the baking tray in 200 degrees and bake for 15 minutes, until it becomes golden on both sides, and then take it out, and use the same method to make all the dough. The mille-feuille cake made in this way is crispy on the outside and tender on the inside, and it is also very delicious to eat, a bite of the crispy and soft is more delicious than the one bought, if you have any better practices, please also welcome to share with the message.

1. Warm water and noodles: when mixing noodles, water temperature is the key, if you use cold water and noodles, the baked cake will be particularly hard, if it is boiling water, it will burn the noodles, and the baked cake is easy to disperse, the best degree is to use warm water and noodles, water should be added little by little, do not add too much at a time.

2. Add milk and yeast: adding milk to make dough cakes will be softer, and don't forget to add yeast to make dough cakes first.

3. Knead the dough evenly: when kneading the dough, you need to be in a moderate position without hurry, and the water and the dough should be mixed evenly, so as to ensure that the dough has no lumps and is smoother.

4. Full fermentation: fermentation is also a key link, fermentation needs to be carried out at a certain temperature, when the weather is cold, the noodles should be placed in a warm place for fermentation, and during the fermentation process, a layer of plastic wrap is covered on it, which can avoid a layer of crust on the dough and affect the quality.

5. Pay attention to the heat: when there are small bubbles on the top of the noodles, and the bubbles are dense and there are many pores, it is fermented.

6. Knead the dough not too hard: take the fermented noodles out of the basin, you need to knead them, the strength of the kneading dough should be moderate, don't knead the dough repeatedly for too long, the dough will be kneaded for a long time, you only need to knead for a while, and the dough can be made when the dough is smooth.

7. Don't flip the pancakes: When pancakes, you only need to turn one side over after one side becomes browned, and the other side can be turned over as well.

1. When choosing flour, you should choose gluten flour, high-gluten flour and low-gluten flour are not suitable for making dough cakes.

2. Use warm water and dough, the dough will be softer, pay attention to the kneading strength of the dough when kneading, do not knead the dough hard, knead until the skin is smooth.

3. Add sugar, milk or eggs when mixing the noodles to make the noodles softer and more fragrant.

Make the dough cake soft and fragrant and let it go:

1.Take 500 grams of all-purpose flour and put it in a basin, add baking powder in Shanyun warm water to start mixing. Beat two fresh eggs into the dough.

2.Put the mixed dough in a slightly higher temperature place for about half an hour, and turn on the electric baking pan when there are small bubbles.

3.Put the rolled cake into the electric baking pan, you can smell the fragrance after a few minutes, take it out and let it cool down, and cut it into four pieces with a knife.

1. Ingredients: 400 grams of flour, 2 eggs, 4 grams of yeast powder, 2 shallots.

2. Beat the eggs in a bowl and stir well, then add 400ml of warm water (35-38 degrees).

3. Add 4 grams of yeast powder to the egg mixture and stir well. (Note: If the water temperature is too high, the yeast will lose its activity, so the warm water should not be hot, and the temperature should not exceed 40 degrees, otherwise the fermentation will not be complete, and the branding will not be soft!) ）

4. Put the flour in a bowl, add 1 teaspoon of sugar and stir well, then pour in the egg mixture, stir while pouring, and stir into a viscous paste.

5. Seal the bowl with plastic wrap and let it ferment in a warm place for 40 minutes. If there is no such place, you can boil a pot of hot water in a steamer at a temperature of about 40 degrees and put the bowl in the steamer to ferment.

6. The fermented batter will become fluffy and have many small bubbles. Add a small amount of corn oil, a teaspoon of salt and all chopped green onions to the batter and stir well.

7. Add a little oil to the pan and brush well, pour in the batter, turn the bottom of the pan to spread the batter evenly, then cover the lid and simmer for 3 minutes.

8. Put the reverse side of the pan (you can use the plate upside down to flip the reverse side of the pan), and the other side is also baked until golden brown, and then you can get out of the pan. The soft and golden pancake is ready.

Method: 1. Add flour and water to form a dough. Basic and even. Don't rub it too hard. Then, cover with plastic wrap or a wet drawer cloth and let it sit for about 1 to 2 hours.

2. Take about a quarter of a piece of dough and knead it into long strips by hand, then press it flat after bending, or you can use a rolling pin to roll it flat and brush a thin layer of oil.

3. Roll up the burial shed from top to bottom, press both sides with the fingers of both hands, and close the mouth down.

4. Pinch your mouth tightly and use a rolling pin to roll out the dough cake for about a mile and rice.

5. Heat oil in a pot, put in the delicious dough, brush a little oil on it, and cook it over medium-low heat until both sides are golden brown.

The dough cake is my mother's specialty, the dough is fluffy and soft, crispy on the outside and tender on the inside, break a piece while it is hot, stuff it into the mouth with the steaming heat, chew the unique fragrance of the pasta, with a plate of pickles, I can eat two large sheets. Today, I will share with you the tips for making dough cakes, and it is no problem to learn to open your own store. <>

Put 300 grams of flour into a basin (you can make 3-4 dough cakes with a diameter of 15 cm), add 3 grams of yeast powder and 5 grams of sugar, beat an egg, prepare 200 grams of warm water of about 35 degrees, pour a small amount into the basin many times, stir with chopsticks while pouring, until the flour becomes a flocculent dough, and then knead it into a smooth dough by hand. The kneaded dough is very soft, like an earlobe, soft and glutinous, not the kind of hard and chewy. Because the water absorption of flour is different, the water should be added little by little, and the fluctuation is about 10 grams.

Cover the basin with a layer of plastic wrap and place in a warm place to allow for two hours. In summer, it can be fermented directly under the sun, and if the room temperature is low in autumn and winter, you can put it in a rice cooker, add enough hot water, press the keep warm button, put it in a basin, reduce the fermentation time, and the final effect is the same. Wait until the dough becomes twice as big as before, break the inside with your hands, and the dough has a large honeycomb shape, and that's it.

Take out the dough, sprinkle some flour on the board (because the good dough will be very sticky, you should put more), gently exhaust again, divide into equal portions, roll out the dough shape with a rolling pin, then cover with plastic wrap again, let it rise for 10-20 minutes, and extend it to 30 minutes in winter. <>

Brush the pan with oil, add the dough and fry slowly over low heat until both sides turn golden yellow, and then it is ready to cook. Press the dough cake with your hand, and it will bounce back in an instant, which is enough to see how soft it is. Even if the cake made according to my method is cooled, it will not be hard and dry, and if you can't finish it, remember to put it in a plastic bag and seal it.

First of all, we should choose high-quality flour, pay attention to adjust the speed and hardness of kneading, ensure the right temperature, try to be soft as much as possible, and the surface of the dough should be smoother, so as to achieve crispy on the outside and tender on the inside.

Put more yeast and baking soda, so that it can improve the taste, and it can also ferment more, which has an effect on this.