Does anyone know how to make the gas cake, thank you

The air cake is made as follows:

1. Take a large iron basin and put in flour, salt, baking soda and baking powder;

2. Add cold boiling water to the iron basin, stir evenly with chopsticks, and then use your hands and noodles to make the dough reach the softest state and not stick to the inner wall of the basin;

3. Brush a layer of oil on the surface of the dough to prevent the skin from drying out, and leave it at room temperature for 2 to 3 hours;

4. Take a large flat plate of Zhengxiang and brush it with oil, pull out a small ball of noodles by hand, put it on the plate and roll it flat with your fingers;

5. Heat the oil in the fryer over high heat until it smokes;

6. Put the raw dough cake into the oil pan, fry one side thoroughly, then fry the other side, and then remove and drain the oil when both sides are browned.

Ingredients: flour, yeast powder, water, oil.

Method: 1: Mix the flour, water, and yeast powder (which is in proportion with this) in a certain proportion, mix the noodles, and start to leave.

It takes about an hour in summer and three hours in winter, so if you want to send it quickly, you can put a basin under the basin to speed up the time.

2: After kneading the dough, knead it into a bigger shape than the dumpling, roll it into a cake shape, and set aside.

3: Pour oil into the frying pan, when the oil is hot for 5 parts, put the rolled cake into the pan, and wait for air bubbles on both sides to raise the cake, and the cake will be ready. (Pay attention to the oil temperature is very important) another way is not to use a frying pan, just use a horse spoon, so that you don't use a lot of oil, to put a lot of oil to dissipate, after the oil is hot, put the cake in, rise, turn over.

It's not mushy yet. (Trial for beginners).

Remember: this cake is oil-free and more oil-efficient than other dead dough cakes.

Ingredients: appropriate amount of flour, a little yeast, 1 egg, 1 carton of refrigerated milk, 1 teaspoon of sugar, half a bowl of hot water.

Steps: 1. Add milk, sugar and eggs to the basin, stir well, then pour in hot water and stir well.

2. Pour in the flour and knead the dough, cover it with a lid or plastic wrap, and put it in a warm place to wait for the dough to rise.

3. When the dough rises to 2 times the size, take it out and knead it well, then roll it into small cakes, cover it with a wet cotton cloth, and let it rise for 20 minutes.

4. Pour enough oil into the pot and cook until it is hot, then add the small cakes and slowly fry them over low heat until they are completely fluffy and swollen, and the surface is golden.

5. Drain the oil and then eat.

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 it, cover it with medium heat, look at the cake evenly launched, and 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.