How to make golden silk steamed cakes, how to make golden silk steamed cakes

Ingredients for the production of golden silk steamed cakes:

Kilograms of fine powder, 250 grams of old fat, 50 grams of alkaline noodles, and 1 kilogram of golden silk jujubes.

Detailed steps of how to make golden silk steamed cakes.

1.Dough: the old fertilizer with 30 kilograms of warm water, soaked in a basin or container and stirred evenly, no residue blocks, and then put in fine powder, kneaded into a glossy gluten dough by hand, covered with a white soft dough wet cloth, and let it ferment at room temperature of 15 30 for two or three hours, so as to promote its starch sugar gelatinization by heating, and quickly loosen and proof, when the surface of the sensory dough is white and bright, the internal organization is fine, and the slight crispy taste is the initial fermentation and maturity, and then the appropriate amount of alkaline water will be adjusted, neutralized and kneaded thoroughly, that is, there is no sour taste and no alkaline taste, and the fragrance is slightly smelled. Let it sit for about half an hour to make a good dough.

2.Steamed jujubes: After rinsing and soaking the selected jujubes with water, they are put into an aluminum pot or sandwich pot to boil and sterilize, control the head and water, so as to reduce the dry smell, and then put them into the cage drawer and steam them in a pot.

3.Forming: divide the dough into equal parts of 1 kg piece, knead and exhaust with sieve surface, so that the dough remains swollen and soft, spongy and even, smooth and elastic, each part is cut into two pieces, placed in two round cakes with a thickness of 8 mm, in which the bottom cake is steamed jujube honey set flat and pressed a solid layer, covered with another round cake, gently rolled with a walking hammer, steamed in the upper drawer for 30 minutes, steamed out of the pot, knife cut 5 10 cm block, that is, Shandong gold silk steamed cake.

If the surface of the cake is pressed into a flower shape with a tooth knife before steaming, or a layer of egg wash is gently brushed, it can add color to the food.

How to make steamed cakes.

Material. Flour, dried yeast, baking powder (a little), sugar, salt (a little), lard, sesame seeds.

Method. 1.The sesame seeds are sautéed, cooled and crushed in a food processor with sugar.

2.Dry yeast stir well with warm water and leave for 5 minutes.

3.Mix the flour with baking powder, salt and a pinch of sugar, then add yeast water, knead into a smooth dough and let rise for 5 minutes.

4.Roll out the dough into a 1 centimeter-thick sheet and brush it with oil (lard or salad oil), sprinkle the dough with sesame seeds (you can also sprinkle with salty ingredients if you like), and roll it up.

5.Seal both sides of the dough, roll it into 2 cm pieces, put it in a steaming rack that has been brushed with oil or pad with wet gauze, and cover it to rise to twice the size.

6.After boiling, steam for 15 minutes, cut into small pieces with a knife and enjoy.

Ingredients for the golden silk cake: 500 grams of flour, 6 grams of salt, 300 grams of water, and an appropriate amount of peanut oil.

The practice of silk cakes.

Step 1: Pour the flour into the basin, add 250 grams of water at about 45 degrees and form a dough, add salt to the rest of the water, repeatedly rub (chuai) with your hands, put all the water into the dough, and then pour in a little peanut oil until the surface is smooth and not sticky. Wake for 30 minutes.

Step 2: Knead the awakened dough repeatedly for a while, grow the dough into strips, and divide it into 14 parts.

Step 3: Roll out the rectangle and evenly brush the oil and cut into shreds.

Step 4: Evenly cut into long and short wires, roll them up in rows, and brush with a little sesame oil.

Step 5: Pinch the other end and stretch it upwards, stretch the dough thinly, like a vermicelli, and coil it into a round cake from the outside to the inside on the table.

Step 6: Put oil in the frying pan, put more oil, put the round cakes into the frying pan, and bake for 10 minutes anyway.

The preparation of the fiament cake is as follows:

Ingredients: 300 grams of all-purpose flour, 90 grams of hot water above 70, 100 grams of cold water at room temperature, appropriate amount of vegetable oil.

Steps: 1. Prepare all-purpose flour, hot water above 70 degrees, and cold water at room temperature; The dough of the pancake should be soft, so the amount of water is generally 60-65% of the weight of the flour, and the heating of the water is to gelatinize the flour and increase the viscosity and softness; Use cold water to make the cake elastic; This is known as semi-hot noodles.

2. Pour hot water into the flour first, stir it into a flocculent shape with chopsticks, then pour cold water into the flour, stir it into a flocculent shape, and knead it into a complete dough by hand; It doesn't matter if the surface is not smooth, cover and leave for 20 minutes to 1 hour, the dough is super soft and moisturized; But hot days should not be long, 20-30 minutes is fine.

3. Divide the dough into 4 equal parts, knead them separately, and let them stand for 5-10 minutes to relax the gluten.

4. Take a dough and roll it out into a large rectangular sheet; Apply vegetable oil to the surface of the dough, and use a scraper or knife tip to scratch the dough from one end to the other, about the width of your thumb, without cutting the ends at both ends.

5. Group the noodles together and roll them a few times.

6. The two ends are coiled up in the middle to form a "wishful" shape.

7. Stack it up and down to form a pan silk dough cake, and gently press it a few times with your hand to make the two parts well glued together.

8. Gently roll out a few times with a rolling pin to form a small round cake with a diameter of about 8cm.

9. Pour oil into the pan, and the oil should be more than the average pan; On medium-low heat, put 4 pan silk cake blanks in the cake pan; First, one side is branded and set, slightly yellowish.

10. Turn over and burn the other side, turn to low heat, cover and simmer for about 3 minutes, so that the skin is crispy on the outside and fully ripe on the inside.

11. Gently shovel the fried golden silk cake out of the pot and gently pick it up with chopsticks. The outside is crispy and does not peel for a long time; The interior is soft and elastic, which is a staple food and a fragrant snack.

Ingredients for making golden silk cakes:

Ingredients: 500 grams of high-gluten flour and 200 grams of chopped chives.

Excipients] 15 grams of salt, 15 grams of thirteen spices, 150 grams of lard, 300 grams of warm water (about 40), 50 grams of salad oil, 2 grams of red cherries.

Step] 1Mix high gluten flour, salt, thirteen spices, add warm water and form a dough and press a long slice with a thickness of 5 mm, smear lard on both sides and then sprinkle chopped green onions on both sides, fold the noodles along the length of 5 layers, cut from the middle, 20 minutes (cut a total of 4 dough agents) elongate and press flat, cut a small triangle at the beginning and put it at the end to press into a big circle, the cut side outward from the triangle head rolled up into a tower shape, put the bottom on the tail surface of the circle, put it in the fresh-keeping cabinet for later use;

2.Set the temperature of the cake pan at about 200 Put the salad oil, roll out the cake into large slices of thick centimeters, put the side with silk noodles upwards into the pot and fry on both sides for 5 minutes until the front is golden and the front is shredded, take it out and put it on a plate, and garnish with red cherries.

Tips].

Knead the flour into a dough with warm water, cover with plastic wrap and let rise for 20 minutes.

Put cooking oil, star anise, and green onions in the pot and fry them until fragrant.

Take a small bowl of flour, pour the hot cooking oil into the bowl and stir quickly until it becomes a puff pastry.

Take a piece of the dough that has risen and place it on a cutting board. Roll out the dough, sprinkle with salt as thin as possible, spread puff pastry, and sprinkle with chopped green onions evenly.

Fold it from one side like a folding fan and fold it into a fan.

Put it in a frying pan and fry it until golden brown on both sides, and the finished golden silk cake is distinct, and the green onion is fragrant and you don't put the picture if you understand it.

Ingredients: flour, water, salt, cooking oil.

1. Add salt to the flour, add water in batches (warm water can be used in winter), and stir it into a flocculent shape with chopsticks.

2. Knead into a soft and smooth dough, cover the film and let it stand for more than 30 minutes, which can be completed the night before, and put it in the refrigerator when it is hot.

2. Knead into a soft and smooth dough, cover the film and let it stand for more than 30 minutes, which can be completed the night before, and put it in the refrigerator when it is hot.

4. Smear thin oil on the cutting board, roll out a piece of dough into a horizontal rectangular ultra-thin dough sheet, and it is easy to roll out when the dough is awake.

5. Cut thin strips with a latte knife or kitchen knife.

6. Brush the oil evenly on the surface, and then roll it up from top to bottom, it doesn't matter if there is a cut part, it can be rolled up.

7. Roll it into strips in turn, cover the film again and wake up for 10 to 15 minutes.

8. Take a strip of flour, roll it up from both ends to the middle, and then stack it up and down.

9. Press it with the palm of your hand to get the cake embryo.

10. Preheat a non-stick pan or electric baking pan without oil, and cook over medium-low heat until golden brown on both sides.

11. When out of the pot, pull out the cake and put it on a loose plate.

Today I made a gold silk cake, and the cake shreds can be cut more finely.

Ingredients: flour [picture] 200 grams of flour.

350 grams of water.

40 grams of salt. Green onion [picture] 1 green onion is a gram of food.

10 grams of ground white pepper.

40 grams of olive oil.

Sesame oil [picture] 10 grams of sesame oil.

10 grams of extremely fresh flavor.

Coriander [picture] 1 coriander is a gram of food.

40 grams of corn oil.

Recipe method: Recipe for silk cake**11Put the flour in the basin, pour the mixed salt water into the middle of the flour, stir well, knead into a ball, and let rise for an hour.

The practice of fiament cakes**22Finely chopped green onions and parsley.

The practice of filigree **33Put in a bowl and add salt, extremely fresh, white pepper, olive oil, sesame oil.

The practice of filigree **44Place the dough on a cutting board and knead it smooth.

The practice of filigree **55Take a small piece of dough and knead it a few times and press it into a ball.

The practice of filigree **66Roll out into a thin layer of crust and top with the adjusted filling.

The practice of filigree **77Layer by layer into a fan shape.

The practice of filigree cake **88Roll up from one end and roll as you go.

The practice of filigree **99Press a few times to form a cake.

The practice of filigree **1010Pour corn oil into the pan and preheat.

The practice of filigree **1111Put the crust in and fry one side and the other.

The practice of silk cakes.

Heat the oil and boil it with peppercorns and ingredients. After boiling, pour over a little flour and stir into a paste.

Flour with warm water and form a dough, let rise for 20 minutes.

Roll out into a large crust, thinner. Brush with the batter from process 1, i.e. puff pastry.

Once folded, roll it up and roll it as you stretch it. Roll it out and put it in a pan until golden brown on both sides.

During this period, it is best to turn over and brush the oil.

Ingredients: 120 grams of plain flour, 35 grams of lard or vegetable oil, 10 grams of sugar, 50 grams of boiling water (about 85 degrees).

Puff pastry ingredients: 70 grams of plain flour, 35 grams of lard or vegetable oil.

Filling ingredients: 50 grams of homemade meat floss.

Method 1: Mix the oil skin and puff pastry materials into a smooth dough, and refrigerate in a plastic bag for 30 minutes.

2. Take out and divide each into 10 portions. Wrap the oil skin in the puff pastry (the same as the rice balls), and roll it out into a cow's tongue shape with the bunch facing up. Roll up the lid from top to bottom and let loose in plastic wrap for 15 minutes. Then flatten and roll out into long strips, roll up the lid from top to bottom, and let the plastic wrap relax for 15 minutes.

3. Press down in the middle of the roll with your thumb, pinch the two ends and flatten them into a round sheet, wrap the meat floss and cover it with plastic wrap for 15 minutes.

4. Flatten the cake embryo with the palm of your hand, put a little oil in a frying pan, fry on low heat until yellow on both sides, then put it in the preheated oven at 180 degrees, and bake in the middle for 15 minutes.

5. If there is no oven, you can directly put it in the pan to fry, the oil should be slightly more to cover the bottom of the pan, the oil temperature is 50% hot, put the cake embryo on low heat and slowly fry until both sides are golden and the pie crust is completely bulging.

Today I made a gold silk cake, and the cake shreds can be cut more finely.