How to make soft dough, how to make dough soft and delicious

Preparation of fluffy dough cakes.

First, the materials. 300 grams of flour (about 8 to 9 palm-sized flatbreads).

Water 110 grams.

1 egg.

Yeast 3 grams.

12 grams of sugar.

Salt 6 grams. Salad oil 30 grams.

Cooked sesame seeds (surface) to taste.

Red bean paste (filling) to taste.

Mix with white sugar and flour (filling) to taste.

1. Pour all the ingredients into the bread bucket, put water first, then sugar and salt oil for eggs, pour flour on top, and bury yeast in the middle of the flour. Choose the fermentation program until the dough is twice as large as it is and the finger pokes the hole without retracting.

2. Put the book surface on the panel, take out the surface and divide it evenly into about 40 grams of agent, press the exhaust and knead it round for later use.

Take a dough and flatten it, slightly roll it into a dough with thin edges and a middle back, and roll it out slightly larger to wrap more filling. Don't roll it out too thin in the middle and leave it thicker. My battlefield is quite embarrassing, and I only remembered to take pictures after doing some things, and the sesame seeds were rolled into the dough, and it tasted more exciting, didn't it!

3. Wrap the adjusted white sugar filling or bean paste filling. If you boil the bean paste with a lot of water, it would be good to fry it in the pot and fry it a little bit, and you can also refer to the moon cake filling to make it, but I don't like the oil, and the filling is not fried without oil. Put a little flour in the white sugar filling and grasp it well, if it is pure white sugar, it is very easy to flow out, add flour is not so sweet, and then it is a little sticky.

4. Squish, roll it out carefully, and brush the surface with water and pat the sesame seeds.

5. Take a group photo with the same pot. Because it's the last pot of sesame seeds, all the seeds are used up. Black sesame seeds are not as fragrant as white sesame seeds.

Stick noodles are also known as bud rice noodles in daily life, stick noodles are made from bud rice, and they do not have noodles themselves, so there is no malleability and malleability, so when the ingredients made of stick noodles, such as wotou iu, pancakes, I feel that they are harder, not soft enough, if you want to make corn flour tortillas to be made, softer, you can add eggs and milk to the stick noodles.

How to make the stick dough cake fluffy and soft.

In the case of making corn tortillas by yourself, if you add raw eggs, baby milk powder and other seasonings to the batter of corn tortillas, the taste is stronger, the taste is more mellow, and the nutritional content is greatly improved. In addition, adding a small amount of purple potato puree and pumpkin puree will make the taste softer.

Preparation of stick pastry.

Method 1. Ingredients: stick noodles, plain flour, raw eggs, milk, sugar, yeast, oil.

How to do it: Step 1: About 200 grams of stick noodles, about 200 grams of ordinary flour, one raw egg, and about 150 grams of milk.

Step 2: Put the stick noodles, wheat flour, milk and eggs together, and add 1 tablespoon of sugar and 2 grams of yeast.

Step 3: Mix until there is no dry noodles and knead into a smooth batter.

Step 4: Put the alcohol in the pot for 2 hours.

Step 5: Knead the noodles for about 3 to 5 minutes.

Step 6: Use the biscuit mold to make small cakes. Step 7: Brush the frying pan with oil and put the finished cakes in the pan.

Step 8: Add some water to the pot and cover with a lid. If you want to eat soft, simmer for 15 minutes.

Step 9: Use low heat for 10 minutes. Got it done.

No face, no awakening, soft and layered!

The recipe for the delicious and fluffy dough is as follows:Ingredients: 300 grams of flour, 10 grams of sugar, 3 grams of dry yeast, 180 grams of water, filling: appropriate amount of brown sugar.

Steps: 1. Mix and knead all the ingredients to three lights: hand light, face light, and basin light.

2. The kneaded dough is fermented at room temperature until it is about twice the size of the original dough.

3. Exhaust the fermented dough, divide it into 10 equal parts, and let it rise for 10 minutes.

4. Roll it out into an oval shape and brush it with oil on the surface.

5. Roll it up from top to bottom.

<>7. Roll it out again and roll it up from top to bottom.

<>9. Take an agent and press it vertically.

10. Roll out the balls and put in brown sugar, or you can put nothing at all, which is the original flavor.

11. Pinch and tighten the mouth.

12. Close the mouth down and roll it out slightly.

13. Do all of them in turn.

14. Brush the non-stick pan with oil, brush the surface of the cake with oil, and fry over low heat.

15. Fry until the surface is golden brown, turn over and continue to fry until golden brown.

Ingredients: 300 grams of gluten flour.

Excipients: appropriate amount of vegetable oil, 180 grams of cold water.

Steps: 1. Prepare flour and cold water: flour can be made with high-gluten flour or all-purpose flour, if all-purpose flour is used, a small spoon of salt can be added when kneading the dough to increase the gluten; Do not use hot water, which will reduce the gluten of the flour.

2. The water absorption rate of flour is different, so the amount of water is also different; Generally speaking, the amount of water is 55-60% of the amount of flour, and the flour is stirred into a flocculent shape with chopsticks.

3. Knead it into a ball by hand, there is no dry powder, and there is no need to knead it smooth; Cover with plastic wrap or cover and let for 30 minutes.

4. The good dough is kneaded or not, kneaded into long strips, and cut into evenly sized agents, the size of the agent determines the size of the cake, which can be determined according to your liking.

5. Shape each agent into a small ball, cover with plastic wrap and relax for 10 minutes.

6. Press the small dough balls flat, roll them into the size of dumpling skins, the thickness of the center and edge of the cake is the same, and grease each slice and stack them together.

7. Take two pieces of skin that have been rolled out first, and roll them into thin sheets with a rolling pin, the thickness depends on your craftsmanship and like, and the edges should be rolled out a little thinner; I have a size scale on my board, and the diameter of the pie is about 24 centimeters.

8. Each group (two) is rolled out, and it is placed in the steaming drawer with a drawer, and there is no drawer surface to smear a layer of oil on the steaming drawer; The number of pies is not fixed, I put 8 sheets, and I have done 20 sheets in the past; The more cakes, the longer it will take to steam.

9. Put the steaming drawer with the pancakes into the steaming box, 100 degrees, 15 minutes; It's okay to use a steamer, steam for 10-15 minutes after steaming on high heat, and adjust it according to the thickness of the cake.

10. When the time is up, immediately take it out of the steamer, transfer the cake to a clean board or plate, and tear the two pie crusts intact while they are intact; The cake is folded and placed on a plate, and the surface is tightly covered with a damp cloth or lid to preserve the temperature and prevent excessive evaporation of water from affecting the taste; If you don't mind the shape of the cake, you can roll it out and use a plate to remove the excess irregular edges, so that the cake is round.

11. At the same time of steaming the cake, you can also put the remaining two groups of cakes into the pan separately: no oil is put in the pot, the cake is put into the pot after heating over high heat, turn to low heat, the cake is very thin, and soon turns from white to transparent; Blanch each side for about 30 seconds, and turn over once halfway; The body of the cake is small and the air is surging between the crusts, and you are done.

12. Separate the two cakes in the pot while it is hot, the outside is charred and the inside is soft, thin and elastic, and the baking is more bitten than the steamed.

When mixing noodles, you can't just add glutinous rice flour, you should add an appropriate amount of flour, glutinous rice flour and the amount of flour is the same, the glutinous rice cakes that come out of this way are soft and delicious, and they are not sticky to the teeth, nor are they hard, and the noodles are the most critical step. When adjusting the white sugar filling, adding black and white sesame seeds can increase the flavor, and adding flour makes the glutinous rice cakes that come out in this way, and the sugar solution is not easy to flow out. When pancakes, as long as the two sides of the pancake are golden, press the small cake, and it can be quickly rebounded.

How to save the dough:

When storing the cake, pay attention to open and let it cool, otherwise the skin will become soft. Just use a cardboard box, and sturdy is the standard. Try to keep it in a dry and cool place.

If it is stored for 20 hours, there will be no problem in general. It is recommended to put it in the refrigerator for 2 to 3 days, if it is stored for too long, it is best not to eat it for health reasons. Generally speaking, most of the cakes are baked, and the storage time is about 1-2 days, but if the temperature is controlled, the storage time will be extended, as for the taste.

Ingredients: Flour: 200g; Purple potato filling: 100 grams; Corn oil: 1 tablespoon; White sugar: 1 tablespoon.

Method Steps:

1. Mix flour with white sugar evenly; Pour in warm boiled water, stirring with chopsticks while pouring in warm water;

2. When all the flour is doughed, it can be forked with chopsticks, and there is no big gap on the surface of the dough, so there is no need to add water;

3. Put the flour in a basin, cover and relax for 20 minutes;

After a few minutes, hold the dough with one hand, pull down the skin on the surface of the dough with the other, and then relax for 20 minutes; Repeat this step to get a smooth dough;

5. Prepare purple sweet potato filling, or other fillings you like;

6. Sprinkle an appropriate amount of dry powder on the kneading pad, take out the dough and divide it into 8 parts;

7. Press the dough flat, roll it out into a circle, wrap it in the purple potato filling, and wrap it like a steamed bun;

8. Pour corn oil into a non-stick frying pan and heat it;

9. Put in the pie, fry it over low heat, pour in an appropriate amount of water, cover it, and continue to fry;

10. Finally, after the water in the pot is boiled dry, turn off the heat; 【Purple Sweet Potato Pie】It's done.

The method of making hot dough cakes soft and fragrant is as follows:

Ingredients: 1 bowl of flour, a small amount of salt, an appropriate amount of boiling water, an appropriate amount of clear oil.

1. The so-called hot dough cake is to scald the flour and noodles with freshly boiled water. Take a bowl of flour and spoon the freshly boiled water into the dough little by little, stirring quickly with chopsticks as you go.

2. Stir until the dough is formed, and the dough should be slightly softer. Allow the dough to rest in the basin for a while.

3. Take out the awakened dough and put it on the board with more dry noodles, slightly dough it up, and knead it into a circle.

4. Roll out the round dough and roll it into a thin cake shape.

5. Pour some clear oil on top of the rolled out pancakes, fold them in half repeatedly, and dip the oil evenly on all the dough cakes.

8. After rolling, tidy up the dough, form a circle, and roll it into a pancake again, but this time it is not too thin.

9. After the electric baking pan is preheated, apply more oil than the usual pancakes.

10. Because the dough is soft and the oil is rolled inside, when you put it in the electric baking pan, in case the dough is scattered, fold the rolled pancake in half and put it in, and immediately open it and flatten it.

11. The pancake that has just been put into the electric baking pan is swung with the palm of your hand.

12. Be careful when turning over, don't let the oil splash on your body, if the oil is not enough, you can fill it up again, and burn it until both sides are golden, and you can get out of the pot.

13. When out of the pot, fold it in half into a semicircle, then fold it in half into a fan shape, serve it on a plate, and serve it on the table.

Answer: 1. Ingredients needed to make hot dough cakes:

Appropriate amount of boiling water, appropriate amount of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper noodles.

Second, the practice of hot dough cakes:

1. Pour boiling water into the flour little by little and stir it into a ball with chopsticks.

2. Knead into a dough.

3. Roll them into one agent at a time.

4. Roll out the agent into a thin cake, sprinkle peppercorn flour and salt on top, and then coat with a layer of oil.

5. Roll into long strips.

6. Roll it into a lump from one end of the strip.

7. Press it with your hands.

8. Roll out the lump into cakes.

9. Put oil in a frying pan, heat it to medium heat, put in the rolled cake, and start to burn.

10. Bake until there is a beautiful golden brown on both sides.

11. Finally, put the hot dough cake on a plate.

Ingredients: 150g flour.

Excipients: 60g salad oil, 4g salt, 1 shallot, 80g boiling water.

How to make scald scallion oil pancakes.

1. Weigh the flour and wash the shallots.

2. Chop the shallots, add 40g of salad oil, and mix well.

3. Add the flour to boiling water and let the dough stand for 15 minutes.

4. The dough is dry into rectangular slices.

5. Spread salt evenly and spread the scallion oil filling.

6. Roll into long strips.

7. Then coil the long strips into a round cake shape.

8. Gently roll out into 1 cm thick pancakes.

9. Pour 20g of oil into a non-stick frying pan and put it into the scallion pancakes.

10. Slowly sear over medium-low heat until one side is golden brown and turn over.

11. Cover and continue to sear until the golden cake is cooked on both sides.

12. Then change the knife and put it on a plate to eat.

Yeast 3 grams.

190 grams of warm milk.

Corn oil 25 grams.

10 grams of caster sugar.

Salt 4 grams. Save the practice to your phone.

Step 1space

To prepare plain milk shredded toast Step 1

The yeast is melted with warm milk, flour, sugar, corn oil, salt are added and kneaded into a very soft dough. (At first, the dough is sticky and kneaded more.) If you have a cooking machine, knead the dough for 5 minutes.

Step 2space

To prepare plain milk shredded toast Step 1

The surface is made of silica gel and coated with oil.

Step 3space

To prepare plain milk shredded toast Step 1

Step 4space

To prepare plain milk shredded toast Step 1

The honeycomb of the leavened dough is homogeneous.

Step 5space

Knead the dough into long strips and divide it evenly. (There is no need to exhaust the air like steamed buns here, and if you want the cake to be smaller, you can divide a few more portions.) ）

Step 6: Do it differently.

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