What are the techniques used to make dough cakes, which are fluffy and chewy, and the more you eat,

Many people say that they want to make their own breakfast cakes, but it is too difficult to make noodles in winter, I also have three noodles tips to share with you, don't buy breakfast cakes anymore, keep in mind 3 tips, all soft and chewy, the more you eat, the more fragrant you are. Tip 1: When making dough cakes, you should put enough water when mixing the dough, and the dough will contain more water, so that the baked dough cakes will be soft and delicious.

Tip 2: The second fermentation time of the cake embryo should be well controlled, not too long, about 20 minutes is enough, otherwise the cake is easy to produce tendons and the cake will collapse. Tip 3:

It is recommended to use an electric baking pan to burn both sides of the dough cake at the same time until it is slightly golden, and then open the lid and constantly turn it over to lock in moisture when heated, so that the baked dough cake is fluffy, fragrant and delicious.

However, the temperature is too low in winter, and the room temperature environment is not suitable for dough, and it is not easy for novices to make dough successfully. In winter, the gourmet gentleman is also very lazy, and he prefers to eat breakfast cakes that are delicious without noodles, and breakfast cakes that are delicious without noodles are simple and can be called the light of lazy cakes. Here are three types of breakfast cakes, which save the dough time and children love to eat.

The first is the old Peking pancake. This is a tortilla made with cornmeal, which is highly nutritious and a new favorite ingredient for those who have recently lost fat. Beat the eggs into a mixture, smooth the hot oil and stir well with the chopped leeks, sesame oil and salt.

After adding a small amount of water to the cornmeal many times to make the cornmeal become a slightly moist state, flatten it into a pan and press it tightly, put on the mixed leek egg filling, sprinkle some shrimp skin, cover the lid, simmer for five minutes on medium-low heat, and turn off the heat when the edge of the cornmeal is slightly rolled.

The second type, cabbage cake. This breakfast cake can be called the light of lazy cakes, it is too simple to make, and it is easy for whites to get started. Cut the cabbage into thin strips, beat in the eggs, add an appropriate amount of salt and thirteen spices, stir well, sift in a small amount of flour, and mix into a paste.

Heat oil in a pan, scoop in the batter, and fry over medium-low heat until golden brown on both sides. Fragrant and delicious, gourmet gentlemen often make, two pieces of bread with a glass of hot milk, and then nuts, very nutritious.

The third type, beef rolls. This is also a lazy cake, which is more suitable for those who have an oven at home, which is super simple and delicious. The crust is a hand-grasped cake, so there is no need to mix the dough at all, which is more convenient.

Add an appropriate amount of egg mixture, minced garlic, black pepper, oyster sauce, salt, oil and starch to the minced beef, stir well in one direction and set aside. After the crust softens at room temperature, fold the two sheets together and roll them out, put the beef filling in the middle, leave 2-3 cm blank in the outer circle and do not spread it, roll up the cake, seal it at both ends, brush the egg wash on the surface, and put it in the preheated oven 220 and bake for about 15 minutes. The grilled beef patty wrap is cut into small pieces and ready to eat.

In fact, finger cakes are really suitable for lazy people, and you can make delicious breakfast cakes and snacks without dough, and the method is super simple. What's your favorite breakfast cake? You can leave a message to share with you!

Homemade dough cakes tend to have no layers and are hard to eat. In fact, with a few tips, you can make delicious pastries. When mixing the dough, add a little vegetable oil and sugar, then cover with a damp cloth to fully ferment, take out the dough, fully vent and relax, and knead it several times.

The dough cake made by this way is soft and chewy, and it is especially delicious!

Beat 2 eggs in a bowl, stir and add an appropriate amount of warm water, about 400 ml of water and eggs, and then add 5 grams of yeast to stir well and set aside. Pour 400 grams of flour into the basin, add 4 grams of salt to increase the gluten, then use the stirred egg yeast water and noodles, stir while pouring water, stir in one direction, and the cake will be more glutenous, always use chopsticks to stir it into a viscous batter, and then cover the lid and put it in a place with a higher temperature to rise to 2 times the original size. Take out the proofed dough and stir it with chopsticks, discharge the air inside, coat a layer of cooking oil on the board, take out the proofed dough and put it on the board, do not knead, arrange it into a long strip and then put it into a uniform size of the dough, and then arrange the dough into a circle, and then press it flat and press it into a large round cake.

The resulting cake is fluffy and chewy.

1.One of the tips to make a good dough cake: when we make the dough cake, we should put more water when mixing the dough, and the water content of the dough is more, so that the baked cake will be more delicious.

2.The second trick to make dough cakes: the time for the second dough hair of the green billet should be well controlled, and it should not be too long, so as not to overdo it and cause the gluten to be unsupportable.

3.The second trick to make a dough cake: when the cake blank is put into the pot, you must first cover the lid and burn it until both sides are slightly yellow, lock the moisture in the inside of the cake, and then you can do without the lid, if the pie crust is too thick, then you can use a chopstick to put a chopstick on the edge of the electric baking pan to prevent the lid from pressing the cake.

When mixing the dough, you can use milk instead of water to mix the dough, and add an egg mixture to make the dough firm and soft. The resulting dough cake is naturally chewy, fragrant and delicious.

The dead dough cake is too hard, and the dough cake is too soft, so let's try the semi-hot dough cake, which neutralizes the shortcomings of the two, and is soft and chewy, even if it is cooled, it will not be hard, and it is very delicious. Today I will talk to you about the specific method, as long as the noodles are lived, everything is fine. <>

Add 3 grams of salt to 300 grams of flour, mix well and put it in a basin. Boil a pot of boiling water, stirring with chopsticks while pouring the water, until the flour on the surface of the basin becomes flocculent, and then you can stop, the amount is about 100 grams. Then take some cold water, continue to pour it into the basin, stir with chopsticks until there is no flour, and the amount is about 100 grams.

Because the water absorption of flour is different, so the specific amount of water is controlled by everyone, 300 grams of flour with about 200 grams of water, up and down no more than 20 grams, hot water and cold water in half. Knead the dough into a smooth dough that is as soft and firm as our earlobes, slightly soft and elastic. <>

Cover the basin with a damp cloth and let it rise in a warm place for half an hour, if it is cold in autumn and winter, then extend it to an hour to allow the dough to relax fully. Put the loose dough on the cutting board, sprinkle some flour to prevent sticking, roll it into a circle, smear a layer of puff pastry on top (a spoonful of flour and a spoonful of oil are mixed to mix), roll it into a column from one end, then divide it into equal parts, press it flat and roll it out into a circle again, and continue to relax for more than ten minutes. This step is very important to make the dough fluffier and not rushed.

Put oil in a frying pan, heat it slightly, add the dough, cover and fry slowly over low heat (to prevent water loss), after a minute, turn over the lid until both sides are golden brown. The bread is crispy on the outside and soft on the inside, and when you take a bite in your mouth while it's hot, the taste is not to mention how fragrant. Note that the time of the pancake should not be too long, and the lid should be opened every few tens of seconds to take a look, and the fire should not be too large, otherwise the water in the flour will evaporate, and the taste will become hard.

Pour the flour into a basin, add salt, pour a small amount of cooking oil, knead it into a ball with your hands after flocculating, see how soft and hard, and add some water if you feel hard. Knead into a three-light dough (face light, basin light, hand light), at this time the surface of the dough is not very smooth, don't care, add some oil on the surface of the dough and wipe it evenly, cover or seal the plastic wrap, and let it stand for ten to twenty minutes. The noodles will be smooth after a few kneadings.

First of all, you must use warm water to mix the noodles when mixing the noodles, and secondly, the resting noodles must be in place, these two points are the most important.

Add some more yeast powder and baking soda. After the face is ready, be sure to leave it in the sun for about an hour. Don't make the dough too thick.

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 1-2 hours. Pinch up a piece of noodles and stretch it, and if you don't retract it, it's good.

If you want 500g of flour, the water should be more than 400g, and depending on the water absorption rate of the flour, the dough should be softer than the earlobe. The noodles must be thoroughly cooked. ）；

2. Take a piece of dough about 1 4, knead it into long strips by hand, and then press it flat, you can also use a rolling pin to roll it flat, don't push too hard. Brush with a thin layer of oil. (Take a piece of dough and operate it directly, no need to knead it evenly and round it);

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

4. Pinch your mouth tightly. Hand mouth down. Roll out the bread with a rolling pin.

Don't push too hard when rolling, you will feel bubbles inside, don't break it. If you find that the dough is still shrinking when rolling the dough, then roll it out and let the dough for 20-30 minutes. Because the dough is soft, you can put more flour to make it sticky during the whole operation.

5. Heat oil in a pan, put in the delicious dough, brush the top with a little oil, and heat it over medium-low heat. Look at the small bubbles in the dough cake, and you can turn it over. After turning over, you will find that there are bigger bubbles bulging. The bread thus baked is a success.

6. Then turn over every few moments. Cook until both sides are golden brown. If you don't eat it immediately after cooking, then use a packet of drawer cloth and put it in a bag.

This will make the bread soft even when it is cold. (The dough should be turned over frequently so that the crust is not thick.) If the cake is directly exposed to the air, the water will evaporate and become hard when it cools.

Put it in a bag and cover it, and it will be soft after it cools. Add a layer of drawer cloth to better absorb the moisture of the hot cake. Avoid water vapor rotting the cake. ）

Ingredients: 500 grams of all-purpose flour, 260-280 grams of water, 7-8 grams of yeast.

Method 1: My recipe is 500 grams of all-purpose flour, 260-280 grams of water, 7-8 grams of yeast, stir all the ingredients thoroughly, put them in a container and cover them with plastic wrap, and put them in the refrigerator. A little less water will make the cake more chewy, and more water will be softer.

2: After fermented dough, you can get up 10 minutes early in the morning to knead the dough into the refrigerator to ferment, and wait for 10-15 minutes to warm it back when you come back from work. Unlike bread, the dough can be kneaded to warm up for a few minutes, kneaded to make the dough soft, and the other can use the heat of the hands to help warm up, and you can also use the dough to make the dough the night before, and you can also use this method if you are not in a hurry to eat on Sunday morning.

Dough that is not completely warmed can also be fermented, slightly worse than the good warming, but not much worse. The fermentation time is appropriately extended.

3: Divide the kneaded dough into 9 or 12 parts, roll it into a cake shape after forming a small round dough, and put it on the board to ferment for 20 minutes.

I used a general frying pan, which was divided into 9 and burned three times, and divided into 12 and also burned three times, but the size of the cake was different.

4: Put a little oil in the bottom of the pan and add the leavened dough to cook.

Tip 1: If the dough ferments too much or too little due to the different seasons, if the temperature is low, the fermentation time should be appropriately extended, and the temperature should be shortened appropriately.

2: When the first side of the cake is baked, it swells very much, and finally the middle of the cake is layered. When the first side of the cake is baked, when the cake surface has just begun to expand, turn over the other side to stop the bread from expanding.

Of course, after the bread is baked, turn it back to the side you just baked until it is cooked.

3: The dough can't be raised, and many beginners don't have scales, which will lead to too little yeast, fermentation failure, and too much yeast, wasting yeast. It is recommended to buy a bench scale.

Save time and effort, record the amount of flour, water and yeast needed to eat bread at home every time, and have the effect of getting twice the result with half the effort.

Take 500 grams of fine flour and put it in a washbasin.

Then add an appropriate amount of baking powder to the cold boiled water prepared in advance and start mixing the dough.

Crack two more fresh eggs into the dough that is about to be reconciled.

Put the dough in a slightly warmer place and let it rise for about half an hour.

When the dough arrives and we can see the small bubbles in the dough, we can turn on the household electric baking pan and start baking the dough.

Step to read. Put the rolled cake in the electric baking pan for a few minutes and you can smell the aroma of the dough cake.

Finally, take the dough cake out of the pan, and after the cake has cooled down slightly, cut it into four pieces with a knife, and the fragrant dough cake is ready to serve.

The guy makes steamed buns and delicious flour cakes, which are sweet and fluffy, and the method is simple, so you don't have to buy them anymore.

Green onion cake should do this, do not knead the dough or roll the dough, the dough is pressed into the pot, and it is soft and super delicious.

The yeast is dissolved in a small amount of warm water.

2.Let stand for 3 minutes. Place the flour in a large basin, pour in yeast water, then pour in the remaining warm water, first stir with chopsticks to form snow flakes, and then knead the smooth dough by hand.

3.Cover with plastic wrap and let warm the room to ferment until about twice the size.

4.Mix the fresh minced meat with cooking wine, salt, chicken essence, minced ginger, minced garlic, and a small amount of dark soy sauce (for color mixing). The meat skin is frozen and melted, pour in the minced meat and stir the minced meat in one direction until it is strong (if there is no meat skin jelly, put water), knead the fermented dough evenly and exhaust it, and divide it into small agents.

Take a small agent, roll it out into a circle with a rolling pin, put the meat filling in it and wrap it like a bun, gently press it flat with the palm of your hand, dip both sides with sesame seeds, and let it stand for about 15 minutes.

5.In a frying pan, without oil, drain the dough into the pan.

6.Cover the pot with a lid, simmer over low heat, turn one side into a light burnt yellow, then turn it over and then burn it into a light burnt yellow.