How to make steamed oil cakes How to make them delicious, the practice of steamed oil cakes is a hom

Ingredients. 500 grams of flour 50 grams of cooked lard.

Accessories. Salt to taste.

Steps to make steamed oil cakes.

1.Add water to the flour and form a dough with moderate firmness and let rise for 30 minutes.

2.Put an appropriate amount of dry flour on the cutting board and knead the dough. Then divide into small, evenly sized portions. (If your chopping board is big enough, you can also roll it out without dividing it).

3.Roll out the dough into a thin, large circle, then spread an even layer of cooked lard and sprinkle with an appropriate layer of salt. Then, the side of the bush began to roll up. After the roll is finished, close the mouth on both sides, and then press it flat into a long flat type.

4.Put water in the steamer and boil with a cage cloth, put the finished oil cake in, and steam it for 10 minutes on medium heat. Remove and cut into cubes and eat.

Ingredients for steamed oil cakes.

500 grams of flour 50 grams of cooked lard.

The preparation of steaming oil cakes with salt and appropriate amount.

Step 1: Add flour and water to form a dough that is moderately soft and firm, and let rise for 30 minutes.

Step 2Put an appropriate amount of dry flour on the cutting board, put the dough on it and knead the dough. Then divide into small, evenly sized portions. (If your chopping board is big enough, you can also roll it out without dividing it).

Step 3Roll out the dough into a thin, large circle, then spread an even layer of cooked lard and sprinkle with an appropriate layer of salt. Then, the side of the bush began to roll up. After the roll is finished, close the mouth on both sides, and then press it flat into a long flat type.

Step 4 Put water in the steamer and add a cage cloth to boil, put the finished oil cake in, and steam it over medium heat for 10 minutes. Remove and cut into cubes and eat.

1. Ingredients: 500 grams of flour, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of cold water.

2. Divide the flour into two halves, take half of the amount of flour and add boiling water, half of the amount of cold water, and then drop a few drops of oil.

3. After mixing the dough with your hands, cover it with a clean white damp cloth and soothe it for about ten minutes.

4. After the dough is ready, you can knead the dough into long strips and divide it into small pieces.

5. Press the palm of your hand and roll it into a cake shape, it is better to roll it out into a thin one, and it is softer when you eat, and roll it out for later use.

6. Spread the drawer cloth in the steamer and boil the steam.

7. Put in the first cake and cover the pot immediately.

8. When the first cake is cooked, open the lid and then put in the second cake, and then cover the lid, and steam it like this until all the steaming is done [put in the last cake, about 3 minutes or so].

1. Ingredients: 300 grams of beibei pumpkin, 300 grams of flour, 20 grams of yeast powder, 20 ml of soybean oil, 20 grams of salt, 30 grams of black sesame seeds.

2. Steamed pumpkin, take half a beibei pumpkin, peel and cut it into small pieces, and steam it in a pot.

3. Proofing the dough, press it into a puree with a fork or other tools, add an appropriate amount of yeast powder and an appropriate amount of flour after cooling, and stir it into a flocculent shape. Knead the dough by hand, cover and let rise until twice the size.

4. Knead the dough, sprinkle a layer of flour on the cutting board, take out the proofed dough, knead the dough and exhaust it.

5. Add salt, knead into a relatively smooth dough, roll out the rectangular flatbread, use eight knives in a symmetrical position, evenly spread soybean oil on the top, and add some salt.

6. Fold the dough, fold it in half from the edge to the middle, flip it again, and so on, and finally form a dough.

7. Steam the cooked dough cake, turn it over, roll it out into a dough cake again, smear a little water on the top, sprinkle with black sesame seeds, and steam the cake in the pot for 15 minutes.

Ingredients: flour (three bowls of flour for one person to eat), filling (brown sugar, white sugar arbitrary), water.

Method 1: Mix the noodles first, make them softer, and cut them into dumplings-sized balls.

2. Roll out the noodles, wrap them in the filling, put them in the steamer, and steam them for 15 minutes.

Flour as the main ingredient.

350g of excipients cold water.

200 ml step 1Place the flour in a basin.

2.Slowly add cold water and form a dough and let it sit for 10 minutes.

3.Divide into 40 g each.

4.Knead each agent into a circle.

5.Sprinkle with flour and press flat.

6.Roll out slowly into crepes.

7.Add water to the pot and put it in the cage drawer, and put the first cake lid in the pot after boiling. Roll out the second cake and put it in the pan. And so on. The last one is put in a pot and steamed for 10 minutes.

8.After cooking, roll your favorite dish and put it on a plate. Enjoy.

Tip: Put the first lid on the pan when it is boiling. Roll out the second cake and put it in the pan. And so on. The last one is put in a pot and steamed for 10 minutes.

Ingredients.

Flour (and flour) 330

Appropriate amount of water, dry flour, appropriate amount.

Preparation of steamed cakes.

1.Flour and an appropriate amount of water to form a dough, knead smooth, without resting.

2.Add water to the steamer, put the steaming drawer on, spread a steaming cloth or this kind of bamboo curtain in the steaming drawer, and cover the lid**.

3.Put the dry flour on the board, knead the dough on the board again, knead it into long strips, cut it into half an egg-sized piece, and then flatten the agent.

4.Take a dough and use a rolling pin to roll it into a thin round dough, about 20 cm in dough.

6.At this time, the pot has already boiled, do not turn off the heat, continue to burn, slowly put the dough rolled up with a rolling pin on the bamboo curtain of the steaming drawer, and turn the rolling pin while putting it to make the dough fall.

7.If you find it difficult to put the dough on the steaming drawer, you can hold the rolled dough on your right hand.

8.Go to the steamer and turn it directly with your right hand, and the dough will fall into the steaming drawer, and there is no neat place to pinch it with your hands.

9.To make steamed cakes is to roll out while steaming, roll out one and put it on the steaming drawer, cover the lid and roll out the other, after all the dough is completed, cover the pot and steam for 10 minutes.

10.This is steamed dough.

11.The dough should be uncovered one by one and folded into a triangle so that it is not easy to stick.

12.Stacked steamed cakes, a large stack.

13.Here's a close-up, thin dough pie.

14.It's even better to roll pickles or lettuce.