The best baked cakes in my country are distributed in the north and south of the river, which one ha

The best baked cakes in our country are distributed in the north and south of the river, and I have eaten Nanjing's shortbread duck cakes, as well as sesame baked cakes, which are very delicious, and the duck fat in them is not greasy at all.

When I was traveling in Xiamen, I had eaten Wu Dalang baked cakes sold by local stalls. There are a variety of toppings inside for you to choose from, such as sausages, chicken wings, bacon, and many more. Coupled with the special sauce, a blissful sense of satisfaction swells up when you bite into it.

We have a lot of baked cakes in China, Huangshan baked cakes, shortbread cakes, crispy cakes, slag cakes, sugar sesame sauce cakes, I have eaten Huangshan baked cakes, at that time it was my classmate from her hometown ** brought a special product to me to eat, the filling of Huangshan baked cakes is generally dried plum vegetables and meat, the surface of the baked cakes is golden, and it tastes crispy.

Roasted cake is a kind of baked pasta, according to legend, it is a kind of food brought back by Ban Chao from the Western Regions, and there is a record of "Emperor Lingdi good Hu cake" during the period of Emperor Ling of the Han Dynasty, which was widely spread in the Tang Dynasty. From the practice of Ban Chao to bring back the baked cakes to the present, the development of the baked cakes has more than 100 tricks, you only ask about the practice of baked cakes, and you don't know what kind of baked cakes you like. I'm going to tell you about the traditional way to make it.

Traditional dough baked cake <>

Take an appropriate amount of flour and use old flour to make it, the dough is moderately soft and hard, and don't overdo it, otherwise it will have a sour taste. Knead some alkaline noodles in an appropriate amount to increase the flavor of the noodles. Put the good noodles into small agents, roll them out into long strips, smear some oil, sprinkle with an appropriate amount of salt, fry the cumin, then roll them up, preheat them in the oven, and then roll the rolled agents into a round shape with a rolling stick, you can also dip some sesame seeds if you like to eat sesame seeds, and then put an iron pan on the iron to bake until two years of golden brown, and then put it in the stove to bake, two years have to be baked, and bake until dark golden mature.

The baked cake crust made by this is crispy and fragrant, and then with the fragrance of sesame seeds and fennel, it is really an aftertaste when you take a bite, and if you want to add meat and vegetables, you can do it, so it is more flavorful.

Precautions <>

1. Baked cakes, noodles are the most important, don't use baking powder if you can use old noodles, baking powder baked cakes do not have the taste of old noodles.

2. Knead alkaline noodles According to the situation of the noodles, knead the alkaline noodles when they smell sour.

3. It is best to have a baked cake stove, if not, it is okay to use an electric cake stall, if there is no electric baking pan, there is always a rice cooker, and it is okay to use a rice cooker, but with a rice cooker and an electric baking pan, it is not delicious to be baked out of pure baking.

4. You can add nothing to the traditional baked cakes, or you can add meat and vegetables, according to your own taste.

Sweet biscuits <>

Ingredients: 400g flour, 200g warm water, 60g sugar, 1 2 spoons yeast, whole egg mixture with a small amount of water.

Steps:

1. Take out a large bowl, put flour, sugar, and yeast powder in the bowl, mix the dough with warm water at about 40 degrees, and put it aside to ferment after the dough is reconciled, but after the dough becomes a big fat man (twice as big), take it out and divide it into 9 equal parts.

2. Then take out one, take out your skillful hands and rub it into strips, roll it flat, and then roll it up.

3. Flatten the dough, then add some white sugar and roll it up.

4. Roll out a long oval shape with the mouth facing down, put it on a baking sheet, brush with egg wash 5, adjust the oven to 180 degrees, put it in and bake for 20 minutes, when the bell is ready.

Xiao Guo shattered thoughts: <>

1. YouDid you find out, I added yeast and sugar to the fermented flour, because adding white sugar can speed up the fermentation.

2. Because the water absorption of each flour is different, I did not give the specific amount of water used here.

3. Adjust the sugar in the sweet baked cake according to your taste.

Epilogue There are too many types of baked cakes, such as Huangqiao baked cakes, hanging oven baked cakes, Jingcheng baked cakes, mille-feuille baked cakes, shortbread baked cakes, etc., not introduced one by one, so many baked cakes, most of them are dough baked cakes, and they are just practices, the shapes are not the same, and the auxiliary materials are different, but basically they are baked first and then baked, and there are not many direct bakes.

Mille-feuille baked cake, 1, first of all, use warm water and noodles, and the noodles should be softer. You can take a pair of chopsticks and stir the dry flour, slowly add water while stirring (so that the noodles can be softer), and when the noodles are not dry, knead them into a soft dough by hand, and let the dough rest in a warm place for 10 minutes. 2. Knead the dough after waking up, then roll out the rectangular slices, brush the oil on the rectangular slices, roll up into two or three agents after rolling them into long strips, squeeze each agent from both ends, press it flat by hand, and roll it into a round cake.

3. Heat oil in a frying pan, then put in a cake (note that it must be cooked over medium heat, slowly branded), wait until one side is bulging, turn over and brush the oil, and then burn the other side, and then brush the oil cake on both sides to make it golden brown. 4. Put oil in the pot and make another cake in turn.

1.Put the flour in a basin, add warm water, alkali and refined salt, mix well, cover with a wrung out wet cleaning cloth, and let it sit for about 30 minutes. 2.

Knead the dough evenly, knead it into strips, divide it into a dose weighing about 50 grams, roll it into thin slices, brush it with a layer of peanut oil, fold and roll it into a long round sheet, hold it with your hand and shake it off vigorously on the board, so repeatedly reverse the position and throw it on several times, after shaking evenly, then use your hands to thin it out, brush a layer of peanut oil, pinch one end with each hand, fold it repeatedly from back to front, roll it into a round strip, stretch it slightly longer, roll it into a circle from one end to the other, and roll it into a cake blank with a diameter of 6 cm according to the flatten. 3.Put the cake blank into the hanging oven pan that is burned to 70% hot, cover the hot stove lid, and bake for about 8-10 minutes, until the crust is golden brown and crispy, and the inside is soft and ripe, and it is ready to eat.

First of all, the first step is to mix the noodles first, and the noodles is a very simple but not easy work, and the noodles can not be too soft, nor too hard, this still requires skills, as long as the noodles live well, the baked cakes are delicious. If you have flour, you can choose the most common flour, add salt and dry yeast when you are with noodles, dry yeast is about 10 grams, add these and then add warm water to make noodles, pay attention to be sure to use warm water, and noodles should be added several times to add flour, remember to knead the dough for a few minutes, and when it is almost kneaded, cover it with plastic wrap or a lid, and put it in a place with a higher temperature to ferment. Wait until the fermentation is done you can take it out, there must be enough time for fermentation, otherwise the dough can not be opened, take out the dough and put it on the board, and then you can continue to knead the dough, if the dough is too thin in the kneading process, add some dry flour, and then roll the dough with a rolling pin and then spread it out, evenly sprinkle some edible salt, pepper salt, thirteen spices, after it is done, roll from one end of the cake to the other, pay attention not to roll too loose.

After rolling, use a knife to cut the dough into small pieces, knead the two ends of the dough together to absorb the flavor, then knead the dough into a circle, and then make the dough into a flat shape. The next thing is the pan, first of all, pour oil into the pan, you can put the pan into the pan, about two or three minutes to turn it over, and when the time is almost good, you can get the pancake out of the pan.