The practice of steaming dead dough cakes in the north, how to steam dead dough cakes

Dead noodles: It is noodles with cold water and freshly used, this kind of noodles are more resistant to cooking, the taste is strong, and it is chewy, so it is suitable for boiling, branding, frying, frying and other foods, such as dumplings, pies, and siu mai.

potstickers, etc. This kind of noodles are not easy to digest and have a low glycemic index, so diabetes.

Patients can eat, and obese people can also choose.

Ingredients: 500g flour, 350g-400g cold water, a little oil.

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.

Approximately 1-2 hours. Pinch up a piece of noodles and stretch it, and if you don't retract it, it's good. (For 500g of flour, the water should be about 350g-400g, depending on the water absorption rate of the flour, and the good 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. Pinch your mouth tightly. Mouth down.

Use a rolling pin to roll out a dough about a thick dough. (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. )

4. Heat oil in a pot, 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.

5. Then turn over every once in a while. 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.

Skill analysis: the dead dough cake wants to be soft when the noodles must be soft, there are friends who compare it to the earlobes are softer, everyone to figure it out for themselves, here I want to tell you about the "noodles", this word xing, and noodles after the noodles to be noodles for a period of time, it is best to have 30 minutes long, the judgment standard, if the dough is found to be retracted when rolling the dough, you have to be in the noodles. The flatbread baked in this way is soft, and it will still feel the same when you eat it tomorrow.

The method of steaming the cake of dead noodles in the north is to open the noodles first, put some alkali powder into it, make it into the shape of a cake, and put it on this floor to steam for half an hour.

Add oil to a non-stick frying pan over medium heat until golden brown on both sides.

1. Mix Wang Dan flour with cold water into a dough with moderate hardness and softness, wash and cut the green onions into chopped green onions for later use.

2. Roll out the dough into thin slices, brush with a layer of vegetable oil, and then sprinkle with an appropriate amount of salt, peppercorns, and chopped green onions.

3. Roll up from one side.

4. Cut into small pieces, then roll into thin slices for later use.

5. Put oil in a non-stick frying pan and fry over medium heat until golden brown on both sides.

6. After frying the dead dough cake, take it out and cut it into pieces, and then put it out and enjoy.

<>1. Ingredients: 300 grams of all-purpose flour, 200 grams of pumpkin puree, 3 grams of yeast, 10 grams of sugar, and an appropriate amount of cooking oil.

2. Peel and slice the pumpkin, add water to the rice cooker, put the pumpkin on the steaming drawer, cover it and steam it with the steaming button for 15 minutes.

3. Mash the steamed pumpkin.

4. Add 300 grams of flour to 200 grams of pumpkin puree, 3 grams of yeast, and 10 grams of spring sugar (optional). Because the pumpkin puree is wet, there is no need to put water.

5. Knead into a smooth dough. Cover with a damp cloth or plastic wrap and let rise.

6. Send to double the size, and the finger poke the hole without retraction.

7. After the dough is taken to the cutting board and vented, roll out the rectangular dough sheet. The thickness is around 3 mm.

8. Brush the surface with a layer of oil. Cut 4 knives symmetrically on both sides, do not cut in the middle.

9. The left and right fold the source forest traces in the middle and fold them into a square.

10. Fold it up to the next grid. Folded sequentially to complete.

11. Finally, fold it into a square, roll it out slightly thinner with a rolling pin, and don't roll it hard.

12. Put it on top of the rice cooker steamer. Don't forget to put water in the bottom of the pot.

13. Press the steaming function button and set the time for 30 minutes. Cooking.

14. The function starts to keep warm at the end of the function, and the timer display is turned on when it is 3 minutes.

15. Cut and have clear layers.

1. Appropriate amount of flour and oil.

2. Take an appropriate amount of flour, add water and form a smooth dough, cover it with a damp cloth and let it rise for half an hour.

3. Divide the dough into two balls and knead them repeatedly to make a circle.

4. After the dough is flattened, roll it out into a circle with a rolling pin, roll it thinner if you like to eat crispy, and roll it out thicker if you like to eat crispy on the outside and soft on the inside.

5. Brush the pot with a wool brush with a thin layer of oil, if you use a non-stick pan, this step can be omitted.

6. Heat the iron pot over high heat, put in the dead dough cake and burn it over high heat.

7. Burn until the surface of the dead dough cake is blistered, then turn it over, and then turn it into a low kang until the dead dough cake is cooked thoroughly.

8. Take out the dead dough cake, cut it into diamond-shaped pieces, and then make your own garlic chopped pepper sauce to eat, the dead dough cake is sweet and silky, fragrant and delicious.

1. Ingredients: 150 grams of wheat flour, green onions, chicken powder, salt, and white sesame seeds.

2. Add an appropriate amount of salt to the wheat flour and stir with chicken essence powder, then add an appropriate amount of warm boiled water to knead into a batter, cover with a fresh-keeping bag and leave for 20 minutes; Wash the green onions and cut them into pieces.

3. Rub the batter and divide it into 4 small pieces.

4. Roll out the small agent into flakes about centimeters, brush with a layer of oil, and sprinkle with green onions.

5. Then roll the dough along the long side and knead it into long strips 5. Roll the two sides of the bar towards the center to produce 2 rolls.

6. Overlap the 2 rolls together and press them slightly harder.

7. Then use a rolling pin to roll it into a cake shape about centimeter thick.

8. Dip both sides of the cake with white sesame seeds.

9. Add some oil to the stir-fry pot, put in the scallion pancakes, turn it over after frying it on one side, and finally fry it until the two gold are yellow and ripe.

The Bi Li Xu's method of the dead dough cake is as follows:Materials Tools: gluten flour, salt, water, pots, bowls, cloths, chopsticks, basins, rolling pins, panels.

1. Prepare a large bowl and pour an appropriate amount of high-gluten flour into the bowl. Slowly add the warm water and stir the flour as you add until the dough begins to form.

2. Continue kneading the dough until the dough is soft, elastic, and non-sticky. Cover the dough with a damp cloth and let it sit for about 20 minutes to allow the dough to relax sufficiently.

3. Divide the dough into small pieces evenly, and then use a rolling pin to roll out each small piece into a pancake.

4. Put the rolled dough into the pan and brush with a little oil. Fry the dough for about 1-2 minutes on each side, or until golden brown on both sides.

5. Take out the dough cake, let it cool on the panel, and the dead dough cake is finished.

The home-cooked recipe for dead dough cakes is as follows:Ingredients: 115 grams of flour, 50 grams of water, 1 gram of salt, 15 grams of ghee.

Step 1: Mix oil, salt B, and flour B into puff pastry and set aside.

Step 2: Mix the flour and salt well, add warm water and stir well, and knead into a dough.

Step 3: Roll out into a 2 mm rectangle, cut the bread on both sides with a length of 1/3 of the bread width, and cut it in two rows vertically on both sides. The last knife is left wide, and it can be wrapped and cooked. Coat with puff pastry, sprinkle with chopped green onions, fold left and right in half and fold upward, and so on.

Step 4, fold well, roll three times horizontally and three vertically, roll it horizontally, roll it vertically, and roll it vertically, with a thickness of 6-7 mm.

Step 5: Put a small amount of oil in the pot, put the cake on low heat, heat the oil, cover and fry for 5 minutes, turn over, fry for 3 minutes, repeat twice and fry for 2-3 minutes on each side, and fry until golden brown on both sides.

Ingredients: 500 grams of flour.

Excipients: appropriate amount of edible oil.

1. Grind the flour into a smooth dough with warm water, cover the lid and wake up for a while, there will be no feeling of rubbed particles, as long as it is smooth and does not move.

2. Knead the proofed dough into long strips, then cut it into small pieces, put water in the steamer at this time, and boil the water while rolling out the cake.

3. Press the cut dough and brush a layer of cooking oil on the surface of part of it.

4. Stack the oiled side on top of the other dough.

5. Roll out a thin cake with a rolling pin, put the cake in after the water in the pot is boiled, cover the lid, steam over low heat, so that the order is all put in order, then turn on high heat and steam for 5 minutes, turn off the heat, and simmer for 3 minutes (the steaming time should be extended appropriately).

6. After getting out of the pot, take out the cake in layers, and you can also uncover another layer when eating, that is, the two doughs stacked together at that time will be divided into two pancakes, and roll them up with your favorite vegetables and meat when eating.