How to keep the old dough cake soft, and how to cook the dough cake to be soft

Ingredients: plain flour.

300 g), boiling water.

150 grams), salad oil to taste.

Method. 1. 300 grams of ordinary flour, knead the dough with boiling water, about 150 grams is suitable.

2. Stir with chopsticks, and after forming a flocculent, you can knead the dough with boiling water.

3. Knead the dough into a roughly smooth dough, cover it with a damp cloth and put it in a warm place and let it stand for half an hour.

4. Let the dough stand, then knead the dough slightly to exhaust.

5. Divide into about 40 small doses.

6. Roll out the divided dough into a circle and try to roll it out as thinly as possible.

8. After the pot is boiled over high heat, add the thin spring cakes, steam for about 10 minutes, and then simmer for about 5 minutes. Divide the pancakes one by one while they are hot.

9. The thin dough cake is simply done.

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.

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 steps to make the dough fluffy and delicious are as follows:Ingredients: 300 grams of high-gluten flour, 100 grams of whole wheat flour.

Excipients: appropriate amount of oil, 80 grams of milk, appropriate amount of sugar, 4 grams of baking soda.

1. Put the fresh milk into a basin, add flour, add an appropriate amount of water and form a dough, cover with plastic wrap, and put it in a warm place to ferment.

2. Take out the fermented dough, knead it on the board and exhaust it, after the baking soda melts with warm water, knead it into the dough little by little, here is the key point, be sure to knead it repeatedly, smell no sourness, cut it with a knife, the two pieces are not sticky to each other, and then simmer for 15 minutes.

3. Knead the dough into long strips and divide it evenly into several small dough pieces.

4. Take a small bowl and add an appropriate amount of sugar, mix it with some flour, take a dough and roll it into a cake, wrap it with white virtual sugar filling, close the mouth and pinch it tightly to avoid sugar leakage when burning.

5. The wrapped sugar cake is flattened according to the row and rolled into a round cake.

6. Add an appropriate amount of vegetable oil to the pot, and cook the sugar cake evenly on both sides of the pot.

7. Remove from the pot and serve on a plate.

Add more water or salt to the dough making process, which can make the shelf life longer, so you can leave it for a longer time.

First of all, we prepare the corresponding ingredients, put the ingredients in a basin, then add the appropriate amount of baking soda and starch, and then make them into a dough shape, and wrap them in plastic wrap, so that they will not harden even if they are left for a long time.

Add less water. Too much moisture in the dough can make it difficult to preserve, so you should add less water.

With warm water and dough, the baked cake will be softer, and the method is as follows:

Ingredients: flour 200g Accessories: appropriate amount of sesame oil.

Step 1: Prepare the flour.

Step 2: Add warm water to make soft noodles.

Step 3: Roll out a pancake and add a little sesame oil.

Step 4: Stick the oil well.

Step 5: Roll up and pinch both ends.

Step 6: Roll out into pancakes.

Step 7: Put a little oil in the electric baking pan and put it into the cake.

Step 8: Blanch until both sides turn yellow.

Step 9: Finished product.

Make cakes from cold water + boiling water, knead the dough sufficiently, pay attention to the amount of water, put some edible oil appropriately, let the flour fully absorb water, etc., and the dough is soft.

1. Cold water + boiling water.

Generally, when we mix dough, in order to make the yeast ferment better, we use warm water, but the pancakes do not need to mix the dough, so we do not need to use warm water. Instead, cold water and boiled water should be used, and both. Because if you only use boiling water and noodles, then the cake will not be glutenous, and it can be made into late-selling sugar cakes, but it is not suitable for pancakes.

2. Knead the dough sufficiently.

When kneading the dough, we also need to feel the hardness of the dough, and if the dough is hard, then we also need to add water again. Sufficient kneading of the dough allows every flour to come into contact with moisture, and it will become softer in the later stage, but don't use too much force when kneading the dough, otherwise gluten will easily appear, and the cake will be easy to harden after it is cold.

3. Pay attention to the amount of water.

When mixing the dough, we must pay attention to the amount of water, if you want the dough to be softer, then the dough should be softer, but the water absorption of general flour is not the same, so we must pay great attention to the softness of the dough. But generally speaking, the amount of water used in the dough can be less than that of flour, roughly between 60% and 75% of the flour, so that the dough will be softer.

4. Put some cooking oil appropriately.

When we knead the dough, we can add some cooking oil to the flour, the oil can form a protective film on the surface of the dough, reduce the loss of water, and at the same time hinder the formation of gluten, and the baked cake will be softer.

5. Let the pure flour fully absorb the water.

We need to blanch half of the flour with boiling water, half with cold water and dough, the dough that comes out of the semi-scalded dough is more gluten than the fully scalded dough, will not break the skin when rolling the cake, and has more moisture content than the dough of cold water, so it is important to master this ratio.

How to make the dough fluffy: use a semi-hot dough method when mixing the dough, add more water, and the dough should not be kneaded for too long.

1. Use semi-hot noodles when mixing noodles.

The water temperature added when mixing the dough is particular, the cold water and the dough are easy to gluten, and the baked cake is relatively crisp and easy to harden; The hot water and dough are not easy to gluten, and the baked cake is softer, but more sticky. Therefore, we use semi-hot noodles, which is half cold water and half hot water, so that the cake is soft and not sticky.

2. Add more water.

The ratio of flour to water is very important when mixing noodles, such as the ratio of flour and water when steaming steamed buns is 2:1, and the amount of water in the pancake is more, when the pancake is 500 grams of flour, you need to add 300 ml of water, so that the water is sufficient, and the baked cake will be soft.

3. The dough should not be kneaded for too long.

When the dough is cleared, the dough must be kneaded, if you use dead dough to make cakes, do not knead it for too long, knead the dough for too long will be tendoned, and of course it will be hard to burn. If you want to make dough, you must knead it more, because there is yeast fermenting in it, which can support the gluten, so this different way of making dough is completely opposite in terms of kneading.

Classification of flour:

1. High gluten flour (strong gluten flour, high protein flour or bread flour), the protein content is 12 to 15, and the weight of wet gluten is 35. High-gluten flour is suitable for making bread, pastries, puff pastries and muffins.

2. Low gluten flour (weak gluten flour, low protein powder or biscuit powder), protein content is 7 to 9. Wet surface weight < 25 . Low gluten is suitable for cakes, biscuits, pastries, etc.

3. All-purpose flour (general-purpose flour, medium-protein flour) is a type of flour between high-gluten flour and low-gluten flour. The protein content is 9 to 11, and the weight of wet gluten is between 25 and 35. All-purpose flour is suitable for making fruit egg cake and can also be used to make bread.

The above content refers to Encyclopedia - Flour.

The ratio of noodles to boiling water is appropriate to make the noodles soft. Ingredients: 500 grams of flour, 250 grams of boiling water, appropriate amount of salt.

Start by preparing 500 grams of flour in a basin. Mix 250 grams of boiling water with the dough, you can stir it into a flocculent shape with chopsticks without using your hands. Next, after resting for 15 minutes, divide the dough into 8 small doughs, knead and flatten them to form a circle.

The ratio of noodles to boiling water is appropriate to make the noodles soft.

Ingredients: 500 grams of flour, 250 grams of boiling water, appropriate amount of salt.

1. Prepare 500 grams of flour in a basin first.

2. Boil 250 grams of boiling water and mix with the dough, you can stir it into a flocculent shape with chopsticks instead of using your hands.

3. Write down the dough for 15 minutes, divide the dough into 8 small doughs, knead and flatten them, and press them into a circle.

<>5. Then brush a layer of oil on top of each round cake, and then press it on top with another cake without oil.

6. Finally, use a rolling pin to roll out each one flat and then put it into the pot.

Mix the dough with warm water, and the resulting cake is very fluffy, fragrant and soft, and has a bit of a chewy texture. Here's how:

Ingredients: 3 grams of refined salt, 500 grams of flour, 60 grams of oil.

1. Warm water and noodles, add water little by little, until the dough is very wet and soft, cover the basin with a damp cloth, and relax for 30 minutes.

2. After the dough wakes up, knead the dough; Then knead into small doughs of the same size.

3. Roll out the dough evenly and thinly; Drizzle oil on the rolled dough and sprinkle with an appropriate amount of salt; Wipe well.

4. Roll up from one end of the dough and tighten the mouth.

5. After rolling, knead the two ends and stand up, and press the two hands from both ends to the ** into a cake.

6. Then use a rolling pin to gently roll out the rolling round.

7. Pour a little oil into the frying pan, heat it and put in the cake blank, sear it over medium-low heat until one side is set, cover the pot, turn it over and then burn.

8. Finally, turn to low heat and sear until both sides are evenly colored and golden.