The outer layer is golden and crisp, the inner layer is soft and white, and the layers are hundreds of layers. The layers are as thin as paper, and the surface is thousands of pieces. It has been on the street for more than ten years. It sells 100 million hand cakes and can do it well at home. Pure, the material is healthier. The ingredients of the commercially available hand cakes include shortening, vegetable oil, custard powder, etc. The first two are hydrogenated vegetable oils, the common point is trans fat, and the custard powder is a limited amount of chemical flavoring agent. Know this, will you still line up on the street? Too many people say that they can't make crispy cakes at home. It's not hard inside or not crisp outside, or it's not enough flavor. In fact, the steps of pancakes are not complicated and will be done. The key is that the details are not done. An article about the two kinds of cakes [hand cake and scallion cake] content is full of dry goods, not only is the crispy, the skin is thin and crisp, the inner layer is soft and moist, the aroma is pure and overbearing, the text and the steps Look carefully. First, the dough is soft like an earlobe, and the time to wake up should be sufficient. Such a dough has elasticity and good operation, and is also the key to the softness of the pancake. Second, to achieve the effect of shortening must use oil crisp, direct oil cleaning effect is very far. Third, the cake that likes the scallions, must be made with scallions to make the pastry, the overbearing aroma of the shallots is not directly covered by the chopped green onion. Fourth, when ironing, pay attention to turning and turning the surface, turning to make the firing color more uniform, turning the surface can reduce the continuous casting time, make the skin thinner and more crisp. 5. Pay attention to the control time. The cake that is not stuffed is easy to cook. It is basically turned two or three times. The two sides are evenly yellow and ripe. If the time is too long, the dried cake will be hard. Sixth, if you want to make a hand-grasping effect, this step is especially important: wait for the cake on both sides to be golden, then use the clip to squeeze the cake in the middle, and turn it around, the action can be rough, until the cake is fluffy and well-defined. Don't squeeze the scallion cake. It looks a bit complicated, and it works very fast. As long as the dough wakes up, you can get three people in half an hour. As for what kind of flour, whether to use hot noodles or semi-hot noodles is not the key, I have done high and medium-grade flour, and all the hot noodles have been done, the taste is not much different, do not have to tangled. This cake is best to eat hot, how much to eat, [a good raw cake can be stored frozen] each blank is separated by baking paper or plastic wrap, and finally wrapped in plastic wrap, frozen in the refrigerator, [When you eat, take it out and burn it directly, you don't need to unfreeze it.] [If you have problems, you can add me to WeChat: zhaiyis. But because there are too many messages, sometimes the reply is not timely or may be missed. Important things can be repeated, and the ads are directly blocked. 】
Crisp inner layer of soft hand cake
Aromatic oily sesame oil cake
Flour and water into a smooth dough, cover the plastic wrap for more than 1 hour, the longer the dough, the better the operation, I usually wake up for a long time. The dough is soft, and it will stick to the hand at first, and stick to it. The operation of making bread is easier.
Make a pastry when you wake up: Prepare 30 grams of flour in a small bowl, and put about 40 grams of peanut oil in the pot until it is slightly smoked. It is more fragrant with scallions of scallions, which is highly recommended.
Pour the hot oil (scallion oil) into the flour bowl, add the salt and stir evenly with chopsticks. The prepared oil cake is in a flowable thick form and let it cool.
The awake dough is divided into four equal parts.
Roughly rounded up to minimize defects.
Take a large piece of the growing square and try to be as thin as possible. If you feel sticky, you can sprinkle a thin layer of flour at any time. The surface and the bottom can be sprinkled, but don't sprinkle too much.
Brush a layer of oily cake. The total amount of oil crisps in this side is close to 80 grams, which is just divided into four points, and the brush is more crispy.
Starting from the bottom edge, roll up with both hands, and the ends of the roll will become longer and longer.
The roll is spirally wound up and the tail is pressed down. After the plate is placed, it will be better to wake up for a while. You can make the next cake first.
Wake up the dough and roll it into a cake with a diameter of about 20 cm. Don't hang it back and forth in one place, turn it around and turn it around, so that it won't fold the cake. A piece of cake with a hand cake is ready.
The pan is preheated, and the hand is 20 cm away from the pot. It feels so hot, pour a thin layer of oil and put it into a small cake.
You don't need to cover the lid, turn it around in half a minute, turn it over in about a minute, turn it on for a while, then turn it over and turn it on both sides until it is evenly golden.
Use the food clip to squeeze the cake in the middle, you can turn it around and make the cake fluffy. Without a clip, you can squeeze it with a spatula and chopsticks. Squeeze loose and let it out.
Now let's take a look at the practice of scallion cake. First, make the scallion oil crisp: pour the appropriate amount of oil in the pan, add the shallots to the small onion and turn to the onion to brown, remove the shallots, mix the hot oil in the flour and mix well (refer to step 3, remember to add salt Even well)
The three small bowls are clockwise in turn, the onion section of the scallions (you can take a portion of the chopped chopped bread), raw chopped green onion and scallions.
The following steps are the same as the hand cake, the dough is opened, and a layer of scallions and oils are brushed, and then a layer of chopped green onion and raw chopped green onion are rolled up and rolled up from the bottom edge. Refer to steps 7 and 8
Turn into a round cake, refer to step 9.
Open, refer to step 10, the final method of ironing is the same as the hand cake, not baked, just cut the block.