Thousands of oil cakes are famous Huaiyang snacks. They are slowly and slowly fermented with clear fertilizer, soft and tender, with clear layers. Diamond-shaped block, hibiscus color, translucent, 64-layer cake, layer of sugar and oil, soft and tender, sweet and palatable.
Flour 500g, add 10g yeast, 10g aluminum-free baking powder (put it yourself, I put it), sugar 40g, 240g water around 30°C, mix and smash evenly, and let the smooth dough stand for 10 minutes.
Put the flour on the chopping board, put the dough, smash it a few times, use a noodle stick, and knead it into a rectangular thick dough, and pour the flour up and down to avoid sticking until the cockroach grows about four feet, and the thick face is thicker. .
Apply a layer of cooked lard (or cooking oil).
Sprinkle the remaining 120g of sugar evenly and spread it evenly by hand (if the sugar is evenly spread, you can not spread it), then sprinkle with a soft red dry (or sugared oil), and leave it a little longer.
Then roll from the right to the left, leave a foot on the left side, roll two folds, cover the roll rolled up on the right side, if the roll on the left side is too small, you can tidy it on the right roll. Roll up a total of sixteen layers, grow into a strip shape, and gently press it evenly with a pin (avoid delamination).
Wait twice and use a rolling pin to press it again.
Then press from the center to the four sides to form a square to see the square.
Fold back the two ends and press them tightly to prevent leakage of sugar oil during steaming.
The pair is folded into four folds.
Then cut into a square oil cake billet with a side length of about six inches (16 layers per fold, totaling sixty-four layers), and put the oil cake blank into the cage and lay it flat.
Put in the oven or incubator for fermentation. When the fermentation is doubled, it can be steamed on a boiling water pot. (Like a steamed bun)
Fermentation is good, set to steam for about 17 minutes. Turn off the heat, 焖 2 minutes, open the lid, quickly sprinkle with red silk, and then simmer for 3 minutes.
The cake surface is slightly bulged, and the hand is not sticky and can be released.
After cooling, cut into 20 pieces of diamond-shaped pieces, and steam it on the cage when eating, the taste will be better.
(1) This revised layer of oil cake, in order to reduce heat, use a soft red dry. The original original is to use fresh pork oil to peel the skin and cut the small Ding, add white sugar and mix well, and marinate the lard for half a month. (2) The dough is soft and strong, and the oil and sugar are evenly spread. (3) The pressure is evenly and easily placed during the tanning process. (4) Folding should not be less than sixty-four layers, and the edge should be tight. After shaping, the secondary fermentation was doubled and then 1.5 times higher, and then steamed. In order to make the layers clear and soft, the original side is filled with aluminum-free baking powder. As for whether or not you put it, you will set it yourself. (5) The upper blank is placed on the upper cage and the four sides are neat. The steaming time should not be too long. If the long cake surface is yellow, it will be like a leftover cake. Half a catty will be steamed for 15 minutes, and two kilograms will be steamed for 35 minutes. After steaming, sprinkle the red and green silk evenly. After the red silk is used to make the cake on the cake more refreshing and three-dimensional. (6) The cake surface is complete and the thickness is even. (7) The shape of the cut cake is rhombus-shaped, the size is the same, the cut cake surface is refreshing and tidy, and the cake layer is distinct. (8) The oily cake tastes soft, sweet and plump. (9) The freshly made cake is not the best. The steamed cake the next day is the best. Both young and old love to eat.