Children’s favorite hair cake, hands-free all the way, fluffy, soft and non-sticky, it is better than bread!
Among the many staple foods, hair cakes have always been the most popular. They are soft, non-greasy, sweet or salty, suitable for any dishes, even if you are hungry, it is also an excellent snack.
Speaking of making rice cakes, everyone who loves to cook has their own methods and tricks. Regardless of the steps of the operation, the final product is successful if the hair rises properly and loosely without sticking the teeth.
When talking about hair cakes, the first thing we think of is the cornmeal hair cakes. The cornmeal hair cakes need hot noodles, noodles, etc., which require technical content. If you don't make pasta frequently, I'm afraid it will be bad.
Today I’m sharing a hair cake made of pure white flour, which belongs to the lazy version. You don’t need to touch the flour during the whole process, and you will succeed with a stir. There is no failure rate and it is more delicious than bread!
Novices make pasta, the headache is the hand and noodles. If the water content is small, and the harder dough is still easy to handle, if it is used with that soft dough, the flour will be very sticky, and it will be annoying if it is not handled well. Very much.
Today I recommend the method of making cakes without touching the flour with your hands. It only needs to be stirred to achieve the purpose, which is very easy to operate.
Normally, I will mix the batter in the evening, put it in the refrigerator for 20 minutes at room temperature, and chill it in the refrigerator. Generally, the dough will be ready in about 8 hours. Take it out in the morning and use it. The steaming steamed cakes are especially appetite.
A friend once said that refrigerated fermentation is always unsuccessful, and that it will not rise overnight if placed in the refrigerator, or there may be excessive hair. This should be the problem of the operation technique. If you are sure that the yeast powder you use is qualified, you should use warm water to mix the noodles. The most suitable temperature for the dough to ferment is 25-28°C. Once the dough is made, it will take at least 15 hours to put it in the refrigerator. Only one night time, just put the dough at room temperature for a while, look at the temperature of the room temperature, 20 minutes above 25 degrees, if the temperature is low, put it in the refrigerator for 30 minutes, and then put it in the refrigerator, so there is another 8 hours. It can be done.
Let’s take a look at my method of making the non-stick noodles Dafa cake. It is simple, fluffy and soft, and better than bread. Z1z
flour: 200g, 1 egg, 2g yeast, 150g warm water, sugar 10 grams.
method:
1, put all the ingredients together, take out the eggs in advance, warm up at room temperature, not too cold.
2. Pour all the ingredients into the basin, stir with chopsticks to form a thick batter without particles, adjust the amount of water according to the dry humidity of the flour, and stir the flour into a thicker batter, just stir it with chopsticks. No dry powder will do. Very simple! Cover the fermentation.
3. This is a good batter, which is full of large cellulite. Use a spatula to directly stir and exhaust.
4, take a small basin or mold of suitable size with good heat conduction, etc., I put it on baking grease paper, if not, I will brush the oil, pour the batter and smooth it, and let it rise again for about 15 minutes.
5. Seeing that the batter volume has increased significantly again, cover with plastic wrap and pierce a few small holes. Or put a lid on.
6, boil the water in a pot and steam for 30 minutes, simmer for 5 minutes, and take out. Grease paper is easier to demould, just take it out and open it directly.
7, use a sharp enough to cut into pieces, it's very loose and delicious than bread! Tips for
: The size of
eggs is different, the moisture absorption of flour is also different, so the water is added slowly and repeatedly, and the final batter state has resistance when it is stirred with chopsticks, and it should be thicker. After the
is proofed, agitate and exhaust. I use a small steel basin, which can be used for cake molds. The sides and bottom must be brushed with oil to facilitate mold release. It is the most trouble-free to use greased paper like me. After pouring the batter into the batter, let it rise for a second time for fifteen minutes, and then start steaming. You can boil the water in the steamer and put the basin on the steamer to ferment. After the
is steamed, let it cool before cutting. It will stick to the knife if it is cut hot. You can eat it directly!
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-