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Authentic methods and recipes for baked cakes

1. Ingredients: flour 600g, soybean oil 70g, warm water 350g, yeast 5g, baking powder 5g, salt 7g, prickly ash powder 3G, soybean oil 30g, egg yolk 20g. First of all, you need to mix the flour, yeast and baking powder. Then knead it into dough and set it aside. Then prepare the pastry, put the soybean oil flour in the pan, stir-fry it in dark color and put it out of the pan. Then add salt, pepper, flour and soybean oil to the pastry, mix well, and roll the dough flat.

2. Formula: 500g flour, 300g water, 2g salt, 1 tablespoon of blending oil, 3G yeast, right amount of sugar, right amount of pepper noodles, right amount of sesame seeds. Put the flour, yeast and salt together, add water and knead to form a dough, then pour in the oil and continue to knead. Set aside to wake up for 30 minutes. Heat the oil in the pan and stir-fry the flour. Stir-fry it into a pastry and roll half of the dough into a cake. Coat with pastry, salt and pepper noodles.

3. Oven scones formula: 2 jin of medium gluten flour, 20 grams of fermented baking powder, 10 grams of yeast, 5 grams of salt, 600 grams of water, 1 gram of glucose powder and the right amount of dried plum vegetables. After mixing the baking powder and flour, dissolve the yeast, salt and glucose powder into water, fully dissolve and add to the flour to form a smooth dough. Knead the dough repeatedly with your hands until the dough is smooth and delicate.

4. Pancake method 1: mahjong pancake ingredients: right amount of noodles, sesame paste, two tablespoons of edible oil, one tablespoon of salt, a little dry flour, right amount of egg liquid, right amount of white sesame. Practice: send the noodles in advance, prepare the right amount of sesame paste, add two tablespoons of cooking oil, then add a spoonful of salt, stir well and set aside. Sprinkle a layer of dry flour on the panel, knead the noodles and vent. This noodle should be a little more Microsoft.

5. The practice and formula of baked cakes: 1kg of fermented baking powder, 1kg of fermented baking powder, 15g of oil, proper amount of salt: first, add fermented baking powder to the flour and mix evenly. Add yeast, water and noodles. Description: 1) it is best to dissolve the yeast with an appropriate amount of warm water before use and let the yeast be fully activated for a few minutes.

6. Formula. Flour 500g, yeast 30g, water 400g, alkali surface 40g, salt 50g, oil cake 200g, thirteen incense 20g, peanut oil 300g. Put the flour and soda noodles into the basin, mix well, slowly pour into the water with one hand, and stir the flour with the other hand. Knead the flour into a smooth dough, cover it with plastic wrap and wake up for 30 to 70 minutes.

What should I do to soften the noodle pancakes?

1. The ratio of noodles, water and oil is generally 2-0. 3-0. 5. The pancakes baked out with more oil are not easy to be stratified, and the less oil is not crisp. Use warm water and noodles, and noodles should be soft. You can stir the dry flour with a pair of chopsticks, slowly add water while stirring, so that the noodles can be softer, knead into soft dough with your hands when there is no dry noodles, and then put the noodles in a warm place to wake up for 10 minutes.

2. Choose the right amount of starter: using the right amount of yeast or baking powder as starter can help the baked cake fluffy. Be sure to use the starter in proportion to the diet. Control fermentation time and temperature: fermentation time and temperature are very important for the fluffiness of baked cakes. In the fermentation process, try to keep the temperature stable, generally between 25-30 degrees Celsius. Fermentation time should also be directed according to the recipe, not too long or too short.

3. Kneading dough: put the dough on the board, add a small amount of cooking oil, and continue kneading until the surface of the dough is smooth, soft and elastic. This process takes about 10-15 minutes. Fermentation: put the kneaded dough back into the bowl, cover with a wet cloth or cling film, and put it in a warm place for the first fermentation. The fermentation time varies according to the temperature, usually about 1-2 hours, until the dough expands to twice its original size.

4. Secondly, in the process of making biscuits, pay attention to the two factors of heat and thickness. The heat should be well mastered and should not be turned too early or too late to affect the taste of the baked cake. at the same time, the thickness of the baked cake also needs to be appropriate. if the thickness is too thin, it is easy to fill the bottom, and too thick will affect the taste. Therefore, it takes care and patience to make noodle pancakes.

5. It is suggested that we should make the dough well in this basic step, and then there will be enough moisture in the baked cake, so that the porous dough can make the baked cake soft, so it won't be too hard for a long time. This is how we eat soft and delicious pancakes.

6. To understand the main reasons for the hardening of baked cakes after cooling: improper fermentation of dough, poor control of baking temperature and incorrect preservation. In view of the problem of baking noodles, pay attention to the moderate softness and hardness of the dough, and control the amount of water, baking powder, sugar and edible oil. Dissolve the baking powder and sugar in warm water in advance, then mix it with flour and cooking oil, knead it into a dough and cover it for fermentation.

The practice of baked cakes with old northeast flavor

1. Raw material preparation: 350 grams of water, 10 grams of salt, 120 grams of vegetable oil, 620 grams of flour, 6 grams of yeast powder, 3 grams of baking powder, 1 gram of pepper noodles and appropriate amount of black sesame seeds. 500 grams of flour, add 6 grams of yeast, 3 grams of soaked egg powder, 3 grams of salt, stir well, add 350 milliliters of warm water to form dough. Add 5 grams of vegetable oil to the sticky dough, knead it into a smooth dough, cover and place in a warm place to wake up for 1-5 hours.

2. Using pure manual wrenching agent to close the mouth down, roll into a baking cake, put into a baking pan, brush the oil again, place and ferment twice, then put into the oven, heat 270, bake 250 (according to different ovens) for 10 minutes.

3. Caoxian baked cakes are made of exquisite materials. Wheat fine flour is used for baking cakes, which is covered with oil stuffed with various seasonings such as fennel and pepper mixed with sesame oil and salt, then cut flowers, plate edges, coated with a thin layer of sugar and covered with sesame kernels, and then pasted into the oven for barbecue. The baked pancake is yellow and red on the surface, opened by hand, the bottom, cover and core are separated layer by layer, and the aroma is delicious. Eat a mouthful to ensure that the cake is tender, not hard and not sticky, suitable for all ages.

4. First, mix brown sugar with sesame paste, sweet-scented osmanthus, sesame oil, etc., then add appropriate amount of flour and alkali, spread out on the thin dough, fold it repeatedly, and finally form a cake billet, bake it in the oven. Sugar fire is dark brown in color, soft in texture and rich in fragrance, especially the sugar fire in Dashun Zhai in Tongxian County, Beijing. The original name of Fan Zhenhuo Shao was Xu family baked cake, and the Xu family baked cake shop was inscribed by Emperor Qianlong himself.

5. the earliest traditional practice is to spread the noodles with eggs, spread them with secret sauce, and roll them with lettuce or shredded potatoes. Later, someone's thinking was greatly inspired, and an improved version appeared. Is to pour the egg liquid into the middle of the two layers of cake, continue to fry and bake, the crust crispy eggs are fresh and fragrant. It is very popular with the locals. Egg filling cake is also a kind of breakfast, which can be made by pushing a trolley on the street. Eggs, noodles and vegetables are nutritious and convenient.

How to make ultra-simple northern pancakes?

Ingredients: 100g Tartary buckwheat noodles, 200g flour, 3g yeast, 15g oil, 5g baking powder, right amount of brown sugar. Use two kinds of flour, ordinary white flour and Tartary buckwheat flour, add yeast and baking powder, stir, then slowly add warm water to stir, knead and shape, let sit for 10 minutes and then knead, it will be very smooth.

First of all, let's mix noodles. Friends who have queued up to buy pancakes at the scene should know that the noodles are so soft that they can flow down even if they grab a handful. Soft noodles will also be easier to mix, no need to knead noodles, chopsticks can be stirred. 500g flour, 5g yeast, add 5g white sugar to promote fermentation, stir evenly, then add 350g warm water to stir into soft dough, the water temperature is controlled from 35 to 40 degrees, touch the warm not hot hand.

Prepare some egg juice and white sesame seeds. First coat the dough with egg liquid, then roll it with white sesame seeds. When it's all done, put it on the baking pan. Apply a layer of whole egg liquid to prevent the skin from burning and the sesame can stick more firmly. Preheat the oven at 200 degrees, bake for 20 minutes, bake for 15 minutes, take it out and brush it with egg yolk. The color of the pancake baked in this way will look better.

Ultra-simple northern pancakes start with a smooth surface, fermented at room temperature or in the oven for 30-50 minutes, twice the size. The main dough is fermented while we stir-fry the buttered noodles. Mix 25 grams of noodles with 10 grams of oil, stir-fry over low heat in a non-stick pan, stir-fry light yellow, put in a basin and spread out to cool, and the crisp noodles are ready. Knead the fermented dough and drain the bubbles by hand, and roll out the big cake, which is about 2 mm thick.

Take out one agent, cover the others with plastic wrap to prevent air-drying, take off a piece of noodles separately, and make a small nest with the rest of the dough. Dip a small piece of noodles into the pastry and wrap it inside. This is the key to the hollow. This method is simple and successful, ensuring that you can also make hollow cakes.

Ask Wu Dalang for the method of making pancakes) and noodles, meat sauce, brush sauce! Thank you for letting me know.

1. Wudalang pancake is a Liangshan specialty. The practice is as follows: 10 jin of gluten flour, 50 grams of yeast, 100 grams of bubble multi-source, 1 gram of ethyl maltol and 5 jin of warm water. Process: add the above ingredients in turn into water, mix into dough, put them in a 35-45 degree awakening box and ferment for 30-50 minutes (1-2 hours at room temperature), then shape, put on a baking pan, brush with meat sauce, beat a quail egg in the middle, and send it to the oven to bake.

2. Wu Dalang's practice of baking cakes is to first reconcile the noodles and then ferment them. To prepare the meat stuffing, first chop the meat into the seasoning, mix well, then sprinkle with white sesame and cumin. Prepare a pan to pour some oil, heat the oil, put Pixian bean paste, stir-fry the red oil and flavor, turn off the heat, pour into the bowl and set aside.

3. Wu Dalang's practice of baking cakes is to first reconcile the noodles and then ferment them. To prepare the meat stuffing, first chop the meat into the seasoning, mix well, then sprinkle with white sesame and cumin.

4. Hello, Wu Dalang, soil slag baked cake reference formula: 10 jin of flour, 150 grams of yeast, 400 grams of sugar, 50-100 grams of Paoduoyuan, 1 gram of ethyl maltol, 5 jin of warm water. Process: add the above ingredients in turn into water, mix into dough, put them in a 35-45 degree awakening box and ferment for 30-50 minutes (1-2 hours at room temperature), then shape, put on a baking pan, brush with meat sauce, beat a quail egg in the middle, and send it to the oven to bake.

5. Hello, if you don't color, you can add some sugar, the color is ruddy and the taste is crisp. Wudalang pancake formula: 10 jin of medium gluten flour, 150 grams of yeast, 400 grams of sugar, 50-100 grams of bubble source, 1 gram of ethyl maltol and 5 jin of warm water.

6. Wudalang baked cake is improved by Shuipoliangshan baked cake. the specific formula is as follows: 10 jin of flour, 150 grams of yeast, 400 grams of sugar, 50-100 grams of Paoduoyuan, 1 gram of maltol and 5 jin of warm water. Process: add the above ingredients in turn into water, mix into dough, put them in a 35-45 degree awakening box and ferment for 30-50 minutes (1-2 hours at room temperature), then shape, put on a baking pan, brush with meat sauce, beat a quail egg in the middle, and send it to the oven to bake.