In fact, the noodles are still the same, but the method has changed. With sesame salt and oil added, the steamed food is very popular. It seems that life still needs constant change. Don't always steam steamed bread with flour. Made into a thousand-layer cake, softer than a flower roll and more fragrant than a pancake. Next, let's see what tricks we need to master if we want to make a soft multi-layer cake at home.
Ingredients of Melaleuca Cake: 300g flour, 200g bean paste residue (unnecessary), sesame salt 100g (chopped green onion can be substituted), proper amount of oil, 3g baking powder and 2g sugar.
Detailed production method:
0 1
I wonder if you have the habit of drinking soybean milk at home. If you beat soybean milk, don't throw away the filtered soybean paste residue. If mixed with flour to make pasta, it is not only delicious, but also nutritious and avoids waste.
This is the noodles I made with bean paste residue in advance. The method is the same as ordinary noodles, except that the bean paste residue already contains water, and the extra water is relatively less. See the black spots on the dough? That is the skin of red dates when you beat soybean milk, hehe.
Move the dough to the dough table, knead and exhaust it, arrange it into a round dough, cross it with a knife and divide it into four equal parts with uniform size.
02
Pick up some dough and roll it thin with a rolling pin. In order to cook faster when steaming, roll it thinner. Sprinkle salt on it, pour in cooking oil and sprinkle with sesame salt. Apply the three materials as evenly as possible. Sesame salt is fried with raw sesame seeds in advance, and then ground with a grinder. If there is no sesame salt, you can use chopped green onion instead, and then sprinkle a little salt.
03
The other dough is rolled out like this, but it is slightly smaller than the previous one, sprinkled with sesame salt, then sprinkled with salt, sprinkled with vegetable oil, sprinkled with sesame salt, and so on. After the four pieces of dough are stacked together, lift a circle of dough exposed at the bottom, fold it up and press it on the top cake.
04
After folding, roll it again with a rolling pin to make it slightly thin and easy to cook when steaming. Then move to a steamer, cover it and let it ferment for the second time. (The steamer should be coated with vegetable oil or covered with release paper)
05
After the second fermentation, add enough water to the pot and start heating. After the water is boiled, steam it for 20 minutes on medium fire, and then steam it for 5 minutes after turning off the fire, so that the steamed food, whether steamed bread or steamed buns, will not collapse cold.
This is a steamed thousand-layer cake, which is obviously a circle bigger than before, and more than twice as high when viewed from the side.
06
After drying a little, take it out of the steamer, move it to the electric baking pan, cover it and heat it up and down. When the skin is golden and crisp, turn off the electricity.
07
Take it out of the electric baking pan, move it to the chopping board, and cut it into pieces of your favorite shape and convenient size with a knife. When eaten hot, the skin is crispy and the meat is crispy, and the inner layer is soft and salty, which is much more delicious than steamed bread rolls.
Key points: Melaleuca cake is soft and multi-layered, and it is best to make it with dough. Also, the dough should be separated from the dough with oily ingredients, such as oil, sesame powder and peanut powder. In addition, the more cakes are stacked, the more layers there are.
Ok, so much for sharing the cooking tips of Melaleuca cake. If you like it, please forward it to your relatives and friends for collection. If you have any good suggestions, please leave a message in the comments section to benefit more people. Thank you again for reading.