[Steps of Soft Small Oil Cake, How to Make Soft Small Oil Cake]

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Soft small oil cake

The secret of softness: cover the pancakes and simmer them. After leaving the pan, the cakes are piled up and covered.

Food Ingredients

Dough:

Flour 500g

Hot water 170g

Cool white open 180g

Salt 5 grams

Pastry:

Flour 30 grams

Salt 1 gram

Vegetable oil 35 grams

Step

500g flour add 5g salt

Divide the flour into two parts, add 170g hot water to half and stir into flocculent form. The other half is added with 180g of cold white open and stirred into flocculent form. Hot water can be fifty or sixty degrees.

Knead the dough. Cover with plastic wrap and wake up for ten minutes and continue kneading again, so that the dough will be smoother than before.

The dough is divided into five equal parts, each about 160g. Each noodle is a cake. If the pot at home is small, it can be divided into six parts, each part is about 135g. Then knead each noodle into a round shape and put it into a plate with edible oil at the bottom. The surface of the noodle should also be evenly coated with edible oil.

Be sure to brush all over and cover with plastic wrap to seal. Wake up for an hour.

At this time, mix a pastry: 30g flour, 1g salt, 35g hot oil, and stir well. Let cool for later use.

Take out a good noodle and roll it into a round cake. Apply pastry in the middle and try not to spread it around. Cut a radius out.

Along the radius of the cut. It rolls from one end to the other, and finally becomes a cone. Pinch the top, bottom and sides of the cone tightly. Stand up.

Press into a round cake. The five (six) pastry agents are all pressed into round cakes in this way.

Wake up again for 10 minutes.

Take out a noodle and roll it into a round cake, not too thick or too thin, a thickness of about 0.5cm is fine.

Don't brush oil at the bottom of the cake pan, preheat it and put it directly into the flour cake. At this time, brush a thin layer of oil on the surface of the flour cake.