The cake in my memory -- oil baked bun(ji yi zhong de na zhang bing you lao mo )

The cake in my memory -- oil baked bun

Introduction:

In my memory, it is one of the pasta that my mother used to make when I was a child. It doesn't have to wait for a long time to make dough. It's just about ten minutes to make a cake that is enough for the whole family. Baked cakes can also be served with vegetables, so they are more popular with family members. In this season of Thanksgiving, I often want to do some taste of hometown, that is to miss my hometown, also to thank my mother, but also to let my mother feel the importance of her existence. Now the living conditions are good, and the food is also rich. A lot of things are strange to my mother. Sometimes she will ask me what it is. I have never seen it before, and sometimes it is silent. When I do it well, I give her a clip to eat. But every time I do what I often eat in those hours, she is always very positive and enthusiastic. From time to time, she wants to help me with it Sometimes when I'm worried, I'll ask her to do it for me. Sometimes I ask her to do it for me. My mother is always happy and can't shut her mouth. The finished product will also be discussed with me. If I add more oil, it won't work like this. It's really fragrant to put some scallion flowers... I always feel that this kind of cake is the past life of many cakes, such as scallion oil cake and thousand layer cake The method of grasping cakes by hand is very similar. It's a lot easier to do other things when you know it. "

Production steps:

Step 1: prepare materials.

Step 2: slowly add the water into the basin, and stir while adding to form flocs.

Step 3: mix the flocs and make them into dough. If you don't think they work well in the basin, you can also pour the flocs into the chopping board and make them into dough.

Step 4: roll the dough into 2-3mm thick dough with a rolling pin.

Step 5: pour proper amount of oil into the dough.

Step 6: make the whole dough full of oil by folding the dough.

Step 7: sprinkle salt evenly, or fold the whole dough in the same way.

Step 8: roll it up from one end, and pay attention to press it by hand to squeeze out the air.

Step 9: roll up from one end and press it with your hand.

Step 10: roll into a cake about 7-8 mm thick with a rolling pin.

Step 11: pour oil into the pan and let the oil spread over the pan.

Step 12: put in the cake and turn to the medium and small Kang for about 4-5 minutes.

Step 13: turn the Kang upside down for another 4-5 minutes, turn the heat down and turn it upside down again. Repeat several times until the Kang is cooked.

Materials required:

Flour: 300g

Water: 160g

Salt: right amount

Oil: right amount

Note: 1. Kang cake with pan at home is much easier. 2. Pay attention to observe the Kang when it's pasted. When it's almost yellow, you can turn it over.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ji Yi Zhong De Na Zhang Bing You Lao Mo