Pan breakfast cake(nai xiang shou si bing ping di guo ban zao can bing )

Pan breakfast cake

Introduction:

"I make many kinds of cakes. This hand tear cake is also a good one recognized by relatives and friends. It looks crisp and full of milk fragrance. No matter how picky the children are, I believe they will like it!"

Production steps:

Step 1: milk flavored hand shredded Cake Ingredients.

Step 2: the milk heating is basically on.

Step 3: then put in the flour and stir well.

Step 4: knead into a smooth dough.

Step 5: take a piece and roll it into thin slices.

Step 6: then spread butter evenly, sprinkle with salt and a little sugar.

Step 7: then roll it up.

Step 8: then cut it in half with a knife.

Step 9: then roll and stretch.

Step 10: then roll up and click.

Step 11: roll the dough into a thin cake.

Step 12: then when the Rishi pot is hot, put it into the cake and fry it.

Step 13: one side is golden and the other side is flipped.

Step 14: the two sides are golden and slightly puffed up.

Step 15: make a cake a little drop on the open layer, while hot to eat very soft.

Materials required:

Milk: moderate

Flour: a small bowl

Salt: right amount

Sugar: a little

Note: 1, and noodles water or milk temperature in Beijing, winter to 75 degrees is better. 2. The water quality varies from place to place. Please adjust the temperature according to the situation. 3. I like the crispy feeling, so I'll make it a little bit lighter. If you like the soft one, you can reduce the heating time a little bit. The taste is more crisp and soft.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Nai Xiang Shou Si Bing Ping Di Guo Ban Zao Can Bing