Leavened dough is a food that often appears in daily life and is loved by people. The nutritional value of leavened dough cakes is higher. Due to the addition of yeast in the production process, the protein in the dough cake is fully broken down and absorbed, making it easier for the body to absorb. In addition, the dough cake is also rich in vitamin B and minerals, which play an important role in maintaining good health.
How to make leavened pasta is softer than breadLeavened pasta is a soft, nutritious pasta that is somewhat similar to bread in how it is made, but there are some key differences. In order to make the dough cake softer, its moisture content is very important. This is also the key to the softness of the dough, whether it is bread or bread, it is inseparable from the moisture content. This is the method of making dough cakes shared this time, which belongs to a large amount of water, and basically does not need to be kneaded by hand, just stir it with chopsticks, because it is very sticky. Subsequently, it is also assisted by dry flour.
Friends who like to eat dough cakes should not miss it, this time to share the original flavor and the method with filling, there are detailed methods and recipes, softer than bread, easy to digest, the elderly and children at home can enjoy. Another feature is that it is not hard when cool. If you can't finish eating, freeze it, and then steam it when you eat it. Interested friends can collect it and do it when they have time, and share the detailed production steps below.
Ingredients required] 300 grams of flour, 3 grams of yeast, 5 grams of sugar, 240 ml of warm water.
Filling: potatoes, green peppers, chopped green onions, salt, hot oil, thirteen spices.
Production Steps] 1Put 300 grams of flour into a basin, add 3 grams of yeast, 5 grams of sugar, mix the dough with 240 ml of warm water, and stir while pouring it until it becomes a viscous batter. Stir a few more times and stir for five or six minutes. Stir until the surface looks delicate and smooth. Cover and let it ferment to double its size.
2.The filling depends on my preference, I made potatoes for leave, shredded potatoes and green peppers, add some chopped green onions, add salt and thirteen spices, pour in hot oil, and stir well.
3.The fermented dough is very elastic, the volume becomes larger, and the inside is porous. Stir a few times to vent.
4.Sprinkle a little more flour on the cutting board, pour the noodles down, and sprinkle some dough on the surface to prevent sticking.
5.Roll it up and be sure to put more oil on your hands.
6.Cut it into equal sizes.
7.Finishing is round, the size depends on personal preference, and if you like the small ones, divide them into small groups.
8.The dough is very soft, just press it into a cake shape, and then wrap it in the appropriate amount of filling.
9.All ready, cover the surface with plastic wrap and let stand for 10 minutes.
10.Heat the oil from the pan and heat it into the cake blank, press it slightly with your hands, cover the lid, and turn to low heat to make the cake.
11.Turn over repeatedly until the color on both sides is golden, press the cake surface to quickly rebound and get out of the pot, the heat must be small.
Tips:1If you are afraid of unfamiliar friends, you will steam it in the pot.
2.Don't ignore the second resting part, otherwise the brand will not be soft.