Original bean dregs thick pot cake

Original bean dregs thick pot cake

Introduction:

"Continue to develop cakes about bean dregs. Muffins are the easiest to make. However, too many appearances can easily lead to aesthetic fatigue. Bean dregs need to find another way out. I've already figured out where to go for him. Pot cake is like a white flour pot helmet; it's also like flattening the steamed bread and burning it in a pan. It's not complicated, it just takes a little fermentation time. The prepared pancakes were scattered with broken black skin of soybean sprouts, some worried that they would be rejected. However, the yellow skin seems to be more attractive, and the scattered black spots seem to have been ignored. The taste is soft, without the rough feeling. If I don't tell you the identity of bean dregs, no one seems to feel it

Production steps:

Step 1: Materials

Step 2: pour all the ingredients except water into the bowl and stir well

Step 3: add water,

Step 4: knead into a soft and hard dough and relax for 10 minutes

Step 5: divide it into two equal parts and round it,

Step 6: roll it into a circle about 16 cm in diameter, cover it with plastic film, and ferment it in a warm place for about 30 minutes.

Step 7: pour oil into the pan, spread evenly, and heat

Step 8: put the cake in a pan and heat over low heat for about 8 minutes

Step 9: turn over and continue cauterizing for 2-5 minutes

Step 10: both sides golden, cooked out of the pot

Step 11: cut into pieces

Materials required:

Bean dregs: 100g

Medium gluten powder: 200g

Water: 30 ml

Dry yeast: 1 / 2 teaspoon

Baking powder: 1 / 2 teaspoon

Fine granulated sugar: 5g

Salt: 1 / 8 teaspoon

Oil: a little

Note: the water consumption should be increased or decreased according to the water content of bean dregs. The size of the pancake can be adjusted as you like. Pancake time should be adjusted according to the actual situation.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original