Curry sauce cake

Curry sauce cake

Introduction:

"This curry sauce cake is full of fragrance, crisp and chewy. And in the production, I used the refrigerator fermentation method, which is especially suitable for office workers who are short of time in the morning and want to enjoy delicious food at home. "

Production steps:

Step 1: 1. Mix flour with a little salt

Step 2: use warm water to boil the yeast. Pay attention not to use too much water to avoid wasting yeast.

Step 3: while adding yeast water, stir the flour by hand to make all flour into cotton wadding

Step 4: mix the noodles together and knead them into a dough. It's better to knead the dough soft. Put the dough in a bowl, cover it with plastic wrap, and put it in the freezer of the refrigerator for one night

Step 5: make curry sauce. Take a small pot, put a little water in it, and heat the curry powder into the water to make a thick paste.

Step 6: take out the dough the next morning and ferment it to twice its original size. Exhaust the dough and divide into three equal portions

Step 7: flatten a dough and roll it into a pancake with a rolling pin

Step 8: spread sesame oil on the surface of the cake and sprinkle with cumin powder, pepper and salt

Step 9: cut radially along the outside of the cake

Step 10: wrap the edge toward the tundish.

Step 11: tighten the mouth of the dough to make sure there is no oil leaking out

Step 12: put the dough aside and relax. This is where you can start preparing the second and third dough.

Step 13: after all three dough are ready, start with the first one and roll the dough into pancakes again

Step 14: put more oil in the pan and heat to 50% heat

Step 15: put the pancakes into the pan and start frying. If the pancakes are bigger than the bottom of the pan, don't worry, just pile them in the middle. Pan fry until both sides are golden. Brush with curry sauce while hot, sprinkle with green onion and white sesame, cut into small pieces and serve

Materials required:

High gluten flour: 400g

Yeast: 3G

Curry powder: right amount

Pepper: right amount

Cumin powder: right amount

Salt: right amount

Sesame oil: appropriate amount

White Sesame: right amount

Scallion: right amount

Note: 1. If you are not in a hurry to eat in the morning, put the dough directly in a warm place to ferment for 1-2 hours, and then complete the production. 2. In addition to curry sauce, you can also brush Sufu sauce, Laoganma sauce and so on, you can play at will

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: Maotai flavor