How to make dough cakes
In the past 10 days, hot topics on the Internet have mainly focused on food preparation, healthy eating and home cooking skills. Among them, yeast pancakes, as a traditional pasta, have attracted much attention because they are easy to make and have a soft texture. This article will introduce in detail how to make yeast bread, and attach structured data to help you easily master the skills of making this delicious pasta.
1. Basic materials for baking dough cakes
Making dough cakes requires the following basic materials, and the specific amounts can be adjusted according to needs:
| Material name | Dosage | Remarks |
|---|---|---|
| all-purpose flour | 500g | High-gluten flour can also be substituted |
| Warm water | 250ml | The temperature is about 35-40℃ |
| Yeast | 5 grams | Dry yeast or fresh yeast can be used |
| white sugar | 10 grams | Help fermentation, optional |
| salt | 5 grams | for seasoning |
| edible oil | Appropriate amount | For spreading and frying |
2. Steps for making dough cakes
The following are the detailed steps for making dough pancakes, just follow the order:
| steps | Operating Instructions | Things to note |
|---|---|---|
| 1. Kneading noodles | Mix flour, yeast, sugar and salt, slowly add warm water and knead into a smooth dough. | The water temperature should not be too high to avoid killing the yeast. |
| 2. Fermentation | Cover the dough with a damp cloth or plastic wrap and place it in a warm place to ferment for 1-2 hours, until the dough doubles in size. | Fermentation time is adjusted based on temperature and may take longer in winter. |
| 3. Exhaust | Take out the fermented dough, press gently to release air bubbles, and knead again. | After deflation, the dough becomes more delicate and tastes better. |
| 4. Dispensing | Divide the dough into several small pieces, about 50g each, shape into balls and let rest for 10 minutes. | Resting allows the dough to relax more, making it easier to roll. |
| 5. Roll out | Roll the small dough into a round pancake, about 0.5 cm thick. | Sprinkle a small amount of dry powder when rolling to prevent sticking. |
| 6. Secondary fermentation | Place the rolled cake dough for 10-15 minutes for secondary fermentation. | Secondary fermentation can make the cake softer. |
| 7. Fry | Heat a pan, brush with a small amount of oil, add the pancake dough, and fry over medium-low heat until both sides are golden brown. | The heat should not be too high to avoid external burns and internal burns. |
3. Frequently Asked Questions and Solutions for Baked Dough Cake
In the process of making dough cakes, you may encounter some problems. The following are common problems and solutions:
| question | Reason | Solution |
|---|---|---|
| Dough does not ferment | Yeast failure or water temperature too high | Replace with fresh yeast and control the water temperature at 35-40°C. |
| The cake is hard | Insufficient fermentation time or excessive heat | Extend the fermentation time and adjust the heat to medium-low. |
| pancake stick | Insufficient oil or the pan is not preheated | Preheat the pan and apply enough oil before frying. |
| Too sour taste | Fermentation time is too long | Control the fermentation time within 1-2 hours. |
4. Variations of fermented dough cakes
In addition to traditional sourdough bread, you can also try the following variations to enrich the taste:
| Variant name | Add materials | Features |
|---|---|---|
| Scallion oil pancake | chopped green onion, sesame oil | Rich aroma and rich taste. |
| Sesame dough cake | Sesame | Sprinkle sesame seeds on top to add flavor and nutrition. |
| Milky pancake | milk, butter | Full of milky aroma and softer texture. |
| Whole wheat sourdough bread | whole wheat flour | Healthy and low-fat, suitable for people losing weight. |
5. Nutritional value of yeast cakes
Fermented dough cakes are not only delicious, but also have certain nutritional value. The following are their main nutritional ingredients:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| carbohydrates | 45-50g | Provide energy and maintain body functions. |
| protein | 8-10 grams | Promotes muscle growth and repair. |
| fat | 2-3 grams | Moderate amounts of fat aid in nutrient absorption. |
| dietary fiber | 2-3 grams | Promote digestion and prevent constipation. |
| B vitamins | Trace amount | Helps with metabolism and nervous system health. |
Through the above detailed steps and techniques, I believe you have mastered the method of making dough cakes. Whether served as breakfast or a main dish, sourdough bread can add a delicious and healthy addition to your table. Come and try it!
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