For those of us who love to cook, home-cooked cakes are an indispensable delicacy on the table. The unique aroma of face, oil and burnt fragrance always evokes warm memories of home. Today, I'm going to share with you six classic home-cooked cake recipes, each with its own unique flavor, which is even better than the ones you buy outside!
Making our own cakes not only ensures that the ingredients are fresh and healthy, but also gives us the flexibility to adjust the ingredients according to our own tastes and needs, making our diet more nutritious and delicious.
Absolutely irresistible! The green onion is fragrant, crispy on the outside and tender on the inside, and the layers are clear. The crust is crispy when it's just baked, but it's soft on the inside, and it's very easy to make!
Ingredients: all-purpose flour, chopped green onion, thirteen spices, salt
Steps:
10. Take about 0 grams of flour, blanch half with hot water, and half with warm water. Stir while pouring until the dough is formed, knead it into a soft dough, cover it with plastic wrap and let it stand for 0 minutes.
15. Knead the dough smooth and divide it into four equal portions. Grease the dough and cutting board, cover it with plastic wrap again and let it sit for 0 minutes.
1. Mix the flour and oil in a ratio of 0:0, add thirteen spices and salt, stir well and set aside.
4. Roll out a large slice of the dough (not too thin), coat with puff pastry and sprinkle with chopped green onions. After folding it like a folding fan, the tail is flattened and rolled up to form a roll. Place the rolled dough on top of the round cake that has been rolled out at the end, arrange and cover with plastic wrap and let it rise again for a while.
5. Finally, roll out the dough into a circle and put it in a preheated pan to cook. Wait until both sides of the cake are golden brown and then remove from the pan. Remember to brush a layer of oil on the top layer to prevent air drying, and the surface is bulging to indicate that it is fully cooked. Don't forget to flip it often!
This cake combines the fragrant minced meat with the fresh green onion, and the taste is rich, and it is definitely the star product on the breakfast table.
Ingredients: 300 grams of all-purpose flour, 0 grams of fresh minced pork, appropriate amount of yeast powder
Steps:
10. Take about 0 grams of flour, blanch half with hot water, and half with warm water. Stir while pouring until the dough is formed, knead it into a soft dough, cover it with plastic wrap and let it stand for 0 minutes.
15. Knead the dough until smooth, then divide into quarters. Coatate both the dough and the cutting board with a little oil, cover them with plastic wrap again and let them continue to rise for 0 minutes.
1. Mix the flour and oil in a 0:0 ratio, add a small amount of thirteen spices and salt and mix evenly for later use.
4. Roll out the small dough into large slices (avoid being too thin), brush with puff pastry and sprinkle with chopped green onions. Then fold it, roll out the tail and roll it into a ball. Put the rolled dough on the round cake at the end, arrange it and cover it with plastic wrap to rise again.
5. After the dough is rolled into a circle, put it in a hot pan and sear until golden brown on both sides. The upper layer is brushed with oil to prevent cookies. When the dough is bulging, it means that it is fully cooked. Turn over frequently to ensure even heating.
Craving bean paste pie? Too sweet and greasy on the outside for you? Making it yourself at home is simple and meets your taste requirements, focusing on a healthy, reduced-oil and sugar-reduced version.
Ingredients: red beans, sugar, flour, yeast, lard
Steps:
8. Preparation of bean paste filling: Put the red beans with water in the rice cooker the night before to cook the porridge function. In the morning, add 0 grams of sugar to the boiled red beans (the sweetness can be adjusted according to personal taste), mix well, mash to retain the graininess, fry over low heat to dry the water, and roll into small round balls for later use.
2. Dough fermentation: 0 grams of flour add 0 grams of yeast, 0 grams of sugar, 0 grams of lard (to increase the gloss), add water and form a smooth dough, and ferment to 0 times the size in a warm environment.
15. Bean paste pie forming: The fermented dough is exhausted and kneaded well, and divided into 0 small doses. Wrap a portion of bean paste filling in each agent, roll it out into an oval shape with a Rowan rolling pin after sealing, cover the fresh-keeping bag and ferment for about 0 minutes. Preheat the pan and add oil and fry the cake until golden brown on both sides.
This kind of sauce cake is loved by many people for its unique fragrance and rich layers. With just simple ingredients, you can make a delicious taste that you won't want to stop.
The ingredients and production steps are omitted, please refer to the fourth part of the original text...
Want to try something different? This plain pocket cake is easy to make, perfect for breakfast or afternoon tea snacks, whether it goes well with desserts or savoury dishes.
Ingredients: 3 grams of all-purpose flour, 0.0 grams of yeast, 0 grams of salt, appropriate amount of water
Steps:
5. Dissolve the yeast in water, add flour and salt and stir into a dough, let it rise for 0 minutes and knead until smooth (the dough is wet). Fermentation at 0 degrees to 0.0 times larger.
3. After exhausting, divide into 0 small doses and roll them out but not too thin to maintain the layering. Choice of oven-baked or pan-fried; The oven and baking tray should be preheated to 0 degrees and bake for 0 minutes before puffing. Preheat the pan over medium-high heat, fry for four or five seconds, and turn over several times until it is completely expanded.
This is the most traditional and simplest way to make home-cooked cakes, and it can be baked with many layers and crispy flatbread without complicated puff pastry or folding skills.
Please refer to the sixth part of the original text for the ingredients and production steps...