How to make dough cakes have more layers
Fermented noodles are a traditional Chinese noodle dish that is loved by everyone for its soft, multi-layered texture. However, many people often encounter the problem of not enough cake layers when making yeast cakes. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to make dough cakes with more layers, and provide structured data and steps.
1. The key factors for making dough cakes with many layers
The key to making a yeast cake with multiple layers lies in the dough handling, fermentation and rolling skills. The following are the hot discussion points on the Internet about making dough cakes in the past 10 days:
| key factors | Specific methods |
|---|---|
| Dough moisture | The moisture content of the dough should be moderate. If it is too dry, the cake layer will be hard, and if it is too wet, it will not be easy to separate. |
| Fermentation time | If the fermentation time is too long or too short, it will affect the cake layer. It is recommended to control it within 1-2 hours. |
| Rolling techniques | Use even force when rolling to avoid breaking the skin, and pay attention to the number of folds. |
| Use of pastry | Pastry can increase the separation effect of the cake layers, but the amount needs to be moderate. |
2. Specific operation steps
The following are the steps for making dough pancakes that have been popular on the Internet in the past 10 days, based on the experience of many food bloggers:
| steps | Operating Instructions |
|---|---|
| 1. Kneading noodles | Mix flour, water and yeast, knead into a smooth dough and let rest for 10 minutes. |
| 2. Fermentation | Let the dough rise in a warm place until doubled in size, about 1-2 hours. |
| 3. Make puff pastry | Mix flour and hot oil to form a paste and set aside. |
| 4. Roll out | Roll out the fermented dough into thin sheets, spread the pastry evenly, and fold several times. |
| 5. Secondary fermentation | Let the folded dough rest for 15 minutes to allow the gluten to relax. |
| 6. Branding | Roll the dough into a pancake shape, place in a pan and sear over low heat until golden brown on both sides. |
3. Common problems and solutions
Based on discussions across the Internet in the past 10 days, the following are common problems and solutions in making dough cakes:
| question | Solution |
|---|---|
| The cake layer is not obvious | Increase the number of folds or increase the amount of pastry appropriately. |
| The crust is hard | Control the soldering time to avoid excessive heat. |
| Insufficient fermentation | Check yeast activity, or extend fermentation time. |
4. Tips
1.Dough temperature: The best ambient temperature during fermentation is 25-30°C. Too low a temperature will affect the fermentation effect.
2.Pastry selection: You can use lard or vegetable oil to make puff pastry, lard is more effective.
3.Folding tips: Try to keep it even when folding, avoid one side being thick and the other side thin.
4.Branding heat: Frying over low heat can make the cake layer softer.
Through the above methods and techniques, I believe everyone can make layered and soft dough cakes. Go and try it!
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