Fresh milk pocket cake
Ingredients: white sugar,flour,yeast,qingshui,refined salt,fresh milk
Recipe Recommendations
- flour 300 grams
- yeast 4 grams
- qingshui 15 ml
- white sugar 10 grams
- refined salt grams
- fresh milk 200 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Fresh milk pocket cake
1
Add white sugar and yeast to warm milk and stir well. Pour into flour and stir well.
2
Pour the refined salt into 15 ml of water and stir well, then add the flour.
3
Knead dough evenly until smooth.
4
Cover well and leave in a warm place to ferment for about 1 hour.
5
Fermentation until twice as large, press and do not rebound.
6
Make it into small doses and I divided it into 8 portions.
7
Take a small dose and knead well.
8
Roll it out a little and wrap it with some oil in the middle.
9
Roll it into the above shape, not too thin.
10
Preheat the oven at 220 degrees, medium and bake for 10 minutes.
11
The baked cake is divided in half and stuffed into the stir-fried vegetables.
12
Ready to eat.Fresh milk pocket cake Make Tips
1. Don't roll the cake too thin. 2. You can add whatever dishes you like. What I make is shredded pork in Beijing sauce.