bean dregs dough cake
By LornaFlatley
The dough cakes sold outside are often thick and have no taste. When making them at home, they should not be too thick and have a layered feeling. This is not only convenient to eat, but also can increase the aroma of the delicious food.
Recipe Recommendations
- bean dregs appropriate amount
- flour appropriate amount
- sesame appropriate amount
- yeast powder appropriate amount
- alkali noodles appropriate amount
- salt appropriate amount
- pepper oil appropriate amount
- rapeseed oil appropriate amount
Steps for bean dregs dough cake
1
Add salt to the flour and mix the yeast powder well. When the remaining bean dregs from making soy milk are cooled to about 30 degrees, pour into the flour.
2
Mix well, knead into dough, cover with wet dough and waken for about 45 minutes.
3
Add a pinch of edible alkali to the awakened dough and knead it evenly.
4
Roll out the dough into long strips, the longer the better, and the more layers the finished product will emerge.
5
Apply a layer of pepper oil on the long dough sheet, then sprinkle with appropriate amount of salt, and spread evenly with your hands.
6
After applying evenly, roll it up from one end to the other with a width of about 5 cm, form a long strip, and then fold it over to form a square.
7
After pinching the mouth tightly with your hands, roll it into a round shape with a rolling pin.
8
After brushing a thin layer of oil in the pan, open fire, put the rolled dough into the pan, dip your hands in water to stick the sesame seeds to the dough, cover the lid with low heat and slowly bake.
9
After brown one side until golden yellow, turn over the same low heat and slowly brown until golden yellow.
10
Remove from the pan and leave until it cools slightly before cutting open and serving.bean dregs dough cake Make Tips
The dough you knead at first is sticky, but it is best not to add flour easily. You can use spinning to make it into a dough.