hand-shredded gluten cakes
Ingredients: salt,warm water,high-gluten flour
Recipe Recommendations
- high-gluten flour 500g
- warm water 300-350ml
- salt appropriate amount
Steps for hand-shredded gluten cakes
1
Ingredients: 500g high-gluten flour, 3-5g salt, 300- 350ml warm water.
2
Gradually add warm water to the flour and stir into dough.
3
Knead into a smooth dough and allow for more than 30 minutes.
4
To make a vegetarian crisp, stir the salad oil + flour (1:1) well.
5
Knead the dough evenly and add into a uniform dough.
6
Take a dough and roll it into large thin slices.
7
Add the vegetarian pastry.
8
Rub the vegetarian pastry well and then stack it like a fan.
9
What it will look like when folded.
10
Stretch it slowly. Roll it flat on the left side a few times to make a base.
11
Stand upright on the right and roll it inside.
12
Finally, naturally place the register on the right on the base.
13
Press it gently round.
14
Finish the cake ingredients in turn.
15
In order of priority, take the first cake agent and gently roll it into a cake blank. Roll round around without pushing down.
16
Use a little oil to moisten the pan, add the cake blank, and pancake over medium to medium heat.
17
Move it frequently to heat it evenly and never burn it.
18
Pancake on both sides until slightly yellow.
19
Stand up the baked cake in the pan and gently throw it a few times, tear it open and serve.
20
Serve on a plate and serve.