Oatmeal layer cake
Overview
When making dry layer cakes, add oatmeal. The resulting dry layer cakes exude the aroma of wheat, and the layers are as beautiful as a book, beautiful and delicious!
Tags
Ingredients
Steps
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Place ready-to-eat cereal in a bowl.
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Add flour and yeast.
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Pour in water and stir with chopsticks to form a fluffy consistency.
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Knead the dough, cover it and place it in a warm place to ferment.
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Ferment until it doubles in size and forms a honeycomb shape.
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Put it on the chopping board and knead it smooth, then roll it into two dough balls.
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Divide the dough into five parts, one large portion and four evenly divided small portions.
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First roll the large dough into thin slices.
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Sprinkle with peanut oil and salt and spread evenly with a small brush.
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Sprinkle some dry flour.
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Then roll the dough into thin slices.
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Place on large dough sheet.
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Pour in the peanut oil and brush evenly with a small brush. The next three small pieces of dough can be deduced in the same way.
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There is one large dough sheet on the bottom and four small sheets of dough on top.
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Dip the exposed edges of the dough into water and roll it up.
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Place on the board and flatten with a rolling pin.
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Pour cold water into the pot, put the dough into the pot, cover it and let it rise again for 20 minutes.
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Steam for 15 minutes, simmer for another two minutes and open the lid.
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Pour oil into the pan, heat the oil 60%, add the pancakes and fry until both sides are golden brown.
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The dry layer cake is as neat and beautiful as a book, exuding bursts of wheat aroma, beautiful and delicious!
