Original bean dregs thick pot cake

Overview

Continue to develop cakes about bean dregs. Waffles are the easiest and quickest to make. However, too many appearances can easily lead to aesthetic fatigue. Bean dregs need to find another way out. I have already thought of a place for him to go. Guobing, this method seems to be white flour Guokui; it is also like flattening the steamed buns and frying them in a pan. It’s not complicated to make, it just takes a little time to ferment. The cooked pot cakes are scattered with broken black skin of soybean sprouts, and some people are worried that they will be rejected. However, the brown color of the outer skin seems to be more attractive, and those scattered small black spots seem to be ignored. The taste is soft and there is no rough and harsh feeling. Even if I don’t tell you its identity as a bean dreg, no one seems to be aware of it. . .

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• all-purpose flour
• baking powder
• bean dregs
• oil
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all the ingredients except water into a bowl and stir evenly

   

3. 3 Add water,

   

4. 4 Knead into a moderately soft dough and rest for 10 minutes

   

5. 5 Divide into 2 equal parts and round,

   

6. 6 Roll out into a round shape about 16 cm in diameter, cover with plastic wrap and leave to ferment in a warm place for about 30 minutes.

   

7. 7 Pour oil into the pan, spread it evenly, and heat it

   

8. 8 Place the cake into the pan and heat over medium-low heat for about 8 minutes

   

9. 9 Turn over and continue cooking for 2-5 minutes

   

10. 10 Turn golden brown on both sides and cook until cooked through

    

11. 11 Cut into pieces and eat