Homemade gluten cake

Overview

The difference between gluten cakes and spring cakes lies in: different ingredients. The former uses high-gluten flour, while the latter uses ordinary flour; the thickness is different, and gluten cakes are thinner than spring cakes; the difficulty of making is different. Since gluten cakes are thinner and chewy, they are more difficult than spring cakes; the taste is different. Gluten cakes are different from spring cakes in that they are soft and chewy, elastic and not easily broken.

Tags

• pasta
• cake
• cold water
• edible oil
• egg white
• high gluten flour
• mung bean sprouts
• salt (for frying bean sprouts)
• salt (put in the noodles to neutralize the noodles)
• boiling water

Ingredients

Steps

1. 1 First add 90g boiling water to the flour and mix evenly, then add 90g cold water and mix evenly, then knead it into a dough for 15 minutes.

   

2. 2 Take out even and equal amounts of small portions and roll them into rounds.

   

3. 3 In advance, add hot oil to flour to make a puff pastry and let it cool.

   

4. 4 Flatten the small dough and roll it into a round dough, brush with a layer of pastry and put a layer of dough.

   

5. 5 Divide into two groups of 8 pieces each.

   

6. 6 Use a rolling pin to gently press one set of dough, then roll it over and press it again, and then roll it into a large sheet.

   

7. 7 Bring water to a boil in the pot, put in non-stick paper, then put in the cake base, cover with lid and steam for 10 minutes.

   

8. 8 The first pot has been steamed, 2 pots in total.

   

9. 9 Place a plate on top of the steamed cake, cut the cake into circles and remove the irregular edges, then tear it apart one by one while it is still hot.

   

10. 10 Put it on the dining table and take a picture. It is beautiful in shape, as thin as a cicada, soft and chewy, and not easy to break.

    

11. 11 The weather is hot in summer, so make a stir-fried bean sprouts roll with glutinous rice rolls, which is refreshing and not greasy.