The slag baked cakes are washed in this way, the outside is charred and the inside is soft, and the fragrance is strong, and the children are rushing to eat it on the table

 

Today I will share with you a homemade slag baked cake method, remember this method, you don't need to go out to buy it, you can easily get it at home. It is affordable, especially during the epidemic, and it is very reassuring to cook and eat at home

Ingredients: 500 grams of high-precision flour, 5 grams of yeast powder, 5 grams of sugar, 2 grams of baking powder, 3 eggs, 1 handful of lettuce leaves, 200 grams of minced meat, shallots, green onions, garlic, ginger, dried shiitake mushrooms.

Seasoning: edible oil, salt, chicken essence, light soy sauce, oyster sauce, cooking wine, bean paste, sweet noodle sauce, soybean paste, dried sea pepper, bay leaf, cumin powder, dry starch, pepper, Sichuan pepper powder.

1. Pour 500 grams of flour into the basin, add 5 grams of yeast powder, 2 grams of baking powder, 5 grams of sugar, stir well, then add 300 grams of warm water, stir into a large flocculent, knead into a smooth dough and cover with plastic wrap, (in winter, it is cold and slow to wake up) to rise for 2 hours.

2. Cut the green onions and dried sea pepper into sections, slice the garlic and ginger, mince the shallots, wash and shred the dried shiitake mushrooms soaked in advance, and wash the lettuce for later use.

3. Take an empty bowl, put the minced meat into the bowl, add a little salt, dry starch, cooking wine, cooked oil, stir evenly and marinate for 10 minutes.

4. Make the sauce: heat the oil, heat the oil and add the green onions, garlic slices, ginger slices, dried sea pepper segments, shredded mushrooms (with onions and then put some onions to be more fragrant) bay leaves and fry them until browned, then add 1 spoon of bean paste, half a spoon of sweet noodle sauce, 2 spoons of soybean paste, half a spoon of cumin powder and pepper powder, half a spoon of chicken essence, (optional) half a spoon of light soy sauce, 1 spoon of oyster sauce and stir-fry until fragrant, then add a small half bowl of water, cook over low heat until the paste is served and serve coldly and later.

5. Fried eggs: Brush the oil in the electric baking pan and preheat it for 3 minutes, beat in the eggs, sprinkle with a little salt and pepper, fry and set aside. Pour in two-thirds of the cold sauce and stir in the minced meat to puree and set aside.

6. Smear a little oil on the board, put the dough that has risen to 2 times the size into the board, do not knead the dough and exhaust it, directly arrange it into long strips, cut 4 small agents of uniform size, and then arrange the small agents into a circle, take out one, do not roll the dough, and directly press it into a large round cake with a thickness of about 0.1 cm with the palm of your hand. Bring disposable gloves and spread the remaining sauce on top of the crust and another layer of meat puree.

7. Preheat the electric baking pan with oil for 3 minutes (slightly more oil), put the raw embryo of the pie crust into the electric baking pan (the meat puree side is side down), brush a little oil on the surface to lock in the moisture, and then prick it a few times with a toothpick or spatula, (to prevent bubbling and scalding yourself) fry for 1 minute, then turn over and fry for 1 minute, sprinkle with chopped green onions, put in lettuce and fried egg and roll it up gently, cover the lid and simmer for 30 seconds, take it out and put it on a plate (you can also cut the rolled cake from the middle, it is more convenient to eat!). ）。

A fragrant homemade dregs of baked cake is ready. The outside is scorched and the inside is tender, fragrant and delicious, and friends who like it should quickly collect it!

Warm Notes:

1. Make the dough: The dough of this slag baked cake is softer than the dough of ordinary buns, buns, and steamed buns. 500 grams of flour requires about 300 grams of warm water. This makes the cake taste better.

2. Adjust the meat puree: first pour the minced meat into a bowl and add a little salt (the salt can not be put too much, the sauce itself has salt in the back) cooking wine, dry starch and oil stir and marinate for a while, and then pour the fried sauce into 2/3 after cooling, stir evenly, the meat puree is tender but not fishy.

3. Smear a little oil on the board, put the proofed dough on the board, do not knead the dough and exhaust it, directly arrange it into long strips, cut it into small agents of uniform size, and then arrange it into a circle, press it into a large pie crust by hand, try to press it as thin as possible, it can feel better, first brush the sauce, and then play with the meat puree, and the inside of the fried cake will be hard.