The sauce cake made by grandma is delicious and has a knack, mastering 4 points, soft and multi-layered, and delicious when it is cold

Sauce cake is delicious and easy to make, in addition to the sauce is very important, the production of the cake embryo is also particularly critical, grandma said that if you want to make a good sauce cake is crispy on the outside, soft on the inside and has many layers, there are 4 points that need to be mastered, the first point is that the kneading dough must be warm water, warm water and noodles to make the finished product, the inner layer will be very soft, even if it is cold, it is not hard. The second point is that baking powder is indispensable when kneading the dough, adding a small amount of baking powder can make the outer layer of the cake fluffy and crispy. The fourth point is that the puff pastry is indispensable, the puff pastry is the key to the layer and crisp, which will make the cake more obvious and the external taste more crispy, even if it is cold, it is still delicious.

【Sauce Cake】

Ingredients for cake base: 252 grams of all-purpose flour, 160 grams of warm water, 2 grams of salt, 5 grams of corn oil, 1 gram of aluminum-free baking powder, 6 grams of caster sugar

Ingredients for the sauce: 3 tablespoons of red oil bean paste, 2 tablespoons of soybean paste, 2 tablespoons of flavored chicken oil chili paste, 1 and a half tablespoons of caster sugar, 1 tablespoon of oyster sauce, half a tablespoon of five-spice powder, half a bowl of water, half a small onion, 5 cloves of garlic, 6 chives, and an appropriate amount of cooked white sesame seeds

Ingredients for puff pastry: 30 grams of corn oil, 30 grams of cake flour

Ingredients for sprinkling: 2 grams of cumin powder, 1 gram of black pepper, 2 grams of Sichuan pepper powder, a little monosodium glutamate

1. Let's make the cake base part first, pour 252 grams of all-purpose flour, 2 grams of salt, 5 grams of corn oil, 1 gram of aluminum-free baking powder and 6 grams of caster sugar into the basin, and then slowly pour 160 grams of warm water into the basin, stir with chopsticks while pouring in, and stir into a dough flocculent

2. Then knead the dough with your hands, it doesn't matter if the knead is not smooth, we first cover it with plastic wrap and let it relax for 15 minutes. The dough is soft and non-sticky, because different flours have different water absorption, if your kneaded dough is hard, you can add an appropriate amount of water to come in, if it is a little sticky, then add a small amount of flour to come in

3. After 15 minutes, it is easy to knead the dough until it is smooth. After kneading, continue to cover with plastic wrap and let loose for 20 minutes

4. During the dough relaxation period, let's make the sauce part, cut the onion, garlic and chives into small cubes, especially the onion and garlic, and try to chop them finely. In addition, after the chives are cut, the white onion and the green onion leaves should not be mixed together, but should be placed separately, because the order of the two is different

5. Then pour 3 tablespoons of red oil bean paste, 2 tablespoons of soybean paste, 2 tablespoons of flavored chicken oil chili paste, 1 and a half tablespoons of caster sugar, half a tablespoon of five-spice powder and half a bowl of water into the bowl and stir well. The spoon used in the seasoning here is the same spoon that we usually eat

6. Pour an appropriate amount of cooking oil into the pot, put the chopped onion, garlic and green onion into the pot, and stir-fry over medium-low heat to bring out the fragrance

7. Then pour the bowl of sauce you just mixed into the pot, stir while heating over medium heat, boil until bubbling, turn to low heat and simmer slowly

8. After boiling until the sauce is somewhat thick, pour in white sesame seeds and 1 tablespoon of oyster sauce, and boil for about half a minute on medium-high heat, then turn off the heat

9. We pour the finished sauce into a bowl and set aside. The amount of sauce I made today is relatively large, and you can't use it all at once, so you can save it for next time

10. After the sauce is ready, make the puff pastry, heat 30 grams of corn oil, and mix well with 30 grams of low-gluten flour.

11. Then prepare the sprinkler part, pour 2 grams of cumin powder, 2 grams of Sichuan pepper powder, 1 gram of salt and pepper and a little monosodium glutamate into a bowl and mix well

12. Sprinkle a little flour on the kneading panel to prevent sticking, move the loose dough to the kneading panel, and roll it into a big flake, which must be thin enough, so that there are many layers after rolling, and the taste is naturally better. Tips, if you are a novice for the first time, or do not have a large enough pan at home, it is recommended to divide the dough into 2~3 parts, and roll it out in batches, which is more convenient to operate and improve the success rate

13. Then spread the puff pastry evenly on the crust, be sure to spread it evenly, and then spread the sprinkling on the crust after smearing

14. Roll it up from the bottom to the top, roll it up slightly, pinch the skin at the mouth after rolling, and pinch the opening at both ends to avoid the puff pastry leaking out

15. Then roll it up from left to right, stuff the tail end at the bottom after rolling, cover with plastic wrap, and relax for 10 minutes

After 16 or 10 minutes, roll it out again into thin slices, as thin as possible, so that the taste will be good.

17. Pour an appropriate amount of oil into the pan, turn on medium heat, heat the oil slightly for a while, and then put the rolled cake into the pot, if the pie crust is a little big and not spread out, you can make it wrinkled, this is okay, after the pie crust is in the pan, turn on medium and low heat to fry, when you just start frying, you can cover the lid to fry, so that it is cooked faster

18. After the other side of the pie crust is fried until browned, turn it over, turn to low heat to fry at this time, and in the subsequent frying process, turn it over many times until the surface of both sides is crispy

19. Finally, brush the prepared sauce, sprinkle with chopped green onions and some cooked white sesame seeds, and you can enjoy it in the pan

20. Cut the sauce cake into small pieces, you can start eating, if you want to eat the sauce cake, it is enough to learn this method, it is soft and multi-layered, the sauce is fragrant and delicious, and it is delicious when it is cold

Tips:

If you want to make delicious sauce cakes, don't replace the ingredients in the recipe at will. In addition, the flour used to make buns, dumplings, noodles and noodles in life belongs to all-purpose flour, which can be used to make this cake