Dough pocket cakes do this, faster and more nutritious!

The pocket cakes made today, with milk and flour, are more nutritious; It is faster to place the basin in warm water to rise. It's simple and fast, and it can be done in a short time.

The recipe for dough pocket cakes

1. Put 300 grams of flour, 3 grams of yeast and a teaspoon of sugar in a basin (to promote fermentation), and mix the noodles with warm milk:

Stir while adding milk, stir until flocculent, and then mix into a dough with moderate firmness. Place in warm water at about 40°C, cover and let rise to twice the size.

[In a warm environment, the dough is easy to rise]

2. Take out the dough and put it on the board to knead the dough and exhaust it.

3. Divide the kneaded dough into evenly sized dough and knead them separately.

Press flat and roll out the skin. Then brush the middle of each dough with oil (do not brush the oil around the perimeter)

Like wrapping buns, wrap up, close the mouth, and pinch tightly.

4. Roll it out (when rolling, gently thin it with your hand or rolling pin, and then roll it out; in case it breaks).

5. The electric baking pan does not need to be preheated, brushed with oil, and does not need to be fired, put the finished cake blank in, cover the lid and let it rise for 10 minutes again.

6. After waking up for the second time, turn on medium heat and burn. Sear until set on one side, about 2 minutes; Turn over, wait until both sides are golden, press the edge of the cake with a spatula to quickly rebound, it's OK, just out of the pan.

7. When eating, cut it from the middle, put in your favorite meat or vegetables, and you can eat!

Simple, fast and nutritious dough pocket cakes, soft and good! Try it if you like it!