One pound of flour, two eggs, teach you to make panyang cakes at home, soft and salty, less oil and healthy

Today, I will share the practice of the family version of Panyang cakes, fluffy and soft, less oily and healthy, no need to make noodles in advance, roll a roll, cut everything, simple and trouble-free.

【Ingredients】

Flour, yeast, water, salt, oil

【Directions】

Prepare 500 grams of flour, add 5 grams of yeast, stir well, first beat two eggs in a basin, stir into a flocculent, then add about 170ml of warm water according to the dry humidity of the flour, knead into a smooth dough, cover and let rise for five minutes.

Take a small bowl, add an appropriate amount of flour, salt, and cooking oil, and stir into a thin puff pastry for later use.                                 

After five minutes, take out the dough, without kneading, roll it out directly into a rectangular sheet, pour puff pastry on it, scrape it evenly with a spatula, and then start rolling it from the narrow end and roll it up.

After rolling, tidy it up so that the thickness is even, and then cut it into small pieces with a width of about 2cm, with the cut side facing up, rub it with your hands to make it round. Then cover the plastic bag and let it rise to 1.5 times its original size.

The electric baking pan does not need to be fired, no need to brush the oil, directly put the cake blank, cover a high lid, turn on low heat until the bottom is golden and turn over, burn until the other side is golden and turn over again, and burn until it can rebound with a shovel.

In this way, our panyang cake is completed, you can tear it off and eat it round by round, salty and soft, very delicious, add eggs, it is more nutritious, and the amount of oil is less, it is healthier, and you like it to try it quickly!