Cornmeal puff pastry, small thin layers of home-style finger cakes, tell you the secret of softer and less hard

Today I will share with you the practice of home-cooked hand cakes, which is different from the past is that this time cornmeal is used to make puff pastry, which is folded by folding a fan, cornmeal does not contain gluten, the isolation effect is better, and the baked cake is layered, and the layers are small thin layers, which are crispy on the outside and soft on the inside. At the same time, it will tell you the secret that the baked cake will not become harder and harder

Ingredients Required:

Dough: 300 grams of plain flour, 200 grams of warm water, 2 grams of salt, appropriate amount of oil.

Puff pastry: 30 grams of cornmeal, 30 grams of cooked oil, 2 grams of salt.

Here's how:

Add 2 grams of salt to 300 grams of plain flour, slowly pour in 200 grams of hot water at 50-60 degrees, stir until the dough is flocculent, knead it into a soft and smooth dough, cover and let rise for 10 minutes.

Note: 1. Salt is added to increase the gluten of the dough. The temperature of 20-60 degrees is not easy to control, teach you a simple method, add 100 grams of freshly boiled water to 100 grams of room temperature water, and mix it together to almost 50-60 degrees of warm water. 3. If the dough is not smooth at one kneading, you can let it stand for 10 minutes after kneading it to promote the formation of gluten, and then knead it is easy to knead smooth. 4. The pancake and the dough should be relatively soft, so that the dough baked out is also soft.

After the dough has risen, knead it gently a few times and knead it into long strips of uniform thickness, divided into 3 equal parts.

Each dough is rolled into a cylindrical shape, put it in a basin, brush the surface with a layer of oil to lock in the moisture, cover the lid or plastic wrap and let the dough rise for 30-40 minutes, so that the dough will be more malleable.

Overall arrangement: When the dough is resting, add 2 grams of salt and 30 grams of cooked oil to 30 grams of corn flour and stir evenly and delicately.

Wipe a little oil on the panel to prevent sticking, take a dough agent, and press it a few times with your hands to make it thinner and facilitate the next step.

Note: The plate must not be greased too much, too much dough is easy to slip and difficult to roll.

Roll out the dough with a rolling pin facing up, down, left, and right to roll it out into a large rectangular dough sheet, the dough is relatively soft, and it doesn't matter if the shape is not good-looking. Drizzle the adjusted puff pastry, note: this step is the key to the layer of finger cakes: be sure to spread the puff pastry evenly. You can wipe it evenly with your hands, or you can use a brush to brush it evenly, and then teach you a simple and practical method, that is, it is easy to wipe it evenly with a small spoon with a relatively flat bottom, this method is the best to use, and it is not easy to get your hands oily, and the small spoon for eating is also easier to clean than a brush.

Pick up the dough sheet from the top and fold it with a folding fan, then stretch it from one end and roll it up to increase the level of the cake, and press the bottom of the cloak at the bottom. The layers of bread made in this way are thin and numerous.

Make all of them in turn, cover the rolled dough with plastic wrap and let it loose for 5-6 minutes. Note: This step is essential and should not be omitted.

At this time, you can preheat the pan or electric baking pan over low heat, take out the first green billet, and roll it out from the middle to the sides, so as to keep the texture of the cake unchanged. After the green billet wakes up, it is easy to roll it out, and it is not easy to retract in the process of rolling.

Place the rolled cake crust in a preheated pan, cover with a lid and sear over medium-low heat.

When the surface of the cake changes color and the bottom is set, you can turn it over once.

Sear until golden brown on one side and turn over.

At this time, with the help of chopsticks with a spatula, push a few times along the edge to the middle, and the layers of the cake will come out. Roast until golden brown on both sides, and the cake is cooked.

Take a look, the skin is crispy, the layers are particularly rich, and they are all small thin layers, so you will have an appetite at a glance. Specializes in treating loss of appetite.

The noodles are soft and chewy when eaten with hot water, and they are not easy to harden when they are cold. It is softer than the surface of room temperature water and is stronger than the surface of boiling water.

The cake baked out of the room temperature water and the noodles is easy to be hard when it is cool, the cake baked out of the boiling water and the noodles is sticky, the taste is not good, the water and the noodles baked out of the cake are just right with warm water, that is, half of the boiling water and half of the room temperature water.

The most important step is coming: to share my experience with you, to tell you the secret that the baked cake will not become harder and harder, that is, each baked cake must be placed in the steamer or basin with a lid to control the range of water loss, the heat is rising to each other, the liquefaction is absorbed by the cake, and the cake will naturally be softer. If you leave it open on a cutting board or in a basin, the heat will dissipate and the water will evaporate, and no matter how clever you do it, the cake will harden. This method is suitable for all kinds of pancakes, so try it  if you don't believe it