Method of making Chinese dim sum and matters needing attention

Many people like to eat traditional Chinese cakes, so can we make a halal version? But you can! I will use vegetable oil to make cakes, from stuffing to skin. Friends who want to eat cakes made of vegetable oil should not miss my sharing.

Because vegetable oil is liquid, it is different from the big oil we usually use for flour. The difference is that the amount added is less than that of large oil. In addition, because we will use medium gluten flour, which is the most commonly used flour in our family, it is suitable for making steamed buns, steamed buns and pancakes. Because it is the most commonly used, there are many brands of flour, so there will be different water absorption problems of flour. So let me talk about the four main points of making cakes. As long as you do these four things, you can ensure that the cakes you make are layered, crispy and delicious, so you don't have to buy snacks outside in the future!

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First, make cakes with hot noodles.

The so-called hot noodles are eaten with boiling water (about 65℃ to 100℃). Its principle is to soften gluten by boiling water, which can make some starch in flour mature and expand, and reduce the hardness of dough. Therefore, the higher the water temperature, the more boiled water and the softer the snacks made. Therefore, in order to eat crisp cakes, scalding noodles is one of the important tasks that must be done.

Second, the proportion of gouache should be well mastered.

The ratio of water to flour mentioned here should be exactly the ratio of liquid to flour, because the Muslim version of cakes is divided into dough with oil skin and oil core. The oil skin contains water and liquid oil, and the oil core only contains liquid oil, so we should accurately grasp the ratio of liquid to flour. Because medium gluten flour is the daily flour used by China people, there are many brands and the quality is good, so the brands of this flour may be changed frequently at home, and the water absorption rate of different brands of flour is very different, so it will change every time. This is the key to master the final state of dough reconciliation, because the dough is too dry, that is, there is less liquid and more flour, and it will not be sealed after kneading, and the dough will crack; The dough is too soft, that is, there is more liquid and less flour, so the flour can't absorb so much oil, and the oil will continue to seep out during the operation. I gave a reference quantity. When operating in the century, you should come back and find out the specific dosage according to the actual situation of your own flour and flour mixing.

Third, the operational considerations for making small cakes at home

Recommend the method of making cakes with small packages. First of all, you can't do much at a time. If you use the method of making cakes in large size, you need a lot of space, because you have to knead and fold the dough repeatedly, and you have to cut the wrapped dough, so that the oil core is exposed. If the seal is not tight, it is easy to expose the oil core at the back and it is difficult to bake it white. Small-mouth crisp technology is just like wrapping jiaozi, which is made one by one, occupies a small area, and is suitable for family kitchens, and the other is wrapped in one package, which is not easy to leak oil and has a very low failure rate. Every process of wrapping and opening crisps is repeated.