It can be seen that the birthplace of granny cakes is Chaozhou, Guangdong. In fact, it belongs to a relatively simple Chaozhou pastry. As a kind of China cake, the old lady's cake has multiple layers of soft crust and sweet and soft stuffing. Correspondingly, there are husband cakes, which are made in a similar way, but they are all salty snacks made with meat stuffing.
At first, the stuffing of the old lady's cake was mainly melon sauce and glutinous rice. Nowadays, the stuffing selection of the old lady's cake has become more abundant, such as bean paste stuffing, purple potato stuffing and milk yellow stuffing. But no matter how it changes, authentic glutinous rice stuffing will always be a classic in memory.
Traditional wax gourd sauce is to chop wax gourd, stir-fry it with sugar, and then mix it with cake powder, oil, sugar and other raw materials to become the stuffing of old woman's cake. If it is too troublesome to make wax gourd sauce, you can also make balls with cooked glutinous rice flour, water, oil and sugar, which saves a lot of trouble in the process and will not make the taste too bad. In addition to the above main raw materials, coconut and sesame can also be added to the stuffing, both of which can bring pleasant fragrance.
Now it is a popular science link that everyone is familiar with. Cake flour, also known as Chaozhou flour, refers to cooked glutinous rice flour, which is different from raw glutinous rice flour in nature. Because starch molecules are trapped in particles, the water absorption of raw glutinous rice flour is extremely low and it is not easy to agglomerate. After the glutinous rice flour is fried or cooked, amylopectin molecules are fully released from the granules due to high temperature, so the water absorption of glutinous rice flour is greatly improved. After adding water and stirring, amylopectin molecules will be entangled together, with high viscosity and easy to agglomerate. You can use raw glutinous rice flour to stir-fry cake powder, or you can buy ready-made cake powder directly. The most common brands of cake powder on the market are Sanyang, Xiaobei and Zhanyi.
When preparing stuffing, pay attention to the grasp of water content. If the amount of water added is too high, the filling is soft and sticky, and the swelling degree is high when baking; However, if the amount of water added is too low, the filling is too dry and hard, and it is not easy to form, which affects the taste of the finished product. Sugar has water retention, which can prevent the stuffing from losing too much water when it is heated. Don't reduce it at will. Oil also has a certain moisturizing effect, which can increase the fragrance and anti-sticking of stuffing. Cold storage can change the final hardness of stuffing and reduce viscosity. You should be good at adjusting a more suitable state in this way.
Chinese Melaleuca Crisp is made of oil-in-water skin and pastry. According to different uses, the ratio of oil-in-water skin to pastry can be 1: 1, 3: 2 or 2: 1. For beginners, the ratio of 3: 2 is easier to succeed. For a more detailed introduction of cakes, please refer to my tutorial "How to make layered cakes". Step by step, from egg yolk selection to crisp-opening skills.
The raw materials of water-oil skin are medium gluten flour, water, lard and fine sugar, and the baking percentages are 100%, 45%, 30% and 10% respectively. Crispy is a mixture of low-gluten flour and lard, and their ratio is usually 2: 1. Although flour and lard are the main components of oil skin and cakes, the characteristics of these two kinds of dough are not the same. The oil skin is strong in gluten, soft and elastic; Crispy only has ductility and no elasticity, that is, it can be shaped at will. Combining the two together and fully rolling and folding can make an amazing thousand-layer effect.
Usually, we make Chinese cakes with small packets of cakes. Compared with western-style dim sum, small package pastry is less difficult to make and has better pastry effect. There are three key points in cracking, one is the gluten of the oil skin, the other is the dough temperature, and the third is the rolling technique.
Make oil skin, choose medium gluten flour, and then knead until the film is not easy to break. Because kneading dough in the later stage will also increase dough gluten, we should pay attention to controlling the kneading degree in the early stage. Gluten is too strong to be rolled out easily, and gluten is too weak to be broken easily. Avoid using high-gluten flour, because its water absorption is too high, and it is easy to dry the dough, resulting in high gluten in the dough.
The melting point of lard is above 28 degrees. When the temperature is too high, lard is easy to precipitate from the dough after melting, which affects the properties of the dough. In addition, the temperature will also affect the hardness of the two kinds of dough, and whether the hardness of the crust and the crisp is consistent is also the key to determine the success or failure of the crisp. You can control the temperature by lowering the room temperature and refrigerating the dough. The suitable room temperature is between 20 and 25 degrees, and the dough is refrigerated for about 20 to 30 minutes.
After the oil package is crispy, you can roll it twice to make a crispy skin. In the process of kneading dough, the front, back, left and right directions of dough should be evenly applied. Don't roll the pastry too thin, or it will break easily. After rolling twice, the dough gluten is too large at this time, and it needs to be relaxed 15 minutes before flattening for filling. But you can't relax for too long, otherwise the pastry will dry due to water evaporation, which will affect the subsequent operation.
Make the dough as round as possible, then rub it up and wrap it up with a tiger's mouth, and control the closing place not to be too thick, so as not to affect the final quality of the dough. If your cake is soft and the hardness of the filling is just right, it will be effortless to wrap it. Squeeze the wrapped cake embryo with two palms. Because the old lady's cake will swell up when baking, it should be pressed slightly flat in the middle, which will make it easier to cook. Brush a layer of egg yolk liquid, and then draw the iconic three knives. Here, the knife must go deep into the filling, so that the water vapor in the filling can volatilize freely to avoid the expansion and bursting of the cake crust.
Flat old woman cakes can be baked at a higher temperature, so that they can be baked thoroughly in a short time and retain more water in the filling. As long as the degree of coloring is just right, it can be cooked. The old lady's cake just baked is soft and easy to drop. Wait until it's a little cooler and then move it to the drying net to cool it completely.
When the old woman's cakes just cooled down, it was the "peak period of cake health" and the stuffing was still warm. Bite open the aroma and eat three at a time. After standing for a period of time, the skin absorbs the moisture of the filling and becomes soft. You need moderate baking to restore the crisp effect.
Formula information
The ambient room temperature is 26 degrees and the humidity is 70%.
The finished product is 60g 10.
Baking preheating is 2 10 degree, baking fire 190 degree and baking fire 180 degree. The middle floor lasts for 20 minutes, and it should be adjusted flexibly according to the temperature difference of your oven.
Store at room temperature and seal for 5 days.
raw material
Oil skin: medium gluten flour 100g, water 45g, lard 30g, fine sugar 10g.
Crispy: low-gluten flour 80g, lard 40g.
Stuffing: cake powder 80g, lard 30g, fine sugar 65g, water 95g, sesame 15g, coconut milk 15g.
Decoration: egg yolk 15g (about 1), a little sesame.
Prepare raw materials
Step 1
First, make oil skin. Add medium gluten powder, fine sugar, lard and water into a mixing basin in turn, and stir it into a block with a scraper.
Scraper stirring
Second step
Turn on the chef's machine and knead the dough at low speed.
Turn on the cook's machine
Third step
Then knead the dough at medium speed until the dough surface is smooth and a very uniform film can be pulled out, at which time the dough is close to 90% gluten. This kneading takes about 10 minutes.
Turn to medium speed
smooth surface
Uniform film
Fourth step
Knead the dough round, then put it in a fresh-keeping bag and seal it for 30 minutes.
Put it in a fresh-keeping bag
Step five
Then make cakes, add low-gluten flour and lard into a mixing basin, press and mix with a scraper to form a ball, and then knead thoroughly by hand.
Scraper stirring
Knead it by hand.
Step 6
Wrap in a fresh-keeping bag and refrigerate for 30 minutes.
Put it in a fresh-keeping bag
Step 7
Finally, the stuffing is ready. First, stir-fry sesame and coconut with low heat until fragrant, and let it cool for later use. The frying process takes about 5 minutes.
Stir-fry over low heat
Step 8
Add the cake powder, fine sugar and lard into a mixing basin, stir roughly and evenly, then add water and stir into a ball with a scraper.
Stir into balls
Step 9
Then add the cooled sesame and coconut, knead thoroughly by hand, wrap in a fresh-keeping bag and refrigerate for 20 minutes.
Knead it by hand.
Wrap it and refrigerate it.
Step 10
Take out the oil skin and divide it into 10 parts, each part is about 18g. Knead into a circle and cover with plastic wrap to prevent air drying.
Divide into 10.
Knead round
Step 1 1
Take out the dough, evenly divide it into 10 parts, each part is about 12g, and knead it into a circle for later use.
Crispy pastry
Knead round
Step 12
Roll the oil skin into a circle with a rolling pin, not too thin.
Roll oil skin
Step 13
Wrap the dough, first press it down with the palm of your hand, then turn it over and close it with the tiger's mouth. Finally, pinch it with your fingers, put it on a smooth side and cover it with plastic wrap.
Palm depression
In the tiger's mouth
Finger squeezing
Step 14
Take a dough, smooth face down, flatten it by hand, roll it into an oval shape about 12 cm, and roll it up.
Roll into an oval shape
curl up
Step 15
After rolling once, there is no need to stand still. Flatten the dough with a smooth face down again, roll it into a cow tongue shape about 18 cm, and then roll it up.
Roll into the shape of a bull's tongue.
curl up
Step 16
Cover each roll of dough with plastic wrap, and let it stand after all rolls 15 minutes.
cook; it’s?my?thing
Step 17
Take out the stuffing and divide it into ten equal parts, about 30 grams each, and knead it into a circle for later use. The oven is preheated to 2 10 degrees.
Split packing
Preheating oven
Step 18
Sprinkle a small amount of dry powder on the table top, knead the dough, turn both ends back and flatten it, roll it from the middle to the top, rotate it for 90 degrees, and roll it again as round as possible.
Folding at both ends
Scroll up and down
Rotate, then scroll.
Step 19
Put the dough bag in the stuffing, first press the dough with your palm, then turn it over and close it with a tiger's mouth. Be sure to tighten it a little. This is the key to avoid missing stuffing.
Palm depression
In the tiger's mouth
strengthen
Step 20
Press the cake embryo flat with the palm of your hand, and then put it evenly on the baking tray.
smashing
Step 2 1
Brush the egg yolk liquid, use a blade to penetrate deeply for three times, and finally sprinkle a small amount of sesame seeds to complete the decoration.
Brush egg yolk liquid
Cut three times
Sprinkle sesame seeds
Step 22
Send it to the middle layer of the oven, adjust the ignition temperature to 190 degrees, lower the ignition temperature to 180 degrees, and bake for about 20 minutes, which should be flexibly adjusted according to the temperature difference of your oven.
Send it into the oven
Adjust the temperature
Step 23
When the surface painting is satisfactory, it can be taken out of the oven, cooled slightly, and then moved to a drying net for full cooling.
Move out of the oven
cool
Step 24
The newly baked cake for the old lady is crispy and delicious.
Crispy layer by layer.
FREQUENTLY ASKED QUESTIONS
First, sticky glutinous rice stuffing is not easy to shape.
Cause analysis: 1. Too much water; 2. The amount of lard added is too small; 3. There is no refrigeration.
Solution: 1 Reduce the amount of water appropriately; 2. Don't reduce the fuel consumption easily; 3. Fully refrigerate the stuffing before use.
Second, the dough is very fragile.
Cause analysis: 1. The water content of oil skin is too low; 2. Standing in the middle for too long; 3. The dough is too thin; 4. There is no plastic wrap to prevent air drying.
Solution: 1 Ensure the water content of the oil skin to make it soft; 2. You don't need to stand for the first rolling, but you can relax after the second rolling 15 minutes; 3. The dough should be moderate in thickness; 4. Wrap the pastry with plastic wrap all the time.
Third, the pastry is not easy to close.
Cause analysis: 1. The standing time after secondary rolling is too short; 2. The cake is too dry
Solution: 1 Fully relax gluten; 2. Ensure the water content of water-oil skin.
4. Bursting or stuffing leakage after baking
Cause analysis: 1. The stuffing is not tight enough; 2. The incision is not deep enough
Solution: 1 Packing should be tightened; 2. the incision should go deep into the filling, so that the water vapor can be easily emitted.
5. The layers of the crust are not obvious.
Cause analysis: 1. The operation process is mixed; 2. Insufficient baking temperature
Solution: 1 The crisping process should not be too thick or too thin, and the skin should be avoided; 2. Properly increase the baking temperature.
abstract
Grandma's cake making process is not complicated. In fact, it is a compulsory course for Chinese cakes. Preparing fillings according to the formula is very simple, and the main test is the method of opening crisps. Even though both temperature and time can be reflected by instruments, experience is very important in practical operation. Therefore, if you want to learn how to make cakes, diligent practice is the king.
Granny cake is a classic China cake. Compared with the rich souffle, it tastes lighter. But when you savor the sweet, soft and waxy stuffing, you will be intoxicated that you can't dial it.
Finally, I spent a lot of time and energy writing a detailed tutorial. I would like to ask you to do me a little favor, praise me and forward it to me. Thank you very much for your support, and I will continue to write better tutorials in return.