Wedding cakes, also called "daughter-in-law cakes", are traditional pasta snacks in Shandong. It used to be given to relatives and friends as gifts at wedding banquets, but now it can be used in other festive occasions. Some people also eat it as a snack in their daily life. Round and full, the shape and name are pleasing to the eye, and the beautiful meaning of "spreading good news and sharing happiness" is even more pleasing to the eye.
Wedding cake is a kind of pastry made of flour, eggs, sugar, yeast powder and edible oil, and then baked or baked. The finished product is light yellow in color, soft and sweet, round and attractive, which makes people have an appetite at first sight. This is a very unique flavor food.
So what should I do to judge that the wedding cake is ripe? The specific operation steps are as follows. 300 grams of flour, 3 grams of yeast powder, 50 grams of sugar, 3 eggs and 50 grams of cooking oil.
Specific process
Put the flour into a pot, add 3g yeast and 50g sugar, mix well first, then beat in 3 eggs, add 50g cooking oil, stir into balls with chopsticks, then knead into smooth dough, cover it in a warm place, and wait for the dough to swell to twice its size. Here, you can squat the basin full of dough on another basin or pot full of warm water to speed up the dough fermentation. After the dough is baked, move it to the chopping board and knead it for a while to let it fully exhaust, so that the pastry baked after the dough is baked will be even and delicate, and the crust will be smooth. ★ Tips for this step: Characteristics of dough expansion: The expansion of dough is twice as large as the original, and there are rich beehives inside. Try it with your fingers. Stick a hole in the middle of the dough with a little flour. The hole won't rebound, which means it's swollen.
Knead the air-dried dough into long strips and divide them into almost 65,438+00 small portions. Knead a small amount each time (for a while) to make the dough stiff and the baked wedding cake chewy. I think this process is also very important. You can roll a small dose once like a steamed bun skin, and then rub it around with your hands. Then gently roll it out with a rolling pin and roll it into a small round cake with a thickness of almost 1 cm. After each kind of flour is made into small round cakes, sprinkle a little dry flour, cover with plastic wrap and bake for another 20 minutes. ★ Tip of this step: Roll into small round cakes with a rolling pin. This process is actually to flatten its surface and trim its shape. Sprinkle a little dry powder on the rolled cake to prevent the dough from sticking to the plastic wrap again, and cover it with plastic wrap to keep its surface moist.
Twenty minutes later, the small round cake 1.5 times the size, feels light in your hand and can be cooked.
★ Tips for this step: The wedding cake can be baked in a pan or electric baking pan or in an oven. Bake the buns in the oven for 20 minutes, let them relax and blend, preheat the oven, 150 degrees 15 minutes, and then turn over and bake 15 minutes. Preheat the pot, put the small round cakes into the pot in turn, bake with low fire to accelerate the maturity of the pot cover, bake until the bottom surface turns yellow, turn over and bake again, bake both sides until golden, and the wedding cake is convex and round. Press it with a shovel, and the side will rebound when touched lightly. Turn off the fire and stew the lid for three minutes to avoid shrinking in case of cold. After three minutes, take it out and put it on a plate, and the wedding cake will be baked.
★ Tips for this step: Burn the wedding cake with a small fire all the time, so as not to make it tender outside. Burn until the stereotyped logistics is turned over and both sides are golden, and the wedding cake is raised.