This soft milk cake, however, many students say that they dont like video recipes, and I dont want everyone to miss such delicious snacks., So, let ’s post a graphic version today ~
Many students like to make bread, but they feel that it is too difficult to make bread.This milk cake, it tastes very similar to the bread, but!You dont need to knead the noodles, you just need to stir, it is much simpler than the bread ~
The taste, very soft, especially worth trying it ~
Soft milk cake (10)
ingredients:
Middle tendon200 grams of flour, 40 grams of milk powder, 30 grams of corn oil, 100 grams of water, 1 egg (50 grams of shell), 30 grams of fine sugar, 2 grams of salt, 3 grams of high sugar -resistant dry yeast, dried cranberry dried 60Ghel
First mix the flour, dry yeast, sugar, and salt in the large bowl, and stir well.Add milk powder, eggs, corn oil, water.Stir well with a spatula. This is a very wet dough. Do not contact directly with your hands. It will be very sticky.Just mix with a spatula.
corn oil can be replaced with equal amount of butter (melted into liquid use), or other vegetable oil (such as soybean oil) without special odor.But do not use special flavored vegetable oils (such as peanut oil and olive oil).
Milk powder is a very important raw material that constitutes the quality of this dough. It is also the source of milk fragrance of "milk cake". It cannot be omitted (otherwise the dough will be too wet).You must not use milk instead (otherwise to adjust the liquid component in the formula in a large proportion)
Then add the dried cranberry and stir evenlyEssenceCover the plastic wrap and ferment in a warm place.It takes about an hour and a half under the temperature of 25 degrees Celsius, and you can also put it in the refrigerator for about 17 hours.
The dried cranberry can be replaced with the equal amount of raisins, but it can be used directly without soaking without dried cranberries. The raisins need to be soaked in water in advance and drained water.
The fermentation to the dough is significantly larger, and a rich pores are generated inside the dough.
Stir the dough after fermenting with a spatula, release the internal gas to make the dough smaller.
Take a small piece of dough and put it in the palm of your hand.The dough is very sticky, and you can take some dry flour to prevent sticking.Quickly rub the round and flatten it on the baking sheet paved with silicon oil paper.
This recipe can make about 10 small round cakes.Let the small round cakes fermented for 15 minutes. It can be baked.
Preheat the oven during fermentation, preheat the oven to 200 degrees Celsius.
Put a piece of silicon oil paper on the surface of the small round cake and press another baking sheet.shape.
In the middle layer of a preheated oven.If you do not pursue a flat shape on both sides, you can not press the baking sheet.
Bake for about 18 minutes, until the surface of the small round cake is cash yellow, it can be released.
Covering the baking sheet cannot see the degree of coloring, you can wear heat thermal gloves, quickly open the oven door to raise the baking sheet to observe the color condition. If the color is not enoughBake for a while.Adjust the temperature and time of baking as appropriate according to the actual situation of your own oven.
The milk cake that is just released can be eaten after cooling, and it is super fragrant and delicious while it is hot.It can also be completely cooled and then eaten, and the taste is also soft.The sealing room temperature is stored and trying to eat it within two days.
