Hello everyone, today I want to teach you to make a simple and delicious home-cooked snack - bubble cake, also called pocket cake. This pie has a thin crust, a crispy texture, and most importantly, the big bubbles that bulge during the production process are simply mouth-watering! As long as you grasp the three key points, roll it out, turn it, and the delicious food will come out of the pot!
Prepare the ingredients:
Plain flour, yeast powder, baking soda, warm water, cooking oil
Here's how:
1. Today I will share with you the bubble cake, also known as the pocket cake method, one cake two methods, we mainly explain from three points, to ensure that everyone can learn at one time, and can succeed at one time. First of all, we prepare 400 grams of plain flour, add four grams of yeast, one gram of baking soda, add baking soda to make the bubble cake better bubbling, 300 ml of warm water, stir while pouring, and then we stir it into a relatively dry batter, like this, cover with plastic wrap and seal the proofing to twice the size.
2. Next is the first key point of bubble cake bubble bubbles, we must sprinkle more dry flour into the finished dough, knead it in, knead it while adding dry flour, about 80 grams of dry flour need to be kneaded in. After adding dry flour, you can see that its malleability is not good at this time, and it is easy to bubble when such noodles are baked.
3. We roll it into long strips, divide it into eight dough preparations, and knead the dough into a small round dough like kneading steamed buns for later use.
4. Next is the second key point of bubble cake bubbling, the dough must be rolled out thinner, about 3 to 4 mm, this is also the most critical step of bubble cake foaming, because the cake is relatively thin, heated quickly, the inside can be quickly filled with hot gas to make the cake expand, so that the bubble cake is formed, and the second proofing can be done for five minutes.
5. The following is the third key point of bubble cake foaming, that is, the mastery of temperature and technique, we first share an oil-free method, the electric baking pan is preheated over high heat, and then go into the cake embryo, gently press and rotate it by hand, so that the cake is heated evenly, and burn until it is slightly blistered, turn it over and try not to puncture the cake blank, if there is a leakage place, it is difficult for the cake to be completely bulging, and it is baked until the cake is completely bulging, we press it flat and then out of the pot, so that the internal moisture can be retained, so that the cake will be softer.
6. Next, we use oil to brand this cake, the oil temperature is fifty percent hot into the cake blank, it is the same method, press and rotate to make it evenly heated, after the surface of the cake bulges small bubbles, we turn over, and the speed of the cake bubbling with oil will be faster, because the oil temperature is relatively high, and the heating is more uniform. After baking until the cake is bulging, we press it flat, and then turn it over repeatedly, so that the heat is more even, and it can be baked until both sides are golden brown.
7. The cake baked with oil locks the moisture of the cake, so the taste will be softer, and the oil-free skin loses moisture, the taste is more chewy, and the shape is like a pocket after opening, so it is also called a pocket cake, which can be stuffed with a variety of your favorite dishes.