Soymilk and multigrain dough cakes

2024-06-30 14:41:57  Views 2 Comments 0

Ingredients

Yeast ( 5g )
Flour ( 500g )
Sorghum flour ( 50g )
Buckwheat flour ( 50g )
Corn flour ( 50g )
Black rice flour ( 50g )
Soy milk (heated to about 30 degrees) ( appropriate amount )

How to make soy milk and multigrain dough cakes

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    1.Prepare flour and soy milk

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    2.Pour a little soy milk into a basin and add yeast to dissolve

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    3.Put all the flour Pour everything in

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    4. Mix well and add soy milk several times until it is soft and hard.The dough

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    5.Leave it at room temperature for fermentation

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    6. Place the fermented dough on a mat sprinkled with dry flour and knead until deflated

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    7.Shape into long strips

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    8.Use a scraper to cut the dough into uniform sizes

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    9.Make balls one by one

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    10.Take a piece of dough and flatten it

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    11.Sprinkle dry flour and roll into a round shape with a rolling pin

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    12.Make all the dough in turn and leave it for about ten minutes

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    13. Heat the electric cake stall or pan, add the dough and cover the pot

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    14.Turn over when you see bubbles bulging

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    15. Turn over and continue to cover the pot, and you will see that the dough puffs up like it is inflated

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    16.Then turn over and cook for a while before serving

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    17.Take a group photo with the finished product

Tips

Due to the different water absorption of flour, please add soy milk according to the situation when kneading the dough.I make more at one time, let it cool and put it in a fresh-keeping bag to freeze In the refrigerator, take it out in advance and reheat it before eating!

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