Ingredients
Flour ( 300g ) | Yeast powder ( 3g ) |
Water ( Appropriate amount ) | Granulated sugar ( 5g ) |
Granulated sugar (filling) ( appropriate amount ) |
How to make Kang Cake
1.Put flour, yeast and sugar into a basin
2.Slowly add water and beat until no obvious dry flour is visible
3.Knead the dough until it is smooth, cover it with plastic wrap or a towel to wring out the water, and ferment until it doubles in size.The kneaded dough will be droopy and as soft as an earlobe
4.The dough is fermented until it has doubled in size.Dip your fingers into dry flour and poke a hole.If it does not shrink back, it means it is fermented
5. Take out the dough, knead it to deflate the dough, cover it with plastic wrap and let it rest for 10 minutes.Roll the dough into long strips and divide it into small pieces of even size
6. Roll it out into a thick middle and thin on both sides skin, sprinkle with sugar and black sesame seeds
7.Pinch it like a bun
8.Turn over and roll out thinly, cover with plastic wrap and let stand for 10 minutes
9. Heat a little oil in the pot, add the cake, and adjust the heat to medium
10.When one side is fried, turn it over and fry the other side
11.Put the round cake on the plate.
12.Complete
Tips
You can also do it inside No fillings are added, just add more sugar when kneading the dough, resulting in a sweet flatbread.
If you like it without adding anything, you can just pancake it and add your favorite dishes after cutting it open.You don’t need to add oil when making pancakes, and cook the pancakes slowly over medium heat
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