A glass of milk, a bowl of flour, without a drop of oil, let me teach you how to make milky aroma white cakes. It is better than bread.
Hello everyone, today I'm going to reveal a super simple and delicious secret recipe - with just a cup of milk, a bowl of flour, and no drop of oil, we can easily make milk flavored white cakes that are even more tempting than bread! Yes, you heard it right. Health and deliciousness coexist. Let's work together and give our taste buds a gentle encounter!
Prepare ingredients:
Ordinary flour, yeast powder, warm milk
Specific method:
1.Today, I would like to share with you a recipe for milk flavored white cake. It is oil-free and water free, soft and chewy, and even tastier than bread. Prepare 300 grams of flour, add 3 grams of yeast, and 170 milliliters of warm milk. First, dissolve the yeast, then pour and stir until there is no dry flour. We knead the dough into a medium soft and smooth dough, which takes about 5 to 6 minutes to knead. Then cover it with plastic wrap and let it rise to twice its size, which takes about 40 minutes.
2.When the dough has risen to twice its original size, we place it on a cutting board and knead it to release air. We must knead it for a while longer to clear the air inside, so that the pores will be more delicate during the second rise. We knead the kneaded dough into long strips like this, and then apply about 8 to 10 layers of dough mixture.
3.Next, we flip the dough inside, press and knead it to create a smooth surface, while also increasing the texture and layering of the cake, making it more chewy. The tiger mouth rotates and tightens, making it more cohesive. This way, the raw dough of our cake is ready.
4.Sprinkle some dry flour on the cutting board and the raw material to prevent adhesion, leaving enough space in the middle, then cover it with plastic wrap and let it rise twice as large. This process takes about 25 to 35 minutes to reach this level.
5.At this point, we start the pot and turn it on low heat. As the pot heats up, we pour in the pancake until the bottom turns slightly yellow and bulges out. We flip it over without adding oil, and flip it over for about another minute until the bottom turns slightly yellow. Then we flip it over again, using low heat and slow frying for about 5 to 6 minutes, or even longer. We flip it over repeatedly and press it back quickly with our hands to remove it from the pot.