Make More Than A Dozen Pieces of Silk and Satin at A Time

Make More Than A Dozen Pieces of Silk and Satin at A Time

1. Bring the water to a boil and cool it down slightly. It is about 70 degrees. What does it look like at about 70 degrees? Probably it is the temperature at which people are scalded but not burned. When the water is boiling, put the flour in the bowl and prepare it. Pour the water into the flour slowly, and use chopsticks to stir the flour into a flocculent shape.

2. Then knead it into a smooth dough, put it in a basin and cover with plastic wrap, and wake up for about 10 minutes.

3. Knead the awake dough into long strips and pull them into several small doses. I am 15 grams each. Each chicken is weighed with an electronic scale. It is recommended not to omit this step. The even size of the dose can ensure your spring cake It is also neat and tidy, not one big and one small.

4. Gather all the small doses into round balls, place them on the dry powder-sprinkled panel, and slightly flatten them with the base of your palm.

5. Roll them all into round pieces slightly larger than the dumpling wrappers.

6. Brush the wafers with a thin layer of oil.

7. The oiled discs are stacked one by one, 10 pieces each, if you are more certain, you can roll 15 at a time. Pay attention to the oil to be evenly spread and not to omit any.

8. All the 10 cakes are stacked, and gently press the center with your hands, otherwise it will be bulging in the middle. Knead the four sides of the stack of cakes with your hands, so that the four sides of the ten sheets are glued together.
Then press the middle with your fingers to make the middle as thick as possible with the periphery.

9. Use a rolling pin to gently roll it out in all directions, about the size of a plate, and the diameter is about the length of your palm.

10. Give everyone a gesture. After the dough is greased, it is very easy to roll. Everyone should take a little leisurely. If the roll is too large, the bottom of the cake will be easy to break.

11. Put the processed pie on a large oiled dish.

12. Put the plate in the steamed dish, and steam for 10 minutes after the fire is up. (For fifteen sheets, five minutes more is almost enough)
The lid should be tightly closed to prevent the moisture from falling, which would affect the integrity of the first cake.

13. When the time is up, take out the plate, take out the cake immediately after it is out of the pan, and uncover one by one while it is hot. It is especially easy to uncover, and it is not easy to uncover when it is cold.

14. Look, each one is soft and strong and thin as a cicada's wings. Now you know the origin of the name satin cake. The finished cake is softer and more silky.

15. The peeled cakes can be stacked directly on the plate, but they will look neater when folded into a triangle. The circles are placed in a covered container to keep them warm and moisturizing. This silk and satin are not only warm and soft, but also cold.
The cabbage or the sauce is delicious! It is also good to make pancakes with some shredded vegetables.

Tips:

The hygroscopicity of each brand of flour is different, and the amount of water should be adjusted. Pour in the water slowly. Basically, the kneaded noodles are soft and hard and the hardness of the dumpling skins we usually make is the same. You can feel your earlobe.
Tips:
You must pinch the four sides of the stack with your hands, so that the four sides of the ten crusts are glued together. Otherwise, it will retract when rolling, resulting in different sizes of crusts.
Uncover it immediately after it is out of the pan, fold it, and store it with a lid. It is easy to dry the cake if you don't cover it.
This cake is the most suitable for roast duck cake. If you want to make roast duck cake, the weight of the small agent can be reduced by half, making it smaller and thinner.
When rolling the noodles, do not use too much force. It is easy to "dead" the noodles. Roll out the noodles in all directions. Do not stop at the edges. Otherwise, the edges will be very thick and the middle will be very thin. A little impact. Spread the oil evenly, not too much or not too little, especially if there are no omissions on the edges. When it is done, steam it quickly. Don't leave it for too long. If the oil is soaked into the noodles, it will fail.