1. Prepare highland barley self-rising powder and room temperature water.
2. Add the water to the flour gradually.
3. Stir until there is no dry powder, and the amount of water can be adjusted according to the state of the dough.
4. Knead it with your hands to form a dough that is dry and not hard or soft, and buckle the bowl for 5-10 minutes.
5. Easily knead into a smooth and delicate dough.
6. Sprinkle a little flour on the chopping board and roll the dough into a rectangular sheet about 1 mm thick.
7. Pour an appropriate amount of peanut butter on the dough, use a brush to brush evenly, leave white on the four sides, and sprinkle an appropriate amount of salt; as shown in the figure, use a scraper to cut the dough into an "S" shape.
8. Fold from one end to the other until it folds into a 12-layer flatbread.
9. Squeeze the edges tightly and roll them into a cake with a thickness of about 8 mm. The thickness and size should also be determined by the diameter of the pan; spray a little cold water on both sides, sprinkle white sesame seeds, and press gently to firm.
10. Put it in a steamer covered with a cloth for 15-25 minutes, the dough will be 1.5 times the original size, and steam for 20 minutes after being steamed on a high fire; the fermentation time is not fixed, one is adjusted according to the room temperature; the other is half Cakes that are yeasted (ie not fully fermented) are also soft.
11. The steamed cakes are placed directly into a frying pan without oil. Cover the lid and heat on a low fire. The two sides will be baked until golden brown before being taken out of the pan and cut into pieces for consumption.
12. The peanut butter highland barley puff pastry is crispy on the outside and soft on the inside!
Tips:1. Highland barley self-raising powder can be purchased in large supermarkets or online stores; it can also be replaced by ordinary all-purpose flour or other grains powder. The amount of flour and dry yeast is 100:1, that is, 100 grams of flour plus 1 gram of dry yeast, and the amount of water is generally powder 60-65% of the amount;
2. Peanut butter can be replaced with other sauces, both sweet and salty;
3. The cake is very thick, and it is doughy, steaming and then baking can make the inside fully mature, with distinct layers, each layer is soft and does not collapse or crusty;
4. Whether it is dead noodles (ie cold water kneaded noodles or half-hot noodles), half-bread noodles or full-bread noodles, the above methods can be used to make the dough.
