I'm going to tell all my friends! !️ Bake White Flour Cake White Flour Bun (nourishing the stomach) is amazing

The skin is crispy and soft on the inside, not at all Gen (Northeast dialect), and the rich wheat aroma is a good choice for the staple food at home. The old mother also likes this white flour cake very much, and her open teeth dare to go up and bite it. Baking soda is also added to it, and it is also very good to eat when you have stomach problems. Baking tray size 30×40 cm

Ingredients

Highsugarresistantyeast 4 g

Milk(warmmilkinwinter) 265 g

Cornoil 25 g

Sugar 20 g(Ionlyput5 g)

Salt 1 g

All-purposeflour 500 g

Bakingsoda 0.5-1 g

Cooking Instructions

The yeast is melted with milk, corn oil, sugar, salt, flour and baking soda are added in turn to form a smooth dough.
Cover with plastic wrap and let stand in a warm place for 20-30 minutes.
Wake up the honeycomb evenly on the surface.
Here, there is no need to knead the dough and exhaust it, and it is directly rolled into a 0.5 cm thick dough sheet.
Rolled.
It is formed into a cylinder of uniform thickness.
It is divided into 12 points evenly with a sharp knife.

Cut the surface with a sharp knife neatly and beautifully, and you will need it later.
The round facet rushes up.
Press flat.
Use a rolling pin to roll out the dough into a 1 cm thick dough.
Place in the middle of the baking tray with a gap.
Cover with plastic wrap and let rise for 15-20 minutes.

When it is cold, it can be fermented in a fermenter or oven.
After fermentation, place directly in the middle of the preheated oven at 230 degrees for 15 minutes.

The oven should be preheated in advance to ensure that the leavened dough goes directly into the oven.

A quick roast at high temperature can ensure that the skin is crispy on the outside and soft on the inside.

The oven temperature and time are adjusted according to your own oven, I usually bake bread at 180 degrees, if your oven is usually 150 degrees, the temperature can be increased accordingly, you must be flexible and do not copy it completely.
Coloring is satisfactory on it.

This is a photo taken with the oven turned on after baking, and the color is very beautiful!
It's a little cooler, and it's not bad to break down the internal organization.

When freshly baked, the skin is crispy and the inside is very soft. The skin is not so crispy after a while, but it is still very tasty.

When it cools, seal it in a plastic bag and eat it without heating it when you want to. It can also be cut from the middle and seared in a pan until golden brown is also delicious.

If you like it, you can give it a try.

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