Four-in-one flour cake is also a very common pasta in Northeast China. Many years ago, it was our staple food every day. At that time, only a small amount of white flour and corn flour were used to make cakes. Because millet flour and soybean flour are hard to buy, only a small amount of white flour is fermented when making cakes, and then a large amount of corn flour is added to make cakes. The way of making big cakes is also different from now. Its manufacturing tool is to add boiling water to the bottom of the iron pot, and then paste corn flour cakes on both sides of the pot, and make the cakes mature by using the hot air in the pot and the heat on both sides of the iron pot. At that time, big cakes were called paste cakes.
Nowadays, the pie is not the main pasta in our daily life, but is eaten as pasta with different tastes, so the production technology and the use of raw materials have also improved a lot, from a single cornmeal cake to a four-in-one cake. Nowadays, the four-in-one bread has a softer taste, more sophisticated materials and higher price than steamed bread, except for the stickers made by the noodle shop.
Let me share with you the ingredients and making methods of four-sided cakes. Sihe noodles pancake zi
Ingredients used: Take 1000g as an example. 300g of white flour, 300g of corn flour, 300g of millet flour, 50g of soybean100g, 50g of sugar, 6g of yeast and 600ml of warm water at about 35 degrees are needed.
Exercise:
① Put white flour, corn flour, millet flour, soybean and white sugar yeast into a basin, add 600 ml warm water, and stir with chopsticks to form flocculent flour.
② Knead the stirred dough into dough with smooth surface by hand. Knead for a long time, it is best to knead the dough evenly, which is conducive to fermentation.
(3) The kneaded dough is fermented at a relatively high temperature for 40 minutes to 1 hour. After the dough is fermented, we will knead the dough into flour paste with proper size, flatten the flour paste by hand and fry it in the pot.
When making four-sided cakes, pay attention to the following points. (1) When fermenting all sides, warm water of about 35 degrees must be used to make the dough ferment completely, and during the fermentation, the dough must be fermented in a relatively high room temperature.
(2) When baking four-sided pancakes, we can use an electric baking pan or a flat pan and an iron pan. When baking four-sided pancakes, it is not necessary to brush cooking oil on both sides of the pancakes.
(3) When we are making a big cake with four sides, we don't need to bake it upside down, just bake one side.
(4) When making four-sided cakes, the amount of soybeans is the least. Because the bean smell of soybeans is particularly strong, if too much soybeans are added, the taste of the four-in-one bread is not very good, but adding a small amount of soybeans can improve the bean smell of the four-in-one bread.
Four-sided cakes are very common and popular in Northeast China. People always queue up to buy in the morning market, and there are many ways. Today, the pastry chef will introduce you to a recipe for four-sided cakes I know, hoping to help you.
The formula of four-in-one cake includes eight ounces of refined corn flour, six ounces of coarse corn flour, six ounces of white flour, one ounce of millet flour, one ounce of soybean flour, 1.5kg of water, about two ounces of sugar, eight ounces of yeast, five grams of baking powder and three grams of improver.
Production process:
Put the fine corn flour, coarse corn flour, white flour, soybean flour, millet flour, sugar, yeast, improver and baking powder into a basin and stir evenly, then add warm water to make slightly thin flour, then wake it up to twice its size, grab a piece of flour with your hands and pat it into a pot for baking.
Tips:
(1) Four-in-one cakes are very similar to tortillas, but the difference is that four kinds of flour are used on the four-in-one side, and the taste and taste are different from those of tortillas.
(2) The recipe of the four-sided cake is not too difficult, but it is rare that some operation processes, such as making cakes, require skill.
(3) Sugar is put in the recipe to improve the taste of the cake, but many elderly people who make four-sided cakes use saccharin instead. Now sodium cyclamate is widely used, mainly to save costs.
(4) Fine corn flour and coarse corn flour are used in the formula, mainly for better taste. If coarse corn flour is used, the taste will be more compact, and if fine corn flour is used, people will not be able to eat the taste of corn flour. So put it together.
Conclusion:
I know the method and formula of four-sided cake, but I really haven't made it several times (two or three times). I will share it with you today for your reference. These pictures are also found, I hope you can understand.
It is not difficult to make four-sided cakes in the northeast. If you make it at home, you can choose materials at will. Here are the methods and formulas. The cake made in this way is fragrant, delicious and healthy. If you like, try them.
Required materials: corn flour 100g millet flour 100g bean flour 100g flour 100g peach crisp egg baking soda yeast water.
Production method:
1. Crush the peach crisp, first put the peach crisp and four kinds of noodles into a basin and stir evenly, then add yeast powder, baking soda and eggs and stir evenly again, and wake for 30-40 minutes.
2. Add oil to the pot, then knead the woken dough into small pieces and round cakes, and then put it in the pot and fry on one side for about 1 minute, without turning over.
3. Look at the bottom of the big cake with a spoon and fry until golden brown. Prepare clear water, add a little flour into the clear water and stir well, then pour it into the pot and cover it. Turn off the fire when the water is dry. Don't open the lid and stew for 2-3 minutes. That's my answer. Thank you for reading.
I've eaten both sides, two thirds is corn paste and one third is bean paste. Don't make the corn paste too fine, and the bean paste should be fine. It's delicious to cook farm food, and the goose pot-stewed pie.
The main ingredients of four-sided cake are yellow corn flour, millet flour and mung bean flour.
Accessories: sugar, baking powder, yeast.
Proportion: main material ratio 1: 1: 1.
Specific practices:
Take 50g of corn flour, 50g of millet flour, 50g of mung bean powder, 20g of sugar, 2g of yeast and 2g of baking powder.
All the materials are mixed with warm water and stirred until they are made into paste and can be drawn into thread.
Wait half an hour.
Heat the baking pan and drain the oil. Add a spoonful to stir the dough. Spread it out slightly and continue heating. After two or three minutes, turn the lid over and continue heating. It takes about four or five minutes.
Northeast four-sided cake is soft and delicious, rich in nutrition, and deeply loved by everyone. Four-sided cake is made of corn flour, millet flour, white flour and soybean flour in the ratio of1:1:kloc-0/:0.5, namely millet flour, corn flour and white flour.
Four-in-one cake is made of four different kinds of flour, namely corn flour, soybean flour, flour and millet flour. It is not only delicious, but also nutritious. The cake made is particularly beautiful, Huang Chengcheng's, which tastes a little rough, but it tastes particularly delicious, soft and delicious. It is a good food for breakfast and rice. Let's share it.
I. Production steps 1. Ingredients: white flour100g, millet flour100g, soybean flour 50g, corn flour100g, sugar 20g, yeast 4g, warm water180g.
2. Add100g white flour,100g millet flour,100g corn flour, 50g soybean flour, 20g white sugar and 4g yeast into the pot, and mix the flour with warm water while adding.
3. After stirring evenly, let it stand for a period of time, continue to stir with chopsticks, cover with plastic wrap after stirring and ferment for about one hour, and ferment to twice the original size.
4, pan heating, electric baking pan can also be used, the fermented dough is pulled by hand with a small dose of the same size, the flour agent is slightly sorted by hand, then flattened and cooked in a pot, and there is no need to put oil in the pot.
Second, four-sided cake tips 1, four-sided cakes want to be delicious, you have to use corn flour, white flour, millet flour and soybean flour, all of which are indispensable. The four-sided cake made in this way is delicious and delicious.
2, to make four-sided cakes, bean noodles can use mung bean noodles or soybeans, no matter what bean noodles are used, you can't put too much, because bean noodles have a strong bean smell, and putting too much will affect the taste of four-sided cakes.
3. The ratio of four kinds of flour is1:1:0.5, that is, white flour, corn flour, millet flour each100g, and soybean flour 50g. When mixing flour, add some sugar and yeast and stir with warm water.
4. It is best to use peeled corn flour for corn flour, which is more delicate and tastes better. You don't need to put oil in pancakes. It is best to use a non-stick pan for branding.
Summary: Through the above analysis, we know that the proportion of noodles in Northeast Sihe cake is corn flour, white flour, millet flour and soybean flour,1:1:0.5, and the consumption of soybean flour is half less than the other three, because soybean flour has a strong smell, which will affect the taste. The quadruple cake is very big.
Corn flour and bean curd residue 1/3. A little yeast (depending on how much) will do. Bean curd residue can be fresh without water. Delicious and nutritious. Usually I don't tell him.
China's food culture is extensive and profound. Every province and every place has its own unique food characteristics. Maybe you've heard of it and eaten some, maybe you've just heard of it and never eaten it, or there are some foods you've never heard of. Now everyone's living conditions have improved, and everyone is pursuing food, not only food and clothing, but also good quality and low price. Therefore, it also makes it more difficult for snack entrepreneurs, and now the society has formed the phenomenon of survival of the fittest.
So today, I want to share with you a delicious food from the northeast of China. Northeasters give the impression that they are generous. Representative dishes include chicken stewed with mushrooms, fish stewed in iron pot, freshly ground rice, big stew and so on, and even the image of eating meat and drinking heavily. However, the northeast is also a big agricultural province, and the food cooked by whole grains is naturally not less. There is such a "four-in-one pie" booth on a street in Harbin, and every time the pie is just eaten.
Four-sided pancake, as its name implies, is a pancake made of four kinds of flour, and it is a special food made of various grains in Northeast China. This kind of four-sided pancake is made of corn flour, mung bean flour, white flour and millet flour. It is not only delicious, but also very nutritious.
Make all the dough into the same size and put it in this large frying pan next to it and fry for about 20 minutes. Because when frying, the cakes are next to each other, and when frying, the cakes are connected together. Every time people snap up, they are sandwiched in chunks. One person can eat four or five cakes this big.
The pie is beautiful, too. It's from Huang Chengcheng. It tastes a little rough, but it's just to the taste of northerners. It goes well with breakfast and lunch.
Every time a pot is cooked, everyone should weigh a big cake with a food bag. We can see that most of them are old people, because this pie is also very cheap and tastes great, so it is so cheap, so many people will buy it here. This kind of cake is rare in the market. I saw it once in Harbin in Northeast China when I was this big. Have you seen it anywhere else?
16 yuan A kilo of pie, uncles and aunts can't get enough to eat every day. Have you ever seen this kind of big cake?
We are all from the Northeast, and Northeast cuisine is very famous in China. Northeast four-sided cake, why is it called four-sided cake? As the name implies, it consists of four kinds of noodles: corn flour, white flour, millet flour and mung bean flour. But now it is usually made of corn flour and white flour, and it tastes good.
When we walk in the street, we usually use a large pot to make big cakes, but there are few such pots at home. We can only fry them in a flat pot or an electric baking pan, just like making pot stickers, which are very fragrant.
Traditional practice: ingredients: a bowl of corn flour, half a bowl of white flour, six grams of yeast, three spoonfuls of sugar and a bowl of warm water.
1, put the ingredients into a basin and mix them evenly, knead them into flour cakes, seal them with plastic wrap, and put them in a warm place (near the stove or in a sunny place) until they are twice as big.
2. Add 3 grams of baking soda and continue to knead until smooth.
3, the iron pot is hot, and the hot pot is attached to the cake.
4. After the paste is finished, add a proper amount of water to the bottom of the pot.
5, change the fire, cover the lid, about 10 minutes.
6, you're done, you have an appetite. Look at this jar, it's delicious, and the more you chew it, the better it tastes ~
Life is fast now, and sometimes I can't wait to wake up. If you have an electric cake pan at home, you can try the following methods: 1. All the raw materials are mixed with warm water and stirred into a paste, which can be drawn into a line.
2. Open the electric baking pan, heat and put some oil, then pour the prepared batter into the pot and shake it evenly. Cover it for about 1-2 minutes before turning to the other side. Cover and continue heating. You can eat it in about 1-2 minutes.
Hello, I'm Lamian Noodles. I have been engaged in Lanzhou beef noodle industry for many years and have rich experience in making all kinds of pasta. Northeast four-sided cake is a kind of fermented pasta and one of the typical coarse-grained pasta. Because more and more people pay attention to eating healthy and nutritious food, it is becoming more and more popular. The method is actually very simple, mainly pay attention to several points, one is the pot temperature.
The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Those who are interested can go and have a look.
Facial proportion
350g of flour, 50g of corn flour, 50g of millet flour, 50g of soybeans, 6g of yeast, 350g of warm water, 20g of sugar and 2g of baking soda.
Dough mixing method
1. Mix and stir the four kinds of noodles evenly. After adding white sugar to warm water, add yeast and stir well.
2. Slowly pour the yeast water into the four-in-one flour, stir while pouring, stir until the flour is flocculent, then add water until the flour is flocculent, and wake for about 50 minutes.
3. Then melt 2g baking soda with warm water, pour it into noodles and stir well.
4. Brush the oil at the bottom of the electric baking pan and preheat it to the bottom temperature 160 degrees Celsius and the top temperature 120 degrees Celsius.
5. Wake up the dough, knead a piece of dough with your hands and put it in the pot. Put all the dough into the pot. After the bottom of the cake is set, pour some soybean oil or water into the pot, then cover it and take it out for about 15 minutes.
The personal homepage has the explanations of all kinds of marinated vegetables and the sharing of the spice formula of marinated vegetables, and regularly answers the common questions in the production of marinated vegetables.
Point 1: Proofing dough.
In the production of fermented pasta, the key to the quality of finished products lies in the proofing state of dough. If the dough is not properly proofed, there will be various problems in the pasta made. What is the best state for proofing the four-sided cakes in Northeast China?
The answer is: there are big bubbles on the dough, and then the inside of the dough presents a honeycomb structure, and then we can stir the dough with chopsticks to make it dense, because more water is used when stirring the dough on all sides, so the dough will stick to your hands. If the dough is large, you need to turn it over and knead it by hand. If the dough is small, you can add baking soda water and stir it clockwise with chopsticks.
The second point: how to judge whether the four-sided cake is baked well?
Method 1: In terms of time, it is about 15- 16 minutes.
Method 2: judging from the color of the cake, you can see whether the bottom of the cake is colored or not, and it can be done after the bottom of the cake is browned.
Method 3: Judging from the amount of water left in the electric baking pan, when the bottom of the pan is dry or there is about one third left, the big cake will be baked.
The personal homepage has explanations of various practices of beef mutton soup and sharing of soup-making experience, and regularly answers common questions about soup-making.
Because three kinds of coarse grains are added to the four-sided cake, although it is rich in nutrition, for some people with bad appetite, eating too much stomach will be uncomfortable. So in view of this situation, we can adjust the taste of four-sided cakes by some methods. The method is also very simple, that is, cook the hard corn flour in boiling water, high temperature can soften the taste of corn flour, and then fry the bean flour in a pot, so that the bean flour will taste more fragrant, Xiaomi.
That is to say, first boil some warm water we mentioned above, then cook corn flour and millet flour, and then mix the flour according to the kneading method mentioned above.
The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. I often share them:
The explanation of various pasta practices, various stews and various soups.