Purely hand-made "stomach-nourishing" cake - bacon pot cake

Overview

Fry it over low heat, and you can see the change of the cake in the pot. It slowly swells up, and the thick cake is soft on the inside and crispy on the outside. There are two completely different tastes inside. There is a gelatinized layer on the browned pot cake. This layer of material can neutralize gastric acid and inhibit gastric acid secretion. Because it is relatively hard and crispy, you need to chew it carefully when eating it. Therefore, it is considered an ancient dietary therapy method for treating stomach problems. It has the effect of nourishing the stomach when consumed.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• cake
• shandong snacks
• bacon
• flour
• warm water
• yeast powder

Ingredients

Steps

1. 1 Chop the bacon, heat the pan, add the bacon and stir-fry over low heat.

   

2. 2 Stir-fry until the edges of the meat are slightly curled, turn off the heat and let cool.

   

3. 3 Pour it out onto kitchen paper to absorb the oil.

   

4. 4 Dissolve the yeast powder in warm water, add flour and knead the dough, and let it rise in a warm place until it doubles in size.

   

5. 5 When the fermentation is complete, take it out and knead it into a smooth dough. (Knead more often)

   

6. 6 Roll the dough into a rectangular shape.

   

7. 7 Sprinkle bacon crumbs on top.

   

8. 8 Starting from the bottom, slowly roll up the cake.

   

9. 9 Starting from the left end of the rolled cake, roll it up, place the end underneath and press.

   

10. 10 Press gently with your hands and prick any areas with gas with a toothpick. Let it sit and rise for about 20 minutes.

    

11. 11 Spray water on the surface.

    

12. 12 Sprinkle with sesame seeds.

    

13. 13 Heat the pan, put the sesame side down, spray water on top and sprinkle sesame seeds.

    

14. 14 Turn on low heat, set up a small rack for boiling milk on the stove, place the pan on it and cover it with a lid.

    

15. 15 When you bake it over low heat for about 15 minutes, you can clearly see that the bread is fermented and bulging, right? (Observe the coloring below, be sure not to blur the bottom)

    

16. 16 Turn the cake over.

    

17. 17 Cover the lid and color the bottom again.

    

18. 18 Take out the cake, cut it into small pieces with a knife, let it cool, and store it in a plastic bag to prevent it from drying out.