Whether it is used as breakfast to start an energetic day, or as a delicacy to fill your stomach when you are hungry, bubble cakes can quickly satisfy the needs of the taste buds and replenish the necessary nutrients for the body, allowing people to feel full of energy while enjoying the delicious taste.
Xiao Yi walked into the kitchen, put on an apron, and began to prepare to make oatmeal bread.
He first took out a bag of oatmeal from the cupboard and poured the appropriate amount into a large bowl. Then he added some flour and mixed the two ingredients together in the bowl, turning it into a light wheat yellow.
Then, Xiao Yi took a packet of yeast powder, dissolved it with warm water according to the proportion, and then slowly poured it into the bowl. At the same time, he kept stirring with chopsticks in his other hand to fully blend the water, yeast, flour and oats.
After stirring it into a flocculent consistency, Xiao Yi began to knead the dough with his hands. His palms pressed and kneaded the dough vigorously, and the dough gradually became smooth and elastic under his hands. While kneading the dough, Xiao Yi would occasionally dip some dry flour on his hands to prevent the dough from sticking to his hands.
He placed the kneaded dough in a warm place, covered it with a damp cloth, and let it ferment quietly. While waiting for the fermentation, Xiao Yi began to prepare other ingredients, such as chopped green onions, seasoned pepper and salt.
After a while, the dough fermented to twice its original size, and the surface was covered with honeycomb-like holes. Xiao Yi took the dough to the chopping board again, sprinkled some dry flour on it, and began to knead the dough to release the air.
He rolled the dough into a large pancake, sprinkled chopped green onions and pepper salt evenly on it, and then slowly rolled it up from one end into a long strip.
Next, Xiao Yi cut the long strips into evenly sized dough pieces, closed the ends of each dough piece, and shaped it into a round shape. He then used a rolling pin to gently roll it into a dough piece of appropriate thickness.
Finally, Xiao Yi brushed a thin layer of oil on the pan and put the dough into the pan one by one. Slowly baking over low heat, the dough gradually turned golden in the pan, small bubbles appeared on the surface, and an enticing aroma was emitted.
Xiao Yi turned the dough over from time to time to ensure that it was evenly heated. The oatmeal dough was considered done until both sides were golden and crispy.
The oatmeal yeast bread just out of the oven is steaming hot, emitting a rich wheat aroma and a light oatmeal aroma that goes straight into people's noses.
I couldn't wait to take a bite. The first thing I felt was the crispy crust, which crackled between my teeth with a satisfying "crunch". Then I was struck by the soft and fluffy interior. It felt like biting into a cloud with every bite, light and springy.
Chewing it carefully, you can taste the unique granular texture and chewiness of the oats, which adds a unique taste layer to the pancake. At the same time, the fragrance of chopped green onions and the perfect salty aroma of pepper and salt also spread in your mouth, blending with the flavor of the pancake itself, making the taste richer and more intense.
The oatmeal yeast pancake has a wonderful balance of being neither too firm nor too soft. Every bite is filled with both firmness and softness, making it more fragrant the more you chew it, leaving you with an endless aftertaste.
Its taste is simple and mellow, without too much decoration and complicated seasoning, but it can make people feel the purest deliciousness. Whether it is served as breakfast with a cup of hot milk or as an afternoon snack, it can bring people a full sense of satiety and a pleasant taste experience.
Xiao Yi stood in the tidy kitchen, with fresh mung beans, butter, sugar and other ingredients placed on the counter in front of him, ready to start the journey of making mung bean cakes.
He first washed the mung beans and soaked them in clean water for several hours. When the mung beans absorbed enough water and became plump and round, Xiao Yi put them in a pot, added an appropriate amount of water, and began to cook the mung beans.
During the cooking process, Xiao Yi kept an eye on the heat and stirred it from time to time to prevent the mung beans from sticking to the bottom. The mung beans gradually cooked and became soft and fluffy.
After cooking, Xiao Yi took out the mung beans, put them into a blender, and blended them into a fine mung bean paste.
Then, he put a piece of butter in a non-stick pan and slowly melted it over low heat. After the butter melted, Xiao Yi poured the mung bean paste into the pan and began to stir-fry.
As the mung bean paste continued to stir-fry, it gradually became dry. Xiao Yi added white sugar at the right time and continued to stir-fry to allow the white sugar to be evenly integrated into the mung bean paste.
When the mung bean paste is stir-fried until it no longer sticks to the pan or the spatula, Xiao Yi turns off the heat and lets the mung bean paste cool slightly.
Then he divided the mung bean paste into equal small portions and rolled them into balls.
Xiao Yi took out the prepared mold, lightly brushed a layer of oil on the inner wall of the mold, placed the rolled ball into the mold, and pressed it flat with his hands.
Finally, Xiao Yi pushed the handle of the mold hard, and mung bean cakes with exquisite shapes and beautiful patterns came out of the mold and were neatly arranged on the plate.
Pick up a piece of mung bean cake and put it in your mouth. The first thing you feel is its delicate and soft texture. With a light sip, it melts on the tip of your tongue, as smooth as silk.
The mung bean cake has a fresh and elegant flavor, with the natural aroma of mung beans rich and pure, without the slightest hint of unpleasant flavors. The sweetness is just right, neither too sweet nor bland, like a breeze on a summer day, bringing incomparable comfort and satisfaction to the taste buds.
If you taste it carefully, you can detect the subtle aroma of butter, which blends perfectly with the fragrance of mung beans, adding a richness and mellowness.
The texture of the mung bean cake is firm yet soft, with a certain resistance when biting into it, but not too hard. Every bite is full of delicate texture, which makes people intoxicated.
From a culinary perspective, mung bean cakes are highly nutritious. Mung beans are rich in protein, vitamins, minerals, and other nutrients, and they have the properties of clearing heat and detoxifying, relieving summer heat, and promoting diuresis. In the sweltering summer heat, eating mung bean cakes can help eliminate toxins, relieve dryness, and leave a feeling of refreshment and comfort.
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