Practice:
1, pour flour on the chopping board, add old fertilizer and 500 grams of warm water, and make a fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer slightly.
2. Knead the dough into long strips, each 1 00g1noodle, knead the noodle into long strips, roll it into a wide rectangular dough with a rolling pin, brush it with soybean oil, slightly dry the flour, and then stack it from left to right for use.
3. Wrap both ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond pattern on the cake blank with the back of a knife.
4. When the steamer is aerated, put the cake blank into the drawer, steam it with strong fire for about 20 minutes and it will be cooked. Take it down, cut a knife in the middle of the cake with a knife, and gently knock the cake. When you see the layer, code it into the plate.
Sanyuan's Melaleuca Oil Cake is a well-known snack in Weibei, with many layers and fine silk, which is loose and not greasy. The main raw materials of Melaleuca oil cake are white flour and pig fat. After kneading the dough, roll it into a three-point thick dough sheet, spread it with pig fat and pepper powder, roll it up and cut it into long strips, roll it into a one-and-a-half-minute thick dough sheet one by one, cut it into filaments, and roll it into a round oil cake weighing nine yuan each. When steaming in the cage, first spread a thin sheet, put the oil cake in place and cover it with a thin sheet. After getting out of the cage, the oil cakes are put on a plate and eaten with sweet syrup and kimchi, which is especially delicious.
Raw materials: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruit, raisins, sugar and peanut oil.
Production method: 1. Add fermented flour, fresh milk and egg white, add warm water to knead into dough, ferment for 10 minutes, then add appropriate amount of alkali to knead evenly, and pinch into a dough blank with the size of100g for later use;
2. Cut the fruit into raisin-sized dices and mix well with the raisins;
3. Roll the dough blank into a semi-circular dough, brush it with oil, sprinkle the fruit material, fold it and roll it open, fold both ends again, roll it into a square, with the smooth side facing upward, and make a thousand-layer cake;
4. Wake up the made Melaleuca cake for a few minutes, put it in the drawer and steam it for 20 minutes.
Tip: Fruit can be selected according to your own taste. Features: white and bright color, especially fragrant fruit.