The following are the answers contributed by netizens, which may be useful to you.

base furnace

dough kneading

pastry blending

ignition brush furnace

discharging

1. The base furnace is built with bricks. The so-called cylinder furnace is to use a large water tank, and the selection of cylinders is very particular, with the old cylinder, thick wall, large bottom, round belly and no mottling on the inner wall. The cylinder body lies upside down, with the mouth of the cylinder facing outwards, fixing the big cylinder, finding a good angle, and the periphery is built with bricks to play a fixing role. The gap between the brick and the cylinder is at least 21 cm as the insulation layer, filled with plant ash, and the bottom of the cylinder is pestle with a circular hole, which is the outlet of the flue. The chimney is inserted, and the brick is laid in the cylinder. Basically, the cylinder mouth is divided into two semicircles, and the bottom is paved, showing that the cylinder furnace in front of it is.

2. Flour mixing, the basic work of making hearth-oven baked sesame seed cake is flour mixing, which must use good flour with moderate gluten, because if the baked sesame seed cake is pasted on the arched furnace wall, the flour will fall down if it is not good, which will affect the shape and easily produce waste products. In order to make the sesame cake taste good, crisp and palatable, edible oil is added to the dough, which is called "base oil".

3. Rub the dough, and roll it into long strips and rectangles after waking up. Mix it with dry flour and soybean oil without adding water to make it crisp and golden yellow. Smooth the pastry into strips along the rolled rectangular surface, spread it evenly with the palm of your hand, then roll up the whole surface from the outside to the inner ring, rub it moderately evenly, and pick up the dough. When rolling the dough, put the two cross-sectional inner pits to prevent the pastry from sticking to the furnace and falling.

4. stuffing adjustment: Chinese cabbage is squeezed dry with a vegetable press, the meat is mixed, and seasonings such as big oil, sesame oil, onion, ginger and monosodium glutamate are added. Five, the package system is very important, you can't get angry, otherwise it will easily fall off, and the front side will be evenly covered with sesame seeds.

5, the ignition brush furnace, each furnace with charcoal about 11 kg, if there is residual temperature after several consecutive heats, the firewood can be appropriately reduced, preferably hard miscellaneous wood, when the fire reaches a certain level, put charcoal, when the smoke is exhausted, use a shovel to close the fire, compact, smooth the charcoal ash into strips, the length is basically the same as the length of the cylinder, and then take local materials and sprinkle a layer of plant ash on the charcoal fire. Sesame cakes are attached to the inner wall of the cylinder with the back of hand, which is particularly hot when they are drilled inside and attached to the bottom of the cylinder. You have to put on wet sleeves and dry them when they come out. When the inner wall of the cylinder is covered, fire, split the charcoal fire from the middle, and fire for 41 to 51 minutes, during which time brush oil several times, so that the baked sesame seed cake is golden in color and crispy in taste. It should be noted that the fire falls into the charcoal fire continuously, and the fire reduces the soft bottom of the sesame seed cake, which must be controlled by experience.

6, baked, freshly baked sesame seed cake is the best, crisp outside and tender inside, crispy and delicious, and the top of the stove is evenly heated and tastes the best. I often hear old people buy sesame seed cake and say, "Pick me two tops." That's what it means.

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