Crispy Cakes are named after their specially made butter-baked cakes. They are characterized by golden color, clear layers, crisp but not broken, oily but not greasy, crispy and delicious.

Method 1:

Ingredients preparation

Four, prunes, diced pork fat, sesame seeds, yeast dough, vegetable oil, maltose water, refined salt, alkali noodle.

Preparation steps

1. Add diced pork fat, minced dried vegetables, and refined salt to form a filling. Add flour to warm water and mix well. Spread it out to cool, then take out an appropriate amount and put it in Mix equal amounts of yeast dough into dough and knead thoroughly.

2. When the fermented dough is elastic and spongy, add alkali solution, knead it thoroughly repeatedly, and roll it into a rectangular dough. Apply a layer of vegetable oil, sprinkle with flour, spread evenly with your hands, then roll it up from top to bottom, shape it into a round shape, pull it into a dough, press it into a round skin with a thick middle and thin sides, and wrap it with fillings. Gather and pinch tightly, place the edge side down on the chopping board, then roll it into a round cake, brush it with sugar syrup and sprinkle with sesame seeds, which is the cake base.

3. Burn charcoal in the yellow sand cake oven. When the furnace wall heats up to about 80 degrees Celsius, stick the cake base on the furnace wall and bake for ten minutes. Close the furnace door and use tiles to burn the charcoal. Surround it, cover the mouth of the furnace with an iron sheet, and simmer for half an hour. When the fire is completely gone, bake for another 2 hours, then you can eat, cool and package.

Method 2:

Ingredients preparation

Put 5.75 kilograms of white flour, 7.5 grams of alkaline flour, 1.5 kilograms of rapeseed oil, and 50 grams of pepper oil

Procedure steps

1. Make crispy cake: Heat 250 grams of rapeseed oil in a pot, remove from the fire, slowly pour in 750 grams of white flour, stir quickly and evenly, and remove from the pot. Pour into a basin and set aside.

2. Kneading noodles: Pour all the remaining white flour into a basin; dissolve the alkaline noodles with 2.15 kg of water (60% cold water, 40% boiling water), first pour 60% alkali Mix the water with the dough repeatedly, then pour in 25% warm water, and knead it into a hard dough with a shiny surface. Sprinkle the remaining alkaline water into the dough, and squeeze the dough with your fist to allow the alkaline water to penetrate into the dough. Then move the dough to the board and knead it hard until it is flexible, stretch it into a long strip, apply clear oil, and cut it into 100 dough pieces weighing about 65 grams. To prevent adhesion, apply some oil on each dough piece, and then Roll each piece into a strip of about 12 cm.

3. Cake making: Flatten the long strip, then use a small rolling pin to roll it into a dough piece about 5 cm wide, spread 7.5 grams of pastry on each piece, sprinkle with 0.5 grams of salt and pepper, and use your right hand to Pick up the dough on the right side, pull it outward, and then fold it in three folds. Each fold is about 20 cm long, and then roll it from right to left. When rolling, use your right fingers to pull it slightly longer, and support the dough with two fingers of your left hand. Pull both sides of the slice wide, roll it into more than 10 layers while pulling, then stretch and thin the remaining noodles, spread with pastry, and twist into a snail shape (one shortbread should be about 4 meters long).

4. Forging: Press the dough into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the griddle, place the small round cakes in the griddle one by one, and the heat under the griddle should be evenly distributed. Scattered around. The firepower on the griddle is concentrated in the center of the griddle, so that the heart of the shortbread can be lifted up and made to rise. After about 3 minutes, take off the griddle, pour 50 grams of clear oil on the shortbread, and change the positions one by one according to the fire color to prevent scorching. Then cover the top griddle. After 1 minute, turn the shortbread over and change the position until the fire color is reached. Evenly, both sides are crispy and brown and serve.