manufacturing method
1. Put the flour (9 kg) into the jar, take 4.7 kg and mix it with 85℃ hot water (75℃ hot water in spring and autumn and 70℃ hot water in summer), and take it out of the jar. Put it in a big round plaque and knead it into a cobblestone shape. Tear up the yeast seeds and put them in. Rub your hands until they are soft, tough, shiny and pimple-free. Cover the quilt (use a single cloth in summer) to keep warm, and let it stand and ferment for about 4 hours.
Mix flour (2.75 kg) with rapeseed oil to make crispy noodles.
2. Wash the shallots, blow dry, cut into fine powder, chop the oil residue and pig net oil, chop them together on the chopping board, mix well, put them in a basin, add refined salt and sesame seed cake powder, mix well and make stuffing.
3. Sprinkle some flour on the chopping board, put the dough on it, put the lye dissolved in boiling water in it several times, knead until the dough is smooth and not sticky, then knead it into long strips, pick 250 flour agents with the same size, and divide the dough into the same parts.
4. Flatten the dough one by one, pick 1 small pieces of dough from the side and wrap them with dough, put them in the center of the dough, press them into pieces with a diameter of about 3 cm by hand, pick the stuffing, wrap it up and pinch it tightly, and roll them into round cakes with a diameter of about 10 cm with a flour needle. Dilute maltose with 250 grams of warm water, then brush it on the surface of sesame seed cake and sprinkle with sesame seeds.
5. Use 5 kg firewood to open the burning grass ash on both sides of the furnace, then put it into the furnace for burning several times with 5 kg firewood, press it on the burning grass with a fork shovel, cover the cold ash on both sides of the furnace, then scrub the furnace wall with a water brush, paste cakes from the lower parts of both sides of the furnace, and finally paste them on the top of the furnace. When the paste is full, push the covered cold ash to both sides, turn over the unburned firewood, pick it on the fork shovel, raise the fork shovel with your hand and bake it until the crab shell of the cake is yellow, drum it up and take it out of the oven, and sweep the floating ash off the sesame cake with a broom.
The product is characterized by being loose and dry, refreshing, crisp and red in white.
Li Liangui smoked bacon pancakes
Ingredients: 500g flour, pig soup oil 125g, 8g salt, 250-275g cold water, pork (pork belly) 1250g, pepper, aniseed, nutmeg, angelica dahurica, tsaoko, clove and nutmeg, and onion and ginger.
Production method:
1. Mix flour and water into a soft dough and let it stand for a while.
2. Add100g flour and salt to the pig soup oil to make it soft and brittle.
3. Cut the proofed dough into 65,438+000g, roll it slightly with a small pin, and then roll it with both hands into a rectangle with a length of 35cm and a width of 5cm. Rub the soft dough on a long strip and stack it from one end to the other to form a rectangle. Press the sides by hand, then roll them out with a rolling pin and nest them into a square for later use.
4. Roll the blank into an oval or slightly square cake with a rolling pin, with a thickness of about half a centimeter.
5. Put it in a cake pan, brush oil on both sides at 180℃-200℃ for about 4-5 minutes, and it will be cooked when the surface of the cloud disk blooms.
6. Cut the layers from the middle with a knife, cut the bacon with sauce into thin slices or broken nails, shred the onion, cut the parsley into sections, then put the sweet noodle sauce in the cake and add shredded onion, minced parsley, sliced meat or minced meat. Serve.
Features: crispy outside and soft inside, fragrant with meat, onion, sauce and vegetables.
Attachment: 1 Put pork in a pot and add water, preferably minced meat. Wrap spices, scallions and ginger with expensive materials or gauze, put them in a pot, boil them over high fire, simmer for about 2.5-3 hours until the meat is crisp and rotten, and take them out to cool for later use.
2. Add sugar and tea to the smoking pot, put it in an aluminum drawer, and put pork on it. As for the fire, seal the edge of the towel until it smokes, turn off the fire and let it stand for 5- 10 minutes. The history of Tujia sesame seed cake (Tujia sesame seed cake, dregs sesame seed cake, dregs sesame seed cake, queen of sesame seed cake, Xishi sesame seed cake, Enshi sesame seed cake, Tujia sesame seed cake and Chinese pizza) can be traced back to more than 100 years ago. When the first immigrants moved to Enshi, a magical land, delicious baked wheat cakes came to Enshi with the migrating people. This unique cooking method is widely spread in Enshi and surrounding areas, and has become a well-known food for people of all ethnic groups in Enshi and surrounding areas. Combined with the characteristics of fast pace of modern life and paying attention to nutrition and health, modern Tujia sesame cake adopts a unique fermentation process, with all-natural stuffing, soft entrance, delicious taste and long aftertaste, which is highly respected and loved by the market. It is a green food that returns to nature. Practice "Put white flour, yeast, warm water, butter and sugar into a basin and knead into dough. Cover and ferment for about two hours. Cut the dough and see that there are many small holes in the cross section for making dough. Chop the minced pork and shallots for later use. Chop the beef and garlic together so that the garlic flavor can fully enter the minced beef. " Reporters saw on Tianya and other well-known BBS that almost all similar "tips for making Tujia cookies at home" became hot stickers, and many white-collar workers made their own "Tujia cookies" according to these simple and easy-to-operate cooking steps. It has become a "fan" with simple production and easy DIY. Features 1. Fermentation with old noodles is sweet. This Tujia sesame seed cake is a specialty of Enshi, Hubei. The biggest feature is the fermentation of old noodles. The first piece of old noodles is extracted from grain koji and put into dough. Yeast is best for making bread. If yeast is used to make sesame cakes, colleagues will know that it will be a joke. The method of making steamed bread and sesame cakes with "old noodles" is actually very common in the whole north. When baking powder is not so common, "old noodles" is the most traditional and primitive fermentation method: every time a piece of flour made last time is pulled out and reserved for the next "noodle head". This "endless" "old face" is called differently in different places. In addition to "old noodles", some places are called "noodle fat", some places are called "noodle head" and some places are called "yeast head". The noodles made by "old noodles" are more biting, and there is a sweet fragrance after the entrance. 2. There is meat inside and outside. This Tujia sesame seed cake, known as "Chinese pizza", looks really foreign. It is a round cake with a diameter of more than 20 cm. The edge is slightly thicker, the middle is slightly thinner, and there is a little thin meat on it. When I first came out of the oven, the cake was still bubbling with oil. The whole cake was crisp and brown, and the fragrance could spread far away. Because the old dough is fermented, the sour taste is neutralized with alkaline water. The operator should throw a large piece of dough weighing more than ten kilograms on the panel, cut it open with a knife, evenly coat it with alkaline water, and then rub it hard. So repeat it several times, and you can feel that this "alkalization" process needs arm strength from one side. After the alkali beating is completed, the master in charge of setting will pull the dough into a uniform strip, then divide it into two palm-sized dough, roll it out with a rolling pin, roll it with a layer of meat stuffing and flatten it from above; After finishing into the shape of a flying saucer, you can put a layer of meat in the concave part in the middle and enter the oven. Because there is a layer of meat inside and outside, the baked sesame seeds are fragrant from the inside out, everything is four pieces, crisp outside and tender inside, which really feels like pizza. Tujia sesame seed cake is attractive because as long as you pass in front of the sesame seed cake shop, you will definitely smell the smell of runny nose. Many people think the oil is delicious after eating it, and they think there must be a lot of oil in it. But in fact, Tujia sesame seed cake did not go through any surface "brushing oil" process in the production process, and the oil on the surface was baked from the meat stuffing. Flour: Tujia biscuits use "medium gluten flour", because the gluten of flour is too high and the foam is not strong, and the biscuits made will be a little hard; Low gluten flour is not easy to form. Mixing noodles: "Old noodles" is the introduction, and the temperature and water temperature determine the fermentation time; Usually it takes an hour and a half for a bag of flour and dough to ferment. Stuffing: This is the most important link. A large pot of meat stuffing on the chopping board is actually made by mixing and chopping pork from different parts, and adding the unique spices of Tujia nationality. This kind of meat stuffing with Tujia flavor will give off a strong aroma when baked at high temperature.