Exercise:
1. Pour the flour on the chopping board, add old fertilizer and 500g warm water to make fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer with low fire.
2. Knead the dough into long strips and pull 100g/flour. Knead the dough into long strips, roll them into rectangular wide noodles with a rolling pin, brush them with soybean oil, dry the flour slightly, and then stack them from left to right for use.
3. Wrap both ends of the medicine 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. After the steamer is aerated, put the cake blank into the drawer and steam it for about 20 minutes. Take it off, cut a knife in the middle of the cake with a knife, and tap the cake gently. When you see this layer, code it into a plate.
Sanyuan Melaleuca Oil Cake is a famous snack in Weibei, with many layers, fine silk, loose but not greasy. The main raw materials of Melaleuca oil cake are white flour and pig fat. After the dough is kneaded, roll it into a three-point thick dough sheet, spread with pig fat and pepper powder, roll it up and cut it into long strips, roll it into a one-and-a-half-point thick dough sheet one by one, cut it into filaments, and roll it into a round oil cake of nine yuan each. When steaming in a cage, first spread a thin sheet, put the oil cake away and cover it with a thin sheet. After coming out of the cage, the oil cake is served on a plate 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. Adding fermented flour, fresh milk and egg white, adding warm water, kneading into dough, fermenting for 10 minute, adding appropriate amount of alkali, kneading evenly, and kneading into dough blank with the size of100g for later use;
2. Cut the fruit into raisin-sized dices and mix them evenly with raisins;
3. Roll the dough blank into semi-circular dough, brush it with oil, sprinkle with fruit, fold it in half and roll it open, then fold the two ends in half, roll it into a square, and make a thousand-layer cake with the smooth side up;
4. Wake up the baked Melaleuca cake for a few minutes, and steam it in the drawer for 20 minutes.
Tip: You can choose fruits according to your own taste. Features: white and bright color, especially rich fruit fragrance.
Melaleuca cake is high in calories. Try to eat less pancakes with 230 calories per100g to lose weight! ! Salad oil contains 898 calories per100g.
If each cake is marked with 30 grams, then each 100 gram should contain about 500 calories!
The calculation is also very simple, that is, the heat per hundred grams of pancakes+the heat of edible oil used = the total heat (slightly different)
The practice of thousand-layer cake:
Ingredients: 500g flour, 5g salt and a little lard.
Practice: 1, boiling water to 80 degrees, more than half of live flour, pay attention to the soft feeling;
2, the face is slightly cold, and the rest of the face is burned alive with cold water; The key must be soft (the most important thing to pay attention to here) and wake up for 20 minutes;
3. Paving the noodles evenly to a thickness of 3-4 mm, and evenly brushing lard and salt on the dough in turn;
4. Roll out the dough from one end, knead it into a dough roll with a diameter of 4-6 cm, then roll it out from both ends in the opposite direction, roll it to the middle, stack it up, and evenly spread it to a thickness of 5-8 mm. ..
5, put a small amount of oil in the iron pot, heat, put the cake into the pot, slowly put it, repeat until cooked, and take the pot.
Note: the experience of this practice is very rich and it is difficult to express clearly. Just do it for a while, and more practice will succeed. To make a thousand-layer cake, it must be crispy, rich in soil and delicious.
The making method of Melaleuca cake is as follows:
Add alkali and sugar to the dough, then knead it into large pieces, evenly sprinkle a layer of sweet stuffing such as diced sugar and lard, then fold it in half from both sides, then roll it into thin sheets, and roll it into several stacks according to the above method. If the dough is repeatedly rolled into more than 12 layers, dry it and put it in a drawer, and steam it on high fire for 15 ~ 20 minutes. Cut into pieces when eating, layered, soft and sweet.