Tool preparation:

One electric baking pan, liquefied gas 1 bottle. There are 1 kitchen knives, 1 powerful stoves, 1 large iron pots, 1 stainless steel buckets, 1 stainless steel long-handled spoons, 1 basins (both plastic and stainless steel), 1 rolling pins. 5 oil brushes, 2 cake clips, 1 funnel, 1 shovel, 1 bamboo stick. 2 plastic scrapers.

The dough ingredients: 2 g of flour 1 kg (high gluten flour) baking powder, 20 g of sugar, 6 g of salt, 5 g of vegetable oil and 640 g of warm water (about 60 degrees).

Sum of surfaces

1. First, pour the water into the prepared basin, then put the baking powder, salt, sugar and oil into the water and mix them evenly by hand. Make them completely soluble in water.

2. Slowly pour the weighed flour into the basin, and stir evenly with both hands until the basin is light, the surface is light and the hands are light. Then cover it with pu film and let it wake up naturally for 20 minutes.

Sobering up: Cover or reverse a basin with a wet cloth for about 20 minutes.

Finished product making

1. Take a lump of noodles and put it on the chopping board, weighing about 900g. Then sprinkle some flour on the chopping board and dough, then roll it into a straight disk about 50-60 cm, brush it with oil, sprinkle with seasoning powder, then cut it into 6- 10 pieces, stack them together in turn, and bake for about 2 minutes.

2. Turn on the electric baking pan to lower the temperature, and then pour in a proper amount of salad oil to heat it. In the meantime, roll the baked dough into a big round block about 60-70 cm straight (only a little bigger than the pot). After rolling, put it in a pot and fry it for about 2 minutes (the temperature is kept at 230-250 degrees 180-200). When the bottom of the cake is golden brown, turn it over and brush the sauce.

Formula and steps of cooking sauce for sauce-flavored cake

Ingredients: 500g of onion, 250g of salad oil, 50g of ginger, 50g of garlic, 7g of special seasoning powder, 250g of bean paste, 0/20g of oyster sauce/kloc-,30g of Taitaile chicken essence and 20% of sugar. 30 grams.

Sauce boiling step: low calorie

When the salad oil is heated to 20% to 30%, ginger and garlic are added without 1/8 water for half an hour, onion grains are added with 1/8 water for half an hour, and then special powder is added for half an hour. Oyster sauce with bean paste for half an hour (note: keep stirring at this time, otherwise it will paste or smell tasteless)

Chicken essence and sugar can be cooked in half an hour. After cooking, you can put the sauce in a sealed container and put it in the refrigerator to extend the shelf life. If you want to use sauce, you should use it the day after cooking. I couldn't use it at that time because it wasn't fragrant enough or spicy enough.

Formula of special powder for sauce-flavor cake material

All spices are ground into powder and then mixed with seasonings. )

Top-grade fresh ribs taste 500g of Wang Shouyi thirteen spices 200g of seafood seasoning 60g of salt and sugar each 20g of chicken essence and monosodium glutamate each 20g of concentrated fresh fragrant powder 5g of spiced powder100g of Wan Li incense 5g of white pepper 60g of dried fragrant onion powder10g.

The second kind of sauce

First, the production of sauce:

75 grams of ginger, 40 grams of garlic, 0/75 grams of onion/kloc-,0/0 grams of onion/kloc-,0/75 grams of bean paste/kloc-,40 grams of seafood sauce, all prepared, and mashed into powder by a machine. 250g of salad oil is put into the pot, and when it is heated to five layers, the soaked star anise 1g, 3 pieces of fragrant leaves, pepper 1g and cinnamon 1g are added, and taken out after frying. Add bean paste and seafood sauce and cook for 2-3 minutes, then add the beaten ginger, garlic and onion, cook for about 20 minutes (until golden brown), and then fry on low heat 1 minute.

Second, the material production:

3g of monosodium glutamate, 2g of chicken essence, 2g of sugar, 1 g of AAA spice and 3g of white sesame powder.

Third, the production of cake blanks:

500 grams of flour and 2 grams of sweet baking powder are mixed evenly, and then 300 grams of water is added to knead into a smooth dough. Get up for 30 minutes in winter and 0/5 minutes in summer. Then take out the proofed dough and roll it into a circle with a rolling pin, then brush it with salad oil and sprinkle with the prepared powder and chopped green onion. Then use a plastic scraper to cut the round cake blank into 7-8 even small pieces, and then wrap it into a circle. Then roll the cake blank into a round cake with a size of about 60-70 cm, and fry it in a pot (in principle, the cake roll is slightly larger than the pot). Before frying, pour a little salad oil into the pan, and keep the lower temperature of the electric baking pan at 2 10-230 degrees, and the upper temperature at 170- 180 degrees. When one side of the cake is fried to golden brown, you can turn it over, brush it with the sauce prepared in advance, and sprinkle with a little white sesame seeds and chopped green onion to sell.