First of all, flour

Qiangli flour

Second, lard.

Refined edible lard

Third, salad oil.

Soybean salad oil

Fourth, onions.

Fresh leek

V. Console

The best tempered glass is 10mm thick, 100cm long and 80cm wide.

Six, rolling hammer

Youxuan stainless steel

Seven, dough mixer

25 kg -50 kg egg type

Production technology and specifications of hand-held cakes

List of ingredients:

500 grams flour

Bubble source 10g

Salt10g

2 g monosodium glutamate

5 grams of sugar

Vanillin 0.5g

200 grams of warm water (40 degrees Celsius)

Sesame 20 grams

30 grams of chopped green onion

75g lard

50g salad oil

Dough making:

First, mix noodles.

1, stir by hand

Firstly, salt, monosodium glutamate, vanillin and white sugar are dissolved in water, then the flour and foam source are evenly stirred, and then water, lard and salad oil are added until the surface is smooth and non-sticky.

2. Machines and noodles

Firstly, salt, monosodium glutamate, vanillin and white sugar are dissolved in water, then the flour and foam source are put into a dough mixer and stirred slowly for 3 minutes, and then warm water, lard and salad oil are added and stirred quickly for 20 minutes.

Second, wake up.

Put the stirred noodles into a container and let it stand for 45 minutes (soft noodles are better). Don't rub your face when you wake up. Rubbing your face after waking up is equivalent to not waking up. Just take 125g and flatten it on the panel by hand.

Third, burritos

Divide the proofed dough into 100- 125g dough, knead until the surface is smooth, coat it with blending oil, put it on the workbench, and cover it with plastic wrap. Mix the oil on the surface of the glass panel (about 10g per cake), put the dough on the panel, press it into cakes by hand, and roll it out from the middle to the periphery with a rolling pin until it is transparent.

Fourth, make a group.

Spread a little mixed oil of lard and salad oil on the rolled cake and sprinkle with chopped green onion and sesame seeds. Fold the two sides into the middle three layers, grab the long strips on both sides, take one end as the center, and evenly roll them into a ball. Seal with a fresh-keeping bag.

● Refrigeration

The refrigeration temperature is-18℃, and it is best to freeze for 24 hours.

● Thawing

It is advisable to thaw at room temperature 2 hours before baking.

If it is too late to thaw, you can seal the dough and thaw it in warm water.

● Pressing cakes

Put the thawed dough into a cake press to make a cake.

● Bake a cake.

1, the baking temperature is above 200 degrees, and shall not exceed 220 degrees. Add the cake and start baking, turning it every half minute. Use a cake shovel to flatten the cake, and the thickness is even.

2. Bake until golden brown, and break up the cake with a cake clip and a cake shovel.

3. Sprinkle the material out of the furnace

note:

1. Thaw dough that has not been used for more than 6 hours. If it turns sour, do not use it.

2. The mixed oil needs to be kept in liquid state, and if it is solidified, it needs to be heated and melted.

3. After the dough is stirred, it should be used within 2 hours (depending on the temperature) to prevent the dough from turning sour. .