Zhoucun crisp sesame seed cake is a traditional famous spot in Zhoucun, Zibo City, Shandong Province. It has a unique flavor of thin, crisp and crisp. It is rated as a famous food with high quality. Raw material formula (salty taste) flour 50 kg sesame kernel 15 kg salt10.5 kg finished product 64 kg raw material formula (sweet taste) flour 50 kg sugar 12.5 kg sesame 15 kg finished product 59 kg. The production method of Zhoucun sesame cake needs to go through formula, extension molding and production. Baking and other processes, and the recipe, molding and baking are the keys to making cakes. Especially, the baking temperature is difficult to reach the "perfect place" unless it is a master. The so-called "three-point case, seven-point fire" and "seeking wealth from fire" are all the years' experience of the cake maker. The paper-thin raw cake blank of Zhoucun Food Factory is stretched by hand, and the cake maker holds the flour agent in his right hand. A dough as big as a ping-pong ball becomes a raw cake blank as thin as a cicada's wing. Stretching, burning hemp and pasting cakes are light and flexible, and in one go. Gently lift the spun cake blank with your hands, swish it and dip it in a wooden tray full of sesame seeds, then quickly lift it up, smack it, put it on the back of your right finger and send it to the furnace hall ..., operation. The front is covered with sesame seeds, and the back is covered with crisp holes. It tastes crisp and fragrant, but it is fragrant but not greasy. Some cakes are divided into sweet and salty ones, and the salty ones are crisp and delicious, each with its own length.

How to make a pie

Scallion cake:

Mix the dough with water and make it soft. Brush a thin layer of oil, add the chopped green onion (salt, pepper noodles), spread it evenly, roll it into pancakes, put it in a pan and bake it on both sides. Home-cooked cakes can be made: wake up for about two hours and then knead the noodles until smooth. Roll the noodles into sheets. Sprinkle a layer of fine salt on the pancake first and then evenly coat it with clear oil. Roll up the pancake from the beginning, and pinch the two ends and joints tightly to prevent oil leakage. Pinch it into two or three sections according to the size you are satisfied with, and then twist the two ends tightly to form a big meter. After waking up, roll it into a cake, be careful not to be too thin or too hard, and roll the cake after death. Hot pan, no need to put oil, just brand it. It takes about fifteen minutes for the cake to swell. You can't use numbers when flipping, so just look at the finished product.

Xiqiao pancake

Raw material formula: Fuqiang powder 5 kg white sugar 3.5 kg clear water 2. 1 kg lard 0.5 kg edible powder 25 g scooping water. Proper preparation method: First, mix flour 3.5 kg, clear water 2. 1 kg, fresh yeast 1%, and then add sugar 3.5 kg to form flour seeds, and ferment/kloc-0.

All kinds of pie pictures (20 pictures) can only be used for 2 days. Finally, flour 1.5 kg, lard, cooking powder and scooping water are added to the flour seeds and mixed evenly to form dough. Rub the dough into a flat round shape, put it into a cake pan with face powder sprinkled on it, then sprinkle the powder on the cake surface, and bake it in the furnace with medium heat.

Its key operation:

1, the dough is planted to make the cake body more loose, soft and smooth, without bitterness. 2, the right amount of drowning is to neutralize the acidity in the flour, and the amount depends on the acidity of the flour. 3. Flour is sprinkled in the cake pan and the cake blank to prevent the cake from being browned due to too high furnace temperature. 4, the dough must be evenly rubbed, and the finished product will be white and tough. The quality standard is complete in appearance, white in color and soft and smooth in entrance. Xiqiao pie was first produced by Tianyuan bakery in Guanshan Fair, and once sold well in provinces and ports. It is characterized by softness, sweetness and loose entrance. This cake can only be made from the clear spring of Xiqiao Mountain, and it is copied in other places, which is not as good as this taste. Therefore, it is called the "protection" method before the forum of Xiqiao Cake (3). Currently, he is a Tata administrator, unyielding and upright in honest and frank.

How can the pie be fluffy and soft?

Prepare raw materials: flour, clear water, edible oil and edible salt.

1, flour and water are mixed together, kneaded into a smooth dough (slightly softer than jiaozi's), and then wake up for 20 minutes. 2. Roll the dough into dough, not too thin, just according to the size of your panel.

Put a handful of flour on the rolled dough, pour in some oil, add some salt and mix well, then spread it evenly on the dough. 3, roll the dough into a roll, and then pull it into a small dough (making a cake blank).

4. Preheat the electric baking pan and roll the dough into a cake blank. 5. Put the cake blank into the electric baking pan and cover it until one side of the cake is discolored and turned over, and brush a little cooking oil on both sides of the cake.

6, until the electric cake pan is steaming hot, open the lid and turn it over until the cake is golden on both sides. It takes about 5 minutes, not too long, or you will get old.

References:

Baidu encyclopedia-pie.

How to make the pie soft?

To make the pie soft, you need to meet the following conditions:

1, noodles must be soft;

2. It is necessary to brush the surface of the cake blank with oil before cooking;

3. Put it into the pot immediately after taking out the pot and cover it to prevent water evaporation.

Pancake practice:

Preparation of ingredients: 500 grams of flour, appropriate amount of warm water, 5 grams of salt, appropriate amount of cooking oil, electric baking pan.

Specific steps:

1. Flour mixing: Flour takes part in warm water (basically the temperature of human body), while pouring water, stir with chopsticks. Remember, the dough must be soft, too soft to carry. Cover or seal the plastic wrap for one hour, which is very good for a long time;

2. When it's time, spread the flour evenly on the panel, move the dough to the panel and gently touch it a few times, so that all the dough is covered with flour;

3. Roll into a cake blank, brush the surface layer with oil, sprinkle with salt, and then sprinkle with a layer of flour, brush the flour evenly with oil brush, block it on either side and overlap the corners. Rotate counterclockwise and roll up, and the compaction point of the drum is very good;

4. After the winding, the seal will be tightened after all, and no oil leakage is allowed in principle. Erect the long drum vertically and flatten it;

5. After flattening, roll it into a regular round cake blank with a rolling pin, and sprinkle flour on the dough at any time if there is a phenomenon of touching hands;

6. When the electric baking pan goes to war, it burns until the hands are pricked and the oil is brushed. Put the cake blank into the cover, inflate the cake blank for about two minutes, brush the cake blank upside down and turn it over, and cover it for two minutes to make the cake golden. Immediately after cooking, put it in the pot and cover it to prevent the water from evaporating. Remember that it is very important here.

7. If it is a big cake, you should use a big panel to roll the cake blank, brush it with oil, roll it up from one side to the other, then pull it into a preparation, and press the flat skin vertically.

The practice of pie

The way to make some big cakes is to mix the dough with proper amount of yeast, wake up for half an hour (room temperature is above 25 degrees), brush the pan with oil and heat it up, put in the rolled bread, add some water (about half of the cake is covered with delicious pictures (19)).

When the water is dry, turn it over and burn it yellow with a small fire. Scallion cake: add water and flour to make it softer.

Brush a thin layer of oil, add the chopped green onion (salt, pepper noodles), spread it evenly, roll it into pancakes, put it in a pan and bake it on both sides. Home-cooked cakes can be made: wake up for about two hours and then knead the noodles until smooth. Roll the noodles into sheets.

Sprinkle a layer of fine salt on the pancake first and then evenly coat it with clear oil. Roll up the pancake from the beginning, and pinch the two ends and joints tightly to prevent oil leakage.

Pinch it into two or three sections according to the size you are satisfied with, and then twist the two ends tightly to form a big meter. After waking up, roll it into a cake, be careful not to be too thin or too hard, and roll the cake after death.

Hot pan, no need to put oil, just brand it. It takes about fifteen minutes for the cake to swell.

You can't use numbers when flipping, so just look at the finished product.

How to make the pie soft

Practice:

1, add water to flour and make dough. Basically and evenly. You don't have to rub it hard to smooth it. Then, cover the surface with plastic wrap or wet drawer cloth for about 2 hours. Pick up a piece of surface by hand and stretch it. If it doesn't retract, it will be fine. (500g flour, water should be above 400g, depending on the water absorption of flour, and a good dough is softer than the earlobe. The noodles should be thoroughly cooked. ）；

2. Take a piece of dough about 1/4, knead it into long strips by hand, and then flatten it. You can also flatten it with a rolling pin. Don't use too much force. Brush a thin layer of oil. (Take a piece of dough and operate it directly, without kneading it evenly and rounding it);

3. Roll up from top to bottom, hold down both sides with the fingers of both hands, and close down.

4, pinch the mouth. Hands down. Roll with a rolling pin into a cake of about 0.5cm. Don't roll it too hard, you will feel bubbles in it, so don't break it. If you find that the dough is still shrinking when rolling the cake, roll it and then lick it for 20-30 minutes. Because the dough is soft, more flour can be put in the whole operation process to make it sticky. ）；

5, hot oil in the pot, put the baked bread, and brush it with a little oil, medium and small fire. Look at the bubbles in the bread, and you can turn it over. After turning over, you will find bigger bubbles. The cake baked in this way is successful. ;

6, and then turn over once every little while. Until both sides are seared until golden. If you don't eat it immediately after cooking, then use a drawer cloth and put it in a bag. This will make the cake soft after it is cold. Turn the pastry over frequently, so that the crust will not be thick. The cake just out of the pot is crisp outside and soft inside. If it is directly exposed to the air, the water will evaporate and become hard when it is cold. Put it in a bag and cover it. It will be soft after cooling. Adding a layer of drawer cloth can better absorb the water vapor of hot cakes. Avoid the cake from being soaked by steam.

How to make Henan pie?

Ingredients: 500 grams of common flour, 330 grams of warm water, a bowl of cold water, a little salt and a little oil.

method of work

1, put the flour into a basin, pour warm water and stir it evenly with chopsticks.

2. Wet your hands with water to the bottom of the basin, turn it up from the bottom of the basin and repeat it several times. Remember to sprinkle dry powder on the panel.

3, sprinkle some flour on the chopping board and knead it into a smooth dough. The smoother the dough, the better.

4. Cut a piece and knead it into a small dough, roll it into a circle with a diameter of 20cm, sprinkle salt on the cake, brush oil and sprinkle some dry flour, and finally cut a hole.

5. Rotate along the incision to form a cone, and finally pinch the edges to prevent oil from flowing out, and seal the bottom of the edges.

6. This is the effect after sealing. Then, make the lower two corners in the middle, press them flat with your hands with the tips facing upwards, and roll them over.

7. After preheating the pancake pan, put it on the surface of the pancake and gently brush it with a layer of oil, then turn it over and simply brush it with a layer of oil.

8, it takes about two minutes to turn over and brush the oil cover, and it will be cooked in another minute.

The way of selling big cakes on the street

Formula: three bowls of flour, right amount of water, right amount of oil, a handful of flour and right amount of salt.

How to make a thousand-layer cake: 1, mix flour and water together, knead into a smooth dough, and wake up for 20 minutes! The dough should be softer than jiaozi's. After waking up for 20 minutes, dry it into dough, add salt, and then hurry. Don't hurry too thin, just according to the size of your panel! This step is crucial! Grab a handful of flour on the rolled dough, pour in some oil and mix well. 2. Then roll it into a roll. 3. I'm used to dividing it with my fingers to see how many cakes I can bake. 4. Divide the dough and find out five ingredients. 5. Preheat the electric cake and roll the dough. 6. Put the cake blank into the electric cake and cover it. The cake on one side is discolored and turned over, and brush the oil on both sides of the cake, not too much until the electric cake is steaming and uncovered. As long as it is not overcooked, the pie is super soft.