Methods
Fabrics: 20 pounds of high-gluten flour, 50 grams of dry yeast, 65 grams of baking powder, 2 taels of sugar (100 grams), half a spoonful of custard (international measurements of a tablespoon of 10ML), 12 pounds of water, 400 grams of salad oil. (Some people say it is not suitable to use high gluten flour, I personally recommend to use medium gluten flour)
Filling: 11 pounds of raw pork fat minced (not lean meat) (5500g), 5 taels of garlic (250g), 5 taels of ginger (250g), 5 ? spoons of cumin (international measurements of a tablespoon of 10ML), chili oil moderate, chili powder moderate, moderate amount of soybean paste (deep-fried), moderate amount of chicken broth powder, ? bottle of oyster sauce (or old soy sauce appropriate amount), salt appropriate amount;
Chili oil: salad oil (appropriate amount) in not open when poured into the chili powder (appropriate amount) in the stir;
Making the cake surface oil: 30 pounds of salad oil, 5 onions, garlic, ginger half a catty (250g), 20 grams of mace, celery, 4 two (400g), 25 grams of peppercorns, 20 grams of spices, cinnamon 30 grams when the oil is open to pour these ingredients into the frying until no water. When the oil boils, pour these materials into the deep-fried until no water and fish out. (Refer to the process of making green onion oil)
Making process:
1. flour, flour into the pasta machine and pasta, salad oil into the second pour and well.
2. The noodles are pulled out to 135-150 grams each, rolled out and smeared with a layer of filling, wrapped up and rolled into a cake, smeared with a layer of filling on the top of the cake evenly. Put a layer of oil on top of the filling. (Pay attention to the thickness of the cake with the relationship between the fire, need to consult their own)
3. Sprinkle some sesame seeds (raw) on the top of the cake chopped green onions
4. Molasses three to five minutes, put into the oven, bake until the surface of the golden brown can be.