It is a college student in Wenshang, Shandong Province who really makes Tujia cake famous. His hometown is in Wenshang, and he always thought that if he could open a biscuit store in Wenshang, he might be welcomed by customers. So he used almost all the connections to raise funds and build a shop, and he was the first to send Tujia sesame cakes into the shop for sale.

At that time, according to the characteristics that every bite of Tujia sesame cake will drop crumbs, and combined with a popular saying among young people that "the soil is falling off", he gave his sesame cake a name of "big soil is elegant"-"Tujia slag-dropping sesame cake". From then on, the "soil and slag" sesame cake appeared. The popularity of Tujia slag-dropping sesame cakes has not only become a "hot product" of various businesses, but also a hot post on the Internet.

Its history can be traced back to the Spring and Autumn Period and the Warring States Period. Tusi, a Tujia tribe in Enshi, located in Chu, turned to Tujia biscuits as a tribute to the King of Chu, which was greatly appreciated and liked by the King of Chu and his concubines and ministers in the palace, and was a traditional tribute of Tujia people.

Slag-dropping sesame cake adopts Tujia traditional tribute cake technology, combined with modern baking equipment, and is baked at a high temperature of 400℃ for a short time with open flame. The surface layer is crispy and refreshing, fragrant but not greasy, and the inner layer is tender and tender, with soft taste and fresh taste, which is famous throughout the country.

A major feature of the slag-dropping sesame seed cake is that the selected meat stuffing made of dozens of spices is sprinkled on the surface and baked with open fire, which has a particularly attractive barbecue flavor unprecedented in traditional pies. It has a long aftertaste, and you can't get tired of eating it. It is even more icing on the cake with nutritious quail eggs.

Slag-dropping sesame seed cake avoids the harm of fried food to human health, and completely retains the original nutritional elements of food. Its other feature is its soft and delicate dough, which has a very fine fermentation process, and in different seasons, flour must be fermented in different ways to make delicious sesame cakes.

Put white flour, yeast, warm water, butter and sugar in a basin to form dough, cover it and ferment for about two hours. Cut the dough and see that there are many small holes in the cross section to form dough. Chop the meat floss and shallots into pieces for later use. Chop the beef and garlic together, so that the garlic flavor can fully enter the minced beef. Although the slag-dropping sesame seed cake is made of pork, beef can be made by "slag-dropping".

Pull the dough into a dough with the same size, press it into a two-inch pancake, and punch a small hole in it with a toothpick to avoid bulging when baking. Brush the pepper, pepper, cumin and salt evenly on the cake. Finally, put the cake blank into the oven, adjust it to 190 degrees, bake it for 20 minutes, and the home version of "slag-dropped sesame cake" will be freshly baked.