Production process:
1, pour 500g of flour, 5g of yeast powder, 5g of aluminum-free baking powder, 50g of white sugar and 350g of warm water into the bowl. This is the formula of traditional spiced biscuits. Please collect it if you like it.
2. Knead it into a smooth dough, knead it hard for several times to make it stiff, and then put it aside for about 20 minutes (at room temperature). Cover it with plastic wrap in winter, and the time will be slightly longer.
3. Then, make the pastry. Pour a proper amount of flour, edible oil and thirteen spices into the bowl (spiced powder was put in the early years), and the ratio of flour to flour is1:0.8. Please remember that it is universal to make sesame cakes.
4. After the dough is proofed, first knead it into strips, and then knead it into a dosage of equal size. Traditionally, it is called "dosing". After rolling it into thin slices, it is coated with pastry, as shown in the above picture.
5. Then roll it from one end, roll it into a small tower shape as shown in the above picture, then press it into the shape of a cake embryo, then roll it thin with a rolling pin, and then put it into the pot for branding.
6. Put a little base oil in the pot. Xiaobian uses an electric baking pan. When the oil temperature rises to 160 degrees, put it in and bake it until both sides are golden.
Warm reminder:
1, the production of crisp, the early practice is to put spiced powder, and later found that thirteen incense is more, so now it is used instead, if you don't like the taste, use the traditional one.
Cooking cakes must be made with traditional recipes. When you eat them with various improved methods, you can't always find the feeling of eating them as a child. Do you think so?