The distinctive and delicious cake picture (19 picture) is covered with half of the cake. When the water is dry, turn it over and yellow it with a small fire. Scallion cake: add water and flour to soften it. Brush a thin layer of oil, add chopped green onion (salt, pepper noodles), spread evenly, roll into pancakes, and bake on both sides in the pot. Homemade cakes can be made: wake up for about two hours, and then knead the noodles until smooth. Roll the noodles into thin slices. Sprinkle a layer of fine salt on the pancake first, and then spread the clear oil evenly. Roll up the pancake from the beginning, and pinch both ends and joints tightly to prevent oil leakage. Pinch into two or three pieces according to the size you are satisfied with, and then twist the two ends tightly into a rice. Roll it into a cake after waking up, be careful not to be too thin and too hard, and then roll it after death. Hot pot, no need to put oil, directly branded. It takes about 15 minutes for the cake to swell. You can't use numbers when flipping, just look at the finished product. Xiqiao Pie raw material formula is rich in flour 5 kg of white sugar 3.5 kg of clear water 2. 1 kg of lard 0.5 kg of edible flour 25 g of scooping water. The production method is as follows: firstly, 3.5 kg of flour, 2. 1.3% of clear water and fresh yeast 1.3% are mixed, and then 3.5 kg of white sugar is added to form flour seeds, and then/kloc-0 is fermented.
All kinds of pie charts (20) can only be used for 2 days. Finally, flour 1.5 kg, lard, edible powder and scooping water are added to the flour seeds and stirred evenly to form dough. Rub the dough into a flat circle, put it in a cake pan sprinkled with flour, then sprinkle the flour on the cake surface and bake it in a furnace with medium heat. Its key points of operation: 1 The purpose of bulking is to make the cake more loose, soft and smooth without bitterness. 2. The proper amount of water is to neutralize the acidity of flour, and the amount depends on the acidity of flour. 3. Sprinkle flour on the cake plate and cake blank to prevent the cake from browning due to too high oven temperature. 4, the dough must be evenly kneaded, and the finished product will be white and tough. The quality standard has complete appearance, white color and soft entrance.