Zichuan Meat Biscuits has been in business for more than 20 years since 1999. Preparations start at 2: 30 am, and diners who arrive at the store at 4: 00 am can eat freshly baked crispy biscuits. The store prepares 100 kg to 150 kg of dough every day, and uses it up around noon every day 12. Half a day can sell/kloc-more than 0/000.
Zichuan meat sesame cake is fermented by adding starter and yeast at the same time, and the fermentation time is about 6-7 hours. The main ingredient of sesame seed cake is flour, and the ingredients are pork, onion, sesame, soy sauce, salt and so on. The crust is crisp and the filling is full. The meat stuffing of sesame seed cake is several pieces of meat distributed in the cake, which is also the characteristic of Zichuan meat sesame seed cake.
There are several processes to make Zichuan meat pie: filling, pressing and baking. Picked pork hind legs were marinated for more than ten hours, and green chopped green onion and soy sauce-colored meat slices were now packaged and mixed. After the meat is wrapped in noodles, it is wrapped into a round steamed bread and steamed for more than ten minutes. When baking, the dough is pressed into a thin dough blank by hand and pressed into a cake shape on a shiny and smooth brick-brown hemispherical thermos cup. Pork belly slices penetrate the surface, making the dough blank bulge into a light soy sauce color. When they are placed in a flat plate filled with sesame seeds, the flour cake is covered with sesame seeds.
When the cookies are ready, put them on the broom, put them in the oven and bake them in the oven. The temperature of the oven is about 300 degrees, and the cookies are baked in about 5 minutes. Under the action of high temperature, sesame cake bulges slowly. When baking, sesame and flour give off attractive fragrance. When the color burns Huang Shi, it's time to bake. Zichuan meat biscuits are not barbecued with fire, but baked with hot air. Therefore, the freshly baked sesame cake is particularly crisp and tender, and the sound of biting moves ten miles.
Zichuan people continued to write the pasta genealogy about sesame cakes with wisdom. The newly baked Zichuan meat sesame cake is brown and crisp, emitting noodles, meat and roast incense. The middle of the sesame seed cake is full of hot air and bulging. You can gently shake the hollow dough with your hands and feel the "crash" of the meat slices inside. After baking, the thin cake is dehydrated and crisp, crunching with a bite, and the meat flavor will continue to penetrate with the hot air.
Zichuan meat biscuits should not be stored for a long time. Generally, it is no problem to store it for four or five days in winter. A bowl of local oil powder and a crispy sesame cake for breakfast are the best wake-up service in the morning. (Nengzi can fly)